If you are lucky enough to have an Apple Tree or two in your food forest you will know the wonderful fresh taste doesn’t last nearly long enough for you to eat them all. In Australia, our Apple trees are being harvested right now (February – March). So how do we manage the glut? While researching ways to preserve these lovely treats I found some really interesting and wonderful ideas.
Apples stored can give off ethylene gas, which can make other produce ripen, sprout, and spoil prematurely. They can make some produce taste less than pleasant such as cabbage. Storing Apples doesn’t need to be difficult though. With a little preparation Apples can be stored in a multitude of ways which can not only help them store but bring a little pizzaze to them as well.
Apples in the Cellar
Placing your fresh clean apples in the cellar is a great way to store them for an extended period but there are a few little tricks that you might want to know first.
Place the apples in small crates (preferably wood) in a maximum of two or three rows high. Store them in a dark cellar that is very cool but protected from frost.
It is best to store them high off the ground especially if temperatures are expected to be cold. Identify the contents of the crates (green, ripe, type and date picked) so that they are used in the correct order. Apples will keep from April to August (Southern Hemisphere) and November to March (Northern Hemisphere) or longer depending on the variety. Granny Smiths and Cox Pippins are some good keepers, but there is no reason to not store other varieties as well. Let’s look at some different ways to preserve apples.
Apples in Elderflowers
Pick Elderflowers in late Spring to early Summer. Dry them in bunches and store in an airtight container so that remain fragrant.
When preparing your apples for storage – place a layer of dried elderflowers at the bottom of the wooden crate or box. Alternate layers of apples and flowers. Finishing with a layer of flowers. Close the box as tightly as possible.
Keep in a cool, dry place (provided it is not too damp a cellar is suitable).
After 6 -8 weeks the apples may be eaten. They will have taken on a delightful pineapple flavour. This method works especially well for the pippin varieties which will keep for at least ten weeks.
If you use small open crates, with the elderflowers the apples will keep longer but the flavour will not be as intense.
Dehydrated Apples
Apples can, of course, be dehydrated to give longevity. But did you know that you don’t need an expensive dehydrator system? Solar dehyrators are quick and easy to make, see video below to build a simple solar dryer.
While the video above states that it takes longer to dry fruit and meats in this style dryer, I have personally successfully dried tomato and chilli this way and see no reason why you could not use it dry many other things including apples.
Be sure to to cut the apples thinly, remove any seeds and soak in water and lemon for 30 minutes prior to placing on the dryer. This will help them to not turn brown during the drying process and helps to retain the vitamin C levels. Using an electric dehydrator set around 55 degrees Celsius the apples will turn to chips in around 3 hours. In the solar dryer depending on humidity levels and weather this could take up to 8 hours.
Apple Chips can be stored in an airtight container for several months. Thicker slices will produce a softer and more rubbery snack great for using in baking and cooking.
Using a standard household oven – peel, core and soak in cold salted water. Slice into 1/4 inch thick rounds and pad dry with paper towel before placing on racks in a 60 degree celcius oven for 3 hours at a time over 3 – 4 consecutive days. Turn them over each time. When they are dry, the rounds should be left out in a dry place for a further 1 -2 days before storing in airtight containers.
A variation on the above method is to parboil the apples for two minutes whole and then cut them into thin slices. Put them in an oven that has just been used to bake bread once the oven temperature has dropped to about 45-50 degrees. Test the dryness with the tip of a knife and allow apples to cool completely to avoid condensation before sealing them in airtight jars or tins. Dried this way apples keep for several months.
Using a wood-fired cookstove suspend your apple slices on an oven rack over the stove or on strings and allow them to dry slowly while the stove keeps you warm.
Sugar-Free Apple Fruit Leather – This is best suited to apples that have fallen from the tree particularly Pippins but most varieties will work. Wash and remove any blemishes but leave the skin on and seeds intact. Steam the whole fruit for approximately 40 minutes or 15 minutes in a pressure cooker. After cooking let the apples drain overnight – (collect the juice to make a clear jelly by adding the amount of sugar and boiling the mixture for two minutes), Pass the well-drained apples through a food mill set on fine or use a food processor. Dry out the paste in a large pan as much as possible over a low heat. Stir constantly until the paste easily comes off the spoon. Spread the paste in 1/2 inch layers on trays or fine screens that have been covered with cotton or linen cloth (the cloth will discolor but can be reused). Let the paste dry in the food dryer for about 20 hours. The paste will reduce to a thin brown coloured sheet that easily pulls away from the cloth. Gently roll into a log and cut with a sharp knife. Eat it as is (kids love these) or rehydrate as needed. Store in an airtight container for up to 3 months.
String Dried Apples – Peel whole apples when they begin to wrinkle. Core and Slice into 1/4 rounds. Thread the rounds onto Jute twine or Butchers string and shape the strings into 1/4kg necklaces. Hangover the radiator for several days (4 – 6) depending on the radiator temperature to dry. After the drying process, the rounds will have shrunk to half their original size but will still be flexible. Store for up to a year in airtight bags, containers in a cool dry place. Variation – Store the dried fruit in a handful of dried elderflowers to add a delicious taste of pineapple and keep indefinitely.
Other Methods of Preserving Apples
Everyone knows that apples can be added to a range of jams, jellies and even chutneys. But have you considered adding Apples to your sauerkraut or kimchi? Try it next time your making these – you won’t regret it, I promise.
Jams are not only for spreading on your toast though. You can use them in biscuit and cake making for added flavour and a twist on your favourite baked items. They are fantastic warmed and added to your meat gravies and alongside various other dishes such as curries.
Apple or Pear Molasses for example is a great way to preserve damaged fruit and can be used as a sweetener for pies and other baking or just spread on toast. Germans often use it as a sugar replacement. Simply remove any bad areas from the fruit and put it through a juice extractor to remove the juice. Bring juice to boil over a low heat and simmer for several hours. Don’t forget to stir it regularly until the water evaporates. The resulting syrup with be thick and dark. Pour into sterilized jars while still hot and store in cool dark place.
Chocolate Jellies – This can be done with a variety of fruits not just apples. Make puree as above for fruit leather or chop and cook the fruit in very small amount of water. Put through food processor and drain as much liquid as possible. Add equal amounts of sugar by weight and reduce this mixture by cooking over a low heat for 30 minutes – stir constantly.
Spread the paste onto flat moulds (cookie tin lids are perfect) and allow to dry. When dry cut into sticks or squares and dip in melted chocolate. Store in a cool dry space. These make great treats for young and old alike and perfect for gift giving.
Some Favourite Chutney Flavours
Apple Chutney – 2kg Apples, 1kg onions, salt, ginger, mustard seed, cayenne pepper, cloves. Proceed as with any chutney.
Green Apple & Green Tomato Chutney 2kg green apples, 1kg green tomatoes, 10 white pearl or pickling onions, 1 tablespoon English Mustard (dry), 250gr sugar, 2 cups wine vinegar, 3 teaspoons salt, 3 teaspoons ground pepper, 1 small hot red pepper chopped. Chop apples and tomato and mix with salt and let sit for 24 hours. Proceed as with any chutney.
A Special Treat Worth Waiting for
Bachelor’s Liqueur (Romtopf) – Best made with Kirsch for red fruit, Cognac for others or Brandy for everything.
In a stoneware pot with lid as the growing season proceeds place ripened fruit cut into small pieces approximately 500 grams (pits, skins removed) into the stoneware pot in layers with equal amounts of sugar. DO NOT STIR, Cover each layer with the alcohol you selected and store in a cool, dark place for at least 6 months before trying. This delicacy is much better if left for a year and is very tasty. Use a variety of fruits whatever is available.
Apple Scrap Uses
Peelings and cores are so much more than waste they can also be useful – try some of these ideas. When you use or eat an apple place it’s core and peelings into a ziplock bag in the freezer until you are ready to use them in some of these fabulous recipes.
Apple Scrap Tea – Take 2 cups of Apple Scraps and boil in 1-2 litres of water for 6 mins or until the apples have completely defrosted and the aroma of apple is beginning to permeate your kitchen. Turn off the stove and add 4- 6 of your favourite teabags to steep along with a piece of ginger and a slice or two of orange. Add sugar to taste and allow the whole batch to cool. Strain and bottle the liquid. Place in the refridgerator to chill and enjoy over the next 3-5 days with a sprig of mint.
Apple Scrap Vinegar – take 3- 4 cups of apple scraps (use the peels only if they are organically grown) add 2-3 tablespoons of sugar or honey per cup of non-chlorinated or filtered water to a large glass or stoneware bowl or crock. It’s important to not use metal. Add enough water to cover the apple scraps (they will float a bit but thats ok). Cover with a teatowel or similar. The fermentation process will begin only if it has oxygen so make sure not to exclude the air. Keep at room temperature for about a week on sugar or 2 weeks on honey – stir vigorously at least daily more if you can. The liquid will start to froth as the fermentation process gets going. When the liquid has darkened in colour and you have reached the level of acidity you like – strain the fruit off and discard. Keep at room temperature for another week or so until you are happy with the flavour and then bottle it, cap and store away from heat and light. Enjoy with salads or use as a daily tonic.
Apple Scrap Jelly – Take about 12 – 15 apple cores and scraps from organic apples and place in a saucepan with just enough water to cover. Bring to the boil and cook until the cores are mushy and water has reduced by half. Remove from heat and strain out the fruit. Reserve the liquid and return to the pan. Add 1/2 cup of sugar and 1 tablespoon of lemon juice. Bring to the boil and cook until it reaches the gel point. Bottle and water bath the bottles for 5 minutes to ensure sterility. This Jelly is more like a jam without fruit in it and can be used for topping icecream or on toast and scones. Including some peels from red apples will give it a lovely blush colour.
Apple Scrap Chips – Tossed with melted butter and roasted in the oven – Apple Peels can be made into a tasty crispy chip which is then dusted with a little cinnamon and sugar for a great quick snack.
What is the best way to preserve or store apples? Well that depends on your climate, your tastes and ultimately how many you plan to store? Do you have any other interesting ways of preserving Apples? Let us know so we can update this list. Email kym@readytoadapt.com
