Apple Measures and Tips
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List of Ingredients
APPLE MEASURES
1 pound apples - 2 large, 3 medium or 4 to 5 small apples
1 pound apples - 3 cups of apple slices
2 Pounds Apples - 6 To 8 Medium Apples Or Enough For A 9-Inch Pie.
3 pounds apples - 1 quart applesauce
1 bushel apples - 48 pounds or 125 medium apples (enough for 36 quarts of apple slices, 19 quarts applesauce or 20 pies)
THE RIGHT APPLE
For pies, tarts and other baked goodies, use tart, firm-textured apples that won't turn to sauce when cooked. Those varieties include: Cortland, Fireside, Connell Red, Wealthy, Dutchess, Wolf River, Northwestern Greening and Haralson.
For applesauce, choose apples that quickly turn mushy when cooked. Those varieties include: McIntosh, Dutchess, Honeycrisp, Golden Delicious, Jonathan and Empire.
For drying, use tart and firm apples, such as Granny Smith, Jonathan, McIntosh, Rome Beauty and Winesap.
For cider, use several kinds of apples, both sweet and tart for a blend.
For juice, use one kind of apple.
For eating, look for a sweet, crisp apple.
Humidity and cold temperatures are the key to storing apples for months, says Einar Olsen, owner of Bayfield Apple Co.
He suggests putting fresh apples in a plastic bag with holes in it. Put the bag in the coldest part of the refrigerator. Then place a wet washrag that's been rung out on top of the plastic bag.
"Moisture condenses through a plastic bag," he explained. "That works out really well. You can triple the length of time they'll last."
Exactly how long depends on the variety.
"Later maturing apples are usually the best keepers," Olsen said. "Apples that mature the latest are firmer."
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