The Amazing Apple: Super Food and Superstar – Part 2

(Before It's News)

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Read part 1 of The Amazing Apple here

Now, we’ve talked about how amazing apples are – their history, their medicinal and health uses, interesting facts and other cool tidbits. What we haven’t touched on is how to preserve and cook with apples. Well, here we go!

Preserving Apples:

Preparing Apples for Freezing

Enzymes in light colored fruits such as apples, pears and peaches can cause oxidative browning as soon as the fruit is peeled or cut. Browning can cause loss of vitamin C. Because fruits are usually served raw they are not usually blanched to prevent this discoloration. Instead, chemical compounds are used to control enzymes in these fruits.

The most common treatment is ascorbic acid (vitamin C). Ascorbic acid may be used in its pure form or in commercial mixtures of ascorbic acid and other compounds. Browning can also be halted temporarily by placing fruit in citric acid or lemon juice solutions or in sugar syrup. However, these measures are not as effective as treatment with ascorbic acid in its pure form.

Apples, as well as other fruits, retain better texture and flavor if packed in sugar or sugar syrup. However, sugar is not necessary to safely preserve fruit. Fruits packed in syrup are generally best used for uncooked desserts, those packed in syrup or unsweetened are best for most cooking purposes, because there is less liquid in the product.

Freezing Apples in Syrup

This syrup recipe will make 5 1/3 cups syrup which will cover approximately 6 pints or 3 quarts of apple slices. Use rigid freezer containers or zip-closure freezer bags.

2-1/2 cups sugar
4 cups water
3 pounds apples
1/2 teaspoon ascorbic acid powder (1500 mg)*

To make syrup, dissolve sugar in lukewarm water, mixing until the solution is clear. To prevent browning add 1/2 teaspoon ascorbic acid powder (1500 mg) or equivalent in finely crushed vitamin C tablets. Stir to dissolve. Chill syrup before using. Select fresh full-flavored apples that are crisp and firm, not mealy in texture. Wash, peel and core. Slice medium apples into twelfths and large apples into sixteenths. Place 1/2 cup syrup in each pint-size container and slice each apple directly into chilled syrup. Press apples down in containers and add enough syrup to cover apple slices. Leave 1/2 inch headspace in each pint (or 1 inch in each quart-size container). Place a small piece of crumpled water-resistant paper, such as waxed paper, on top of each container to hold apples slices down under syrup. Seal, label, date and freeze at 0°F or below. Use within one year.

*To use lemon juice: drop apple slices into a solution of two tablespoons lemon juice and two quarts water. Drain well before covering with syrup.

Freezing Apples without Sugar

Apples frozen without sugar are generally used for cooking. Can be used for pie making too.

Wash, peel and core apples. To prevent darkening, dissolve 1/2 teaspoon (1500 mg) ascorbic acid powder or equivalent of finely crushed vitamin C tablets in 3 tablespoons water. Sprinkle over apples. Place apple slices in zip-closure freezer bags, label, date and freeze. Treated apples can also be frozen first on a tray leaving space between each piece. Pack into containers as soon as slices are frozen (approximately 2-4 hours). Freeze for up to one year at 0°F or below.

Dry Sugar Packed Apple Slices

Follow directions for “Freezing Apples without Sugar”; mix 1/2 cup sugar to each quart apples slices. Place apples in containers, press fruit down, leaving 1/2 inch headspace for pints and quarts. Seal and freeze for up to one year at 0°F or below.

Preparing Apples for Canning

Preventing Discoloration in Canning

After they are cut or peeled, apples, and other light colored fruit (pears and peaches) will begin to turn dark due to oxidation. To prevent this, as you prepare the fruit for canning, or cooking place in a holding solution made from ascorbic acid or vitamin C tablets. Tablets contain filler, which may turn the water cloudy, but it is not harmful.

Ascorbic acid powder can be purchased at health food stores or drugstores. It prevents darkening while enhancing nutritional value of apple recipes without changing flavor. Commercial ascorbic acid mixtures can also be used. Read the label on the container for the amount to use. Although lemon juice adds slight lemon flavor and may not be as effective, bottled or fresh lemon juice can also be used at a ratio of 1/2 cup per 1/2 gallon water.

Apple Recipes:

Apple Chutney

Chutney is a piquant relish from the quinine of India. It is usually eaten in small amounts to add flavor and to accent a meal. To can: process chutney in a boiling water bath for 15 minutes for pints and 25 minutes for quarts. The following recipe is flexible as to which fruit is used.

1 cup pitted prunes, chopped
1 1/2 cups apple cider vinegar
2 cups brown sugar
1 teaspoon coriander seeds, ground
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 to 1 teaspoon ground cayenne pepper (optional)
3 medium-sized (crisp) apples, peeled, cored and chopped
1 cup currents, chopped
1 cup onions, chopped
2 medium tomatoes, peeled, seeded and chopped

Cover the prunes with water and boil for 10 minutes. Drain and chop.Combine vinegar, sugar, coriander, cinnamon, salt and pepper in an enameled or stainless steel pan. Heat to boiling; add prunes, apples, currents, onions, and tomatoes. Cover and boil stirring frequently with a wooden spoon for about 30 to 40 minutes. Chill or serve warm. Refrigerate for up to two weeks or can.

To can: pour hot chutney into pint jars, remove air bubbles, use two-piece lids prepared according to manufacturers instructions, adjust lids and process for 15 minutes in a boiling water bath. Makes two pints.

Note: This recipe can be doubled or tripled with very good results.

Red Cinnamon Apple Rings

Great side dish with Braised Greens, Roast Vegetables, Roast Turkey or other poultry. These apple rings can be canned for long-term preservation or stored in the refrigerator for up to 2 weeks.

5 pounds firm cooking apples
(Golden Delicious, Granny Smith, Jonathan, Gala, Jonagold, etc.)
2 cups sugar
2 cups water
Red food coloring (optional)
4 cinnamon sticks
Ascorbic acid powder, vitamin C tablets, or lemon juice*

Wash and core apples; do not peel. Slice apples into 1/2 inch thick rings. To prevent browning, drop apple rings into a bowl of cold water (about 2 quarts) containing 1/2 teaspoon ascorbic acid powder (1500 mg), or use equivalent in finely crushed vitamin C tablets or 1/2 cup lemon juice. Keep apples covered with ascorbic acid water until ready to use. Combine sugar, 2 cups water and cinnamon sticks in a large saucepan. Add a few drops of red food coloring, if desired. Bring syrup to a boil and boil for five minutes. Remove from heat. Drain apples, add to syrup. Return syrup and apples to a boil; reduce heat and simmer 30 minutes. Remove from heat and let stand until cool. Remove apple rings from syrup. Loosely pack apple rings into canning jars leaving 1/2 inch headspace. Return syrup to heat and bring to a boil. Remove cinnamon sticks. Ladle hot syrup over apple rings leaving 1/2 inch headspace. Remove air bubbles. Adjust two-piece lids. Process pint size jars 15 minutes, or quarts 20 minutes in a boiling water bath canner. Yield about six pints or three quarts.

*May substitute 1/2 cup fresh or bottled lemon juice.

Source: So Easy to Preserve, Fourth Edition, University of Georgia Cooperative Extension Service.

Stuffed Cinnamon Apples

6 apples
2/3 cup red cinnamon candies
2 cups water
3 ounce package cream cheese
2 tablespoons milk
1 teaspoon lemon juice
1/3 cup pitted dates, chopped
1 small can crushed pineapple, drained
2 tablespoons chopped walnuts
Lettuce

Peel and core apples, mix candies and water. Cook until candies are dissolved. Add apples. Simmer, uncovered until tender, about 15 minutes. Chill in syrup for several hours. Blend cream cheese, milk, lemon juice, dates, pineapple and nuts. Drain apples on rack. Place apples on top of salad greens. Stuff center of apples with cream cheese mixture. Very pretty and delicious.

Apple Caramel Dip

1 bag Kraft caramels
1 can sweetened condensed milk
1 stick butter or margarine
1 bag apples

Unwrap caramels. Combine caramels, butter and milk. Melt together in microwave. Stir occasionally while melting. Slice apples. Dip into warm caramel. Keeps well in refrigerator and just needs to be heated again when serving.

Applesauce

Peel and core apples. Cut into slices, put them into a saucepan, and add a little water or apple juice to cover the bottom of the pot. Cover pot, start heat on high, and bring to a boil. Turn heat down to medium, and cook gently, about 15 minutes, stirring often and checking liquid to prevent burning. When soft, the apples can be mashed for a textured applesauce or put through a food mill or food processor for a smoother texture. Add any spices, flavoring extracts, and sweeteners to taste and cook for another minute or two to set the flavors. Cool and store in the refrigerator.

Apple Butter

Apple butter begins with the preparation of applesauce, then spices are added and the mixture is cooked longer. After adding the spices, flavorings, and sweetener, remove the pot lid, and continue cooking over medium-low heat until the mixture becomes very thick, stirring frequently. The process may take an hour or two depending on the water content of the apples. Cool thoroughly before refrigerating.

As an alternative, you can bake your pureed, spiced apples in a shallow pan in the oven at 300 (gas mark 2) for 2 hours until thickened. With either method, check for doneness by putting a little dollop of apple butter on a dish and turning the dish upside down. The mixture should stick to the plate.

If you plan to make a large quantity for gift giving, have hot sterilized jars ready and spoon your hot apple butter into the jars, leaving only 1/8-inch at the top. Seal immediately and cool.

Baked Apples

To prepare a dessert of traditional baked apples, core apples and fill the cavities with black and golden raisins, cinnamon, nutmeg, allspice, crushed walnuts, and evaporated cane juice. Put them into a baking pan and add a little unfiltered apple juice in a pool at the bottom of the pan. Bake apples, uncovered, at 350 (gas mark 4) for 1 hour or until very tender when pierced with a fork. Baste often to prevent drying out. Alternatively, you can also cover the pan with aluminum foil (shiny side down) and bake for 30 minutes. Then, remove the foil and bake another 30 minutes. This method assures a soft apple.

Crock Pot Baked Apples

5 to 6 med. apples, cored & peeled about 1 inch down
1/2 cup sugar
2 tablespoons raisins
1 teaspoon cinnamon
2 tablespoons butter
1/2 cup water

Mix sugar, raisins and cinnamon. Stuff apples with sugar mixture and dot them with butter. Pour water into cooker. Add apples. Cook on low 7 to 8 hours. Yields 5 to 6 servings.

Crock Pot Applesauce

10 large cooking
apples, peeled, cored & sliced or cut in chunks
1/2 cup water
1 teaspoon cinnamon
1/2 to 1 cup sugar

Put all ingredients into crockpot. Should be about 3/4 full. Cover and cook on low 8 to 10 hours (high 3 to 4 hours).

More apple sayings:

“Anyone can count the seeds in an apple, but only God can count the number of apples in a seed.” ~ George Bernard Shaw

“The apple does not fall far from the tree”

“The apple tree never asks the beech how he shall grow, nor the lion the horse, how he shall take his prey.” ~ William Blake

“The sweeter the apple, the blacker the core. Scratch a lover and find a foe!” ~ Dorothy Parker

“Even if I knew that tomorrow the world would go to pieces, I would still plant my apple tree.” ~ Martin Luther

References:

http://www.vegparadise.com
http://urbanext.illinois.edu/
http://www.botanical.com/
http://www.virginiaapples.org/

http://www.nancyskitchen.com/

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