Go for Firm and Shiny
When buying apples, choose those without any bruises or soft, mushy spots. They should be firm for their specific variety (a McIntosh will not be as firm as a Granny Smith). Look for fruit with shiny skin—dull skin hints at a lack of crispness and flavor.
Refrigerate Apples
Apples quickly lose their crispness at room temperature. To keep apples in the fridge, place them in a perforated plastic bag in the crisper. Do not store bruised or cut apples since that will make the other stored apples spoil. To keep apples for an extended period of time, wrap each one in newspaper (don't use paper with colored ink) and then store in a dark, cool place like the cellar or the garage.
Prevent Browning
If you're slicing apples and don't want the exposed pieces to turn brown, dunk the slices in a bowl of three parts water to one part lemon juice.
Mix Sweet and Tart
When baking a pie, use a mix of sweet and tart apples to ensure a balanced flav
Apple Butter Recipe below:
4 pounds apples -mix several varieties, if possible
- 1 cup apple cider or water
- 2 cups sugar
- pinch salt
- 1 teaspoon cinnamon
- 1/2 teaspoon cloves
- 1/2 teaspoon allspice
- 1 lemon (optional)
If you will be canning the apple butter, get suitable jars, lids and rings ready. In a large pot or water bath canner, cover jars with water and boil 10 minutes. Turn off heat.
Place the lids in a small pan and cover them with water. Bring the water to a full boil and then turn the heat off. Leave the lids in the water until ready to place on the jars.
Peel, core, and cut up the apples. Combine with the cider or water and cook until the apples are soft.
Add sugar, salt, spices, and if using, the juice and zest from a lemon.
Continue to cook over low heat, stirring frequently to prevent sticking until the mixture is very thick. (Test by scooping up a heaping spoonful. The mixture should keep its rounded shape and not flatten out.)
To process: using tongs, remove a jar from the hot water, fill it to 1/2 inch from the top with apple butter, wipe the rim clean and retrieve a lid from the hot water.
Put the lid on, screw on a ring just until snug. Return the filled jar to the pan of hot water. Continue until all jars are filled and/or the butter is gone.
Return the pan of filled jars to the stove. Add more hot water if necessary to completely cover jars, then cover the pot and bring to a boil. Boil for 10 minutes.
Allow to cool somewhat (or completely); carefully remove jars to a dry surface. Cool completely before removing sealing rings. Check for seals following lid manufacturer's instructions. Freeze any that don't seal or refrigerate and use within a week.
If you don't want to bother with canning, just freeze the apple butter in quantities that you can use within a week. Remove from freezer as needed and allow to thaw in the refrigerator.
