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Crusty old
curmudgeon
Picture of Jimbo54
posted October 20, 2019 03:03 PM
The wife wants to make and put up applesauce. We've never canned it before and are wondering what apple type is best. We live in apple country so the options are numerous.

Jim


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Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
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posted October 20, 2019 03:14 PMHide Post
 
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Only the strong survive
Picture of 41
posted October 20, 2019 03:22 PMHide Post
^^^^
HA, HA...Jimmie beat me to it.

I use to grow a lot of different variety of apples and it depends a lot on your personal taste.

If you have the time, I would make three different batches.

Then if you so desire, make a fourth batch which is a combination of two of the groups.

We have a Ginger Gold apple that I like that is from Nelson County and ripens in late August but are hard to find.

It was named after the guys wife when he discovered it after a flood.

https://en.wikipedia.org/wiki/Ginger_Gold


41
 
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Crusty old
curmudgeon
Picture of Jimbo54
posted October 20, 2019 03:30 PMHide Post
quote:
Originally posted by 41:
^^^^
HA, HA...Jimmie beat me to it.

I use to grow a lot of different variety of apples and it depends a lot on your personal taste.

If you have the time, I would make three different batches.

Then if you so desire, make a fourth batch which is a combination of two of the groups.

We have a Ginger Gold apple that I like that is from Nelson County and ripens in late August but are hard to find.

It was named after the guys wife when he discovered it after a flood.

https://en.wikipedia.org/wiki/Ginger_Gold


This is what I was looking for. Someone with experience. That's a good idea about trying different apples. Thanks 41.

Jim


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goodheart
Picture of sjtill
posted October 20, 2019 03:57 PMHide Post
Gravenstein, but I’m biased. Grew up in Sebastopol, CA, home of the Gravenstein apple. Spent summers picking them. Apple Time applesauce from Safeway was made there. Most of the orchards are gone now, replaced by vineyards; the old apple canneries are gone. The Petaluma and Santa Rosa RR tracks that ran down the middle of Main Street (I dated the engineer’s daughter) are long gone. Whether eaten fresh off the tree, baked in a pie, or made into applesauce, the Grav is the best at all three. Thanks for bringing back the memories!


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Delusions of Adequacy
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posted October 20, 2019 04:44 PMHide Post
and cook some down further (slow cooker is great for this) and make apple butter.




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Crusty old
curmudgeon
Picture of Jimbo54
posted October 20, 2019 04:50 PMHide Post
quote:
Originally posted by zoom6zoom:
and cook some down further (slow cooker is great for this) and make apple butter.


Another good idea. I love apple butter and my grandmother made it often. Yum.

Jim


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Posts: 9791 | Location: The right side of Washington State | Registered: September 14, 2008Reply With QuoteReport This Post
Member
posted October 20, 2019 05:42 PMHide Post
quote:
Originally posted by Jimbo54:
quote:
Originally posted by zoom6zoom:
and cook some down further (slow cooker is great for this) and make apple butter.


Another good idea. I love apple butter and my grandmother made it often. Yum.

Jim


I miss my Italian grandmother. She used to cook both as well as wild blackberry jam/jelly/pies from the ones we used to pick on the side of their road, as well as blueberry or strawberry jelly and pies from ones we picked at a nearby farm. NC for the blueberries and FL for the strawberries. Nobody bakes all from scratch anymore.
 
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posted October 20, 2019 05:49 PMHide Post
I dunno, but I'm looking forward to trying Cosmic Crisp!
 
Posts: 3402 | Location: Mid-Atlantic | Registered: December 27, 2002Reply With QuoteReport This Post
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posted October 20, 2019 06:00 PMHide Post
My Mother was into Roses. I was forced into becoming an expert on roses as I was Moms cheap labor.
But my Old Man was into Apples. We had 7 large trees of different varieties. He would then turn them into:
Pies. Cobblers. Apple Sauce. Apple Butter. Cider. Dried Apples.
And he sold or gave away many of them.
As far as making Apple Sauce goes, IIRC, Macintosh was most often the choice. And always with brown sugar and cinnamon.
Safety tip: The apples would fall off the trees and the local bees and wasps would then enjoy them. Until I ran over them with the lawn mower!
Alternative use of apples: drill a hole into the apple. Insert a fire cracker, M80 or other small explosive device. Light fuse and lob at your friends. Shrapnel is quite effective and sticky too. If possible, time it as an airburst. This is my preferred method of making apple sauce.


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Muzzle flash
aficionado
Picture of flashguy
posted October 20, 2019 06:15 PMHide Post
quote:
Originally posted by jimmy123x:
https://www.thespruceeats.com/...r-applesauce-1389162

I like Mcintosh. But see above.
My mom always used McIntosh (when she could keep them in the house--it's my favorite eating apple).

flashguy




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Banned
posted October 20, 2019 06:19 PMHide Post
quote:
Originally posted by sjtill:
Gravenstein, but I’m biased. Grew up in Sebastopol, CA, home of the Gravenstein apple. Spent summers picking them. Apple Time applesauce from Safeway was made there. Most of the orchards are gone now, replaced by vineyards; the old apple canneries are gone. The Petaluma and Santa Rosa RR tracks that ran down the middle of Main Street (I dated the engineer’s daughter) are long gone. Whether eaten fresh off the tree, baked in a pie, or made into applesauce, the Grav is the best at all three. Thanks for bringing back the memories!


Plus 1 for gravensteins for applesauce. We processed two bushel boxes full into applesauce
 
Posts: 1258 | Location: Duvall WA, USA | Registered: February 08, 2004Reply With QuoteReport This Post
Banned
posted October 20, 2019 06:23 PMHide Post
quote:
Originally posted by Jimbo54:
The wife wants to make and put up applesauce. We've never canned it before and are wondering what apple type is best. We live in apple country so the options are numerous.

Jim


We get Gravensteins from a farm by La Connor WA. Better than the local farmers markets. And yes you live on the right side of WA state wish I did.
 
Posts: 1258 | Location: Duvall WA, USA | Registered: February 08, 2004Reply With QuoteReport This Post
Recondite Raider
Picture of lizardman_u
posted October 20, 2019 06:33 PMHide Post
Combination 1/2 and 1/2 honey crisp and granny smith.

Makes a good sauce.


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goodheart
Picture of sjtill
posted October 20, 2019 06:59 PMHide Post
quote:
We processed two bushel boxes full into applesauce



I'm fantasizing about that golden ambrosia right now! Smile

Last year I had to clear out a cupboard in my late Mom's garage, and very reluctantly had to throw away the 20-year old mason jars of Gravenstein applesauce.


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Only the strong survive
Picture of 41
posted October 20, 2019 07:55 PMHide Post
quote:
Last year I had to clear out a cupboard in my late Mom's garage, and very reluctantly had to throw away the 20-year old mason jars of Gravenstein applesauce.


Someone called in to Paul Harvey and said "I have a 20 year old turkey I found in the freezer....do you think it is still ggooodd??" Big Grin

Paul Harvey said he didn't think so.

The guy said he gave it to the Salvation Army. Eek

So if you find canned apple sauce at the Salvation Army be very cautious. Wink


41
 
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Muzzle flash
aficionado
Picture of flashguy
posted October 20, 2019 08:00 PMHide Post
I like Gravensteins and Newton Pippins for eating, too; not being able to get those (or real McIntosh) I have to settle on Granny Smith.

flashguy




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posted October 20, 2019 08:05 PMHide Post
When I lived in New York state I made apple butter. IIRC, I used a mix of 2/3 Jonagolds for flavor, and 1/3 Macintosh for texture.

This thread is making me hungry, and a touch maudlin.


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Only the strong survive
Picture of 41
posted October 20, 2019 08:22 PMHide Post
Apples extend your life since they contain quercetin which eliminate the senescent cells that go bad and cause you to age.

https://www.lifeextension.com/.../senolytic-activator

It is easy to grow apples using dwarf trees planted in a full sun location. Plant an assortment of varieties that are early, mid, and late. Also ones that store well such as Arkansas Black. I have stored AB in the garage and they were good until mid March. They have an oily skin.

Some varieties have higher levels of antioxidents but in the end buy the ones that pass your taste test.
.....................
The Healthiest Apple Variety (as Measured by Antioxidant Capacity)

While apples cannot beat the antioxidant capacity of pomegranate or the antioxidant activity of blueberries, at least not in test tubes, they are a major source of antioxidants in Western diets. In fact, a study that used the cellular antioxidant activity (CAA) assay to compare the antioxidant activity of 25 common fruits and berries found that apples, along with strawberries, were the biggest suppliers of antioxidants to the American diet. Now this comes as no surprise as apples are available year round and among the most popular fruits consumed in the United States.

But when it comes to antioxidant-rich apples, some varieties seem to be better than others. However, before you rush to declare one of these top-ranking varieties the healthiest apple, keep in mind: the lab-based assays used to measure the antioxidant capacity of foods have their limitations, as does the practice only looking at the antioxidant capacity of a food when determining how healthy, or unhealthy, the food is. Keep reading to get the full scoop.

Red Delicious and Northern Spy Apples Are Highest in Antioxidants

In an interesting study published in the peer-reviewed Journal of Agricultural and Food Chemistry, a group of researchers led by Dr. Rong Tsao of Agriculture and Agri-Food Canada in Ontario compared the antioxidant capacity of eight apple varieties that are popular in Canada: Red Delicious, McIntosh, Cortland, Northern Spy, Ida Red, Golden Delicious, Mutsu and Empire. As each of the lab-based assays that are commonly used to analyze the antioxidant capacity of foods comes with its own set of limitations, the researchers used three complementary assays – the FRAP, β-CLAMS and PCL assays – in order to get a good picture of the antioxidant properties of the apples. They also looked at the total phenolic content of the apples, measured by the Folin-Ciocalteu method, and noticed that the antioxidant activity of the fruits was highly correlated with total phenolic content, which is not surprising since phenolic compounds are thought to be the main sources of antioxidants in apples.

After carefully analyzing the antioxidant activity of each apple variety, the researchers concluded that Red Delicious and Northern Spy apples had the strongest antioxidant properties, with Red Delicious having six times the antioxidant levels of the bottom-ranked Empire variety. In this comparison, Red Delicious and Northern Spy apples were followed by Cortland, Ida Red, Golden Delicious, McIntosh and Mutsu apples. The researchers also found that in every variety tested, the skin contained substantially higher levels of antioxidants than the flesh, so if you want to reap the maximum health benefits, be sure not to skimp on the skin!

The results of the above-described Canadian study echo the findings of an earlier study conducted by a team of scientists from Cornell University, New York. In this study, Northern Spy came on top in terms of antioxidant activity, followed by Red Delicious. Again, the Empire variety was ranked at the bottom of the list. What's great about this study is that it also looked at many apple varieties that are popular in the United States but that were not included in the Canadian study. Fuji and Gala apples, for example, were not included in the Canadian study, but in the Cornell study, both of them ranked high in terms of antioxidant activity (Fuji came 3rd and Gala 4th among the tested varieties).

Source: https://www.healwithfood.org/c...ls.php#ixzz62wiLAA8m
.............................

Nov 16, 2017
Disease-resistant apples perform better than old favorites

You may not find them in the produce aisle yet, but it’s only a matter of time before new disease-resistant apple cultivars overtake favorites like Honeycrisp in popularity, according to a University of Illinois apple expert.

“I know everyone wants Honeycrisp, but they’re notoriously hard to grow. There are so many issues in producing the fruit: the tree might produce a lot one year, but none the next; the fruit doesn’t keep well and is susceptible to disease,” said Mosbah Kushad, an associate professor of horticulture in the Department of Crop Sciences and horticulture Extension specialist at U of I.

Apples are attacked by all sorts of pests, but apple scab, a fungus, is particularly nasty. It can cause yield losses up to 80 percent. For traditional apple cultivars and many newer ones, including Honeycrisp, combating apple scab and other diseases means applying multiple pesticides several times throughout the growing season.

Fortunately, after the gene for scab resistance was discovered by a U of I scientist in 1944, a number of resistant cultivars have been developed. Kushad says the early cultivars weren’t particularly good, but more recent ones show a lot of promise.

“WineCrisp, for example, is a very attractive and flavorful apple,” he said. “It’s not very large, but who wants to buy an apple that weighs a pound?”

A new wave of scab-resistant apples has been developed and tested as part of a cooperative breeding program through U of I, Rutgers University, and Purdue University. So far, several cultivars have proven to be as nutritious or even better for you than older types, but until now, it wasn’t clear whether their quality held up over time.

In a new article published in the Journal of Food Quality, Kushad and several collaborators looked at whether scab-resistant GoldRush, WineCrisp, CrimsonCrisp, and Pixie Crunch retained their quality under standard post-harvest storage practices, and compared their performance to scab-susceptible Golden Delicious.

The researchers exposed the apples to 1-methylcyclopropene (1-MCP), a gas now commonly used in the industry to inhibit ethylene production and slow ripening of stored fruit. “1-MCP could be the best invention for the fruit industry since apples were discovered,” Kushad said. Aspects of nutritional quality and commercial viability were tested in the fruits after 70 and 140 days of storage.

In general, the eating quality – flesh firmness, sugar content, and acidity – of the scab-resistant cultivars was as good or better than Golden Delicious, before and after storage. And two of the scab-resistant cultivars, GoldRush and CrimsonCrisp, had significantly more antioxidant capacity, even after 140 days. The cultivars varied in their responsiveness to 1-MCP, with CrimsonCrisp showing the most promise for long-term storage using the product.

“What the article is saying is that the quality of the scab-resistant cultivars is very comparable to standard varieties. In terms of nutrition, health benefit, aesthetic, and taste, these apples are competing very well. As an alternative to scab-susceptible types, they will be very attractive, especially for organic growers,” Kushad said.

And although you may not see WineCrisp on the grocery store shelves yet, Kushad points out that it and the other cultivars can be found in some local farmer’s markets and orchards. “You’ll see them in the smaller places first, but as volume builds in the top apple-growing states, they’ll start showing up in the big grocery stores. I have no doubt.”

The article, “Influence of 1-methylcyclopropene treatment on postharvest quality of four scab (Venturia inaequalis)-resistant apple cultivars,” is published in the Journal of Food Quality. The study is authored by Moises Zucoloto, Kang-Mo Ku, Moo Jung Kim, and Kushad.

https://fruitgrowersnews.com/n...etter-old-favorites/


41
 
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posted October 20, 2019 09:19 PMHide Post
Macintosh. Cook with skins on until soft, then strain the skins out and finish cooking.

My mom made amazing applesauce.


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