Rose and Betsy’s top tips for apple buying and storing:
- Be adventurous! Don’t be afraid to experiment. You have nothing to lose but boredom. Try some new varieties. You may not like them all, but you are sure to make some new discoveries that will become life-long favorites.
- Keep it cool! Apples continue to ripen after they have been picked. Keeping them cool retards this process. Best way to store is in the refrigerator, but a cool well pit or basement will work sufficiently.
- Keep those slices nice: A little fresh lemon juice sprinkled on apple slices will help keep them from browning.
- Are they done yet? To check for ripeness, cut one apple open. When the seeds are dark and brownish-colored, the apples are ripe.
- Handle with care: Gentle handling will prevent bruising
Handy guidelines for determining how many apples you need:
- 1 pound equals approximately 3 medium apples, or 2 cups sliced.
- 3 pounds equal approximately 8 to 9 medium apples, or one 9-inch pie.
- 1 peck equals approximately 10 to 12 pounds, or 20 medium apples . Makes 3 or 4 9 inch pies, 7 to 9 quarts frozen or 4 quarts canned.
- 1 bushel equals approximately 42 to 48 pounds, or 126 medium apples. Makes about fifteen 9 inch pies, or 30 to 36 pints frozen.