It is Apple Season! October is National Apple Month. There are so many varieties you may be wondering which variety is best for specific uses, how to store them for best quality, or how many apples are in a pound or bushel.

Apples are considered a great snack food as an average sized apple contains about 90 calories and is about 85% water. That makes them thirst quenching and a quick energy provider with their natural sugars, plus the bulky pulp makes the eater feel full.

Apples may be displayed in a fruit bowl at room temperature for a short period of time but that will dramatically reduce their usable life. Apples will last the longest when kept close to 32 degrees. For most of us that would mean the refrigerator. Apples stored near 32 degrees in perforated plastic bags or covered containers will last 8-10 times longer than if stored at room temperature.

One pound of apples equals 2 large, 3 medium, or 4 to 5 small which would make about 3 cups peeled and cut-up fruit. Two pounds of apples would be enough for a 9-inch pie.

One bushel of apples equals about 40 pounds. That would be enough for 20 nine-inch pies or 15-20 quarts of applesauce.

The best baking apples offer a balance of sweet and tart flavors as well as flesh that doesn’t break down in the oven. Granny Smith apples are generally thought of as the go-to baking apples but there are others that hold up under heat and balance the sweet-tart flavor. The crisp texture of the Honey crisp apple will hold firm when baked or caramelized. Pink Lady apples will retain a distinct shape when diced and added to coffee cake or muffins.  Jonathans are tart and tangy and have been pie favorites for many

years. Cooks Illustrated recommends the following six varieties of apples for pie baking: Sweet  – Golden Delicious, Braeburn, Jonagold; Tart – Granny Smith, Empire, Courtland.

Bred to be an eating apple, Red Delicious are unsuitable for baking. They are mild-flavored, sweet, and juicy. Other apples good for eating fresh are Gala, Fuji, and Braeburn.

Enjoy apple season this year and have fun experimenting with different variety combinations in your baking.

For more information go to the U.S. Apple Association for an apple usage chart.

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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Canning season is in full swing for many people. AnswerLine gets many calls about using a pressure cooker for canning. A pressure cooker is NOT designed for canning but it has many other great uses. I have friends who use theirs weekly for the time-saving convenience. Many of us are looking for that on busy weeknights!

Pressure cooking uses water or another liquid heated to boiling to produce steam. Water, as you know, boils at 212 degrees F. Steam is hotter than boiling water and can get up to @250 degrees F. Trapping that steam puts pressure on the food in the pan which cooks it 3-10 times faster.

Less liquid is required when pressure cooking as compared to conventional cooking. You will want to use at least one cup of liquid but never fill the pressure cooker more than half full with liquid. You can always use more liquid than the recipe calls for but never less. You can fill the cooker up to 2/3 full with food but not over that. If you are cooking foods that expand significantly (rice, beans, grains, soups) do not fill the cooker more than half full. The steam needs space to build up in the cooker.

Begin cooking over high heat for the pressure to build up then lower the heat so pressure is maintained without exceeding it. Timing is as important as building up the steam when pressure cooking. I recommend you set a digital kitchen timer for the recommended cooking time. It is always better to undercook than overcook. You can always cook in additional 1-5 minute intervals if the food needs to be cooked longer.

Foods should be cut into uniform sized pieces for best results. If you are cooking meat, potatoes, and vegetables start with the meat. Cook until half done, release the pressure and add the potatoes. Cook them for 2/3 their recommended time, release the pressure and lastly add the quicker cooking vegetables.

To release the pressure from the cooker, follow the manufacturer’s directions for your particular model. Some recommend the Natural Release method and some the Quick Release method.

Pressure cooking is virtually fat-free since the steam cooks the food so no added fats need to be used. The quick cooking in an almost airless environment helps retain nutrients and the high temperature steam intensifies the flavors so less seasoning needs to be used.

Pressure cookers are best suited for cooking foods that are naturally tough or require long cooking times but you can cook almost anything in them. Just remember – pressure cookers are NOT for canning! Pressure canners must be large enough to hold 4 quart sized jars!

Marcia Steed

I graduated from Iowa State University with a degree in Home Economics Education. I enjoy spending time with my family and friends and traveling.

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