Apples
Apple Facts
The high content of pectin promotes good digestion and is thought to lower serum cholesterol. Apples provide a great source of dietary fiber and have 15% of the recommended daily allowance of vitamin C as well as a high content of vitamins and minerals. Its fruit sugar provides quick energy. The large water content, about 85%, is a natural thirst quencher. The acid in apples is a natural mouth freshener, and apples help clean the teeth

Storing Apples

- Due to the high water content in apples, they are best stored in a reasonably moist atmosphere. Dry storage tends to draw out their moisture.

- Crispness and flavor are diminished at room temperature, so store apples in the crisper drawer of the refrigerator, in a perforated plastic bag. Plastic prevents moisture loss, slows down the "breathing" of the apples and protects the apples from absorbing the odors of other foods.

- Leave some room for circulation around the apples, and immediately use any apples that show signs of spoiling. Apples may be kept for several weeks, and up to several months if stored well. If they do lose crispness, they are still good for cooking

Apple Conversions
1 pound apples = 4 cups chopped apples, 4 cups sliced apples, 1 1/2 cups applesauce
1 pound apples = 4 small apples, 3 medium apples, 2 large apples
1 serving of apple = 1 medium apple, 6 ounces juice, 1/2 cup applesauce
1 apple contains 80 calories and less than 1/2 gram fat

Best baking apples
Tart, crisp apples that hold their shape are best for pie-making. Fall or early winter is the ideal time to bake an apple pie because the apple crop is fresh. With the exception of Granny Smith's (tart, green apples from Australia and New Zealand that are available all year), apples found in markets in the spring and summer have been stored since the fall harvest and do not have the same taste or texture as fresh apples.

The following varieties are among the best for baking in pies: Baldwin, Cortland, Granny Smith, Gravenstein, Johnathan, Macoun, Newtown, Pippin, Northern Spy, Rhode Island Greening, Rome Beauty, and Winesap.

Cooking with Granny Smith Apples
Selection: Good-quality Granny Smith apples will be firm with smooth and clean skin. Granny Smith apples are a deep green with an occasional pink blush of the cheeks. Test the firmness of the apple by holding it in the palm of your hand. (Do not push with your thumb). It should feel solid and heavy, not soft and light. These apples may be less attractive, but the flesh is still good to eat after cutting.

Avoid product with soft or dark spots. Also if the apple skin wrinkles when you rub your thumb across it, the apple has probably been in cold storage too long or has not been kept
cool. Grannies occasionally show "russetting," a brownish network at the stem end.

Applesauce
After you make applesauce
When making applesauce, save the apple peels and cores and cook separately. Put through cheese cloth for juice then make apple jelly and none of your apple is wasted. On a visit to Ontario Canada a few years ago we stayed at the KO Lodge and as part of their boxed shore lunch they included apple cookies. They wouldn't share the recipe and all the recipes we've tried to date are nowhere close to these delicious cookies. I think oatmeal was the base and apples, either dried or fresh, along with raisins were used to make these incredibly moist and chewy cookies. There was also the slight taste of molasses, maybe from the brown sugar. I've tried recipes from Quakers Oatmeal and they fall way short even with modification. I would appreciate any help in locating this recipe or one close