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The Apple! ~Symbolizing goodness since the beginning of time~ Eating Apples: Crisp, crunchy, juicy apples such as Fuji, Gala, or Red Delicious. Cooking Apples: Firm, tart apples that hold their shape in high heat, including Golden Delicious, Granny Smith, and Rome Beauties. All-purpose Apples: Braeburn, Jonathan, McIntosh, and Pink Lady
Apple Butter
Yield: about 3 pints 4 pounds apples (about 16 medium) 4 cups sugar 2 teaspoons cinnamon ¼ teaspoon cloves
To Prepare Pulp: Was apples. Core, peel and quarter apples. Combine apples and 2 cups water in a large saucepot. Simmer until apples are soft. Puree using a food processor or food mill, being careful not to liquefy. Measure 2 quarts apple pulp.
To Make Butter: Combine apple pulp, sugar and spices in a large saucepot. Cook slowly until thick enough to round up on a spoon. As mixture thickens, stir frequently to prevent sticking. Ladle hot butter into hot jars, leaving ¼-inch headspace. Remove air bubbles. Adjust two-piece caps. Process 10 minutes in a boiling-water canner. **Adjust for your altitude**
Note: If butter becomes too thick, add water or apple juice for desired consistency.
Apple Pie Filling
Yield: about 6 pints 6 pounds apples Ball Fruit-Fresh Produce Protector 2 cups sugar ¼ cup flour 1 ½ teaspoons cinnamon ¼ teaspoon nutmeg 2 tablespoons lemon juice
Wash, peel, core and slice apples. Treat with Fruit-Fresh to prevent darkening. Combine sugar, flour and spices. Rinse and drain apples; stir into sugar mixture. Let stand until juices begin to flow, about 30 minutes. Stir in lemon juice. Cook over medium heat until mixture begins to thicken. Ladle pie filling into plastic freezer jars or plastic freezer containers, leaving ½ inch headspace. Cool at room temperature, not to exceed 2 hours. Seal, label and freeze.
Applesauce
2 ½ to 3 ½ pounds apples per quart water sugar (optional)
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Wash apples; drain. Core, peel and quarter apples. Cook apples until soft in a large covered saucepot with just enough water to prevent sticking. Puree using a food processor or food mill. Return apple pulp to saucepot. Add ¼ cup sugar per pound of apples or to taste, if desired. Bring applesauce to a boil (212 degrees F), stirring to prevent sticking. Maintain temperature at a boil while filling jars. Ladle hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles. Adjust two-piece caps. Process pints and quarts 20 minutes in a boiling-water canner. **Adjust for your altitude**
Recipe Variation: Spiced applesauce can be made by adding ground spices, such as cinnamon, nutmeg or allspice, to the sauce during the last 5 minutes of cooking. For a chunky sauce, coarsely crush half of the cooked apples; process remaining apples through a food processor or food mill. Combine crushed and sauced apple mixtures; continue as for Applesauce.
Apple Salsa
Yield: 12 (¼ cup) servings 2 medium apples, diced 1 tablespoon honey ½ cup finely diced red bell pepper ¼ teaspoon salt 1 jalapeno, seeded and diced ¼ cup finely diced red onion 1/3 cup lime juice Cilantro, to taste Pepper, to taste
Combine all ingredients in a medium bowl.
Apple Sweet Potato Bake
Yield: 6 servings 5 cups thinly sliced sweet potatoes (or yams), peeled 2 cups apples, peeled, cored, and thinly sliced ½ teaspoon cinnamon 1 ½ tablespoons brown sugar
Preheat oven to 375 degrees. In a large bowl, toss together all ingredients. Pour ingredients into a baking dish. Cover and bake for 45 minutes. Remove cover and cook 10-15 minutes longer, until soft.
Autumn Spinach and Apple Salad
Yield: 6 servings 2 tablespoons orange juice 1/8 teaspoon pepper 2 tablespoons lime juice ½ cup thinly vertically sliced red onion 2 teaspoons Dijon mustard 8 cups bagged spinach (about 8 oz.) 2 teaspoons honey 1 large apple, cored and thinly sliced ¼ teaspoon salt ¼ cup crumbled blue cheese (optional)
Combine juices and spices and combine with a whisk. Combine spinach, apple, and onion in a large bowl. Drizzle with dressing and toss gently to coat. Add cheese, if desired.
Apple Pasta Salad
Yield: 8 - 10 servings 1 (14-oz.) package whole wheat pasta 2 apples, diced 1 cup grapes, cut in half 2 chicken breasts, cooked and diced ¼ - 1/3 cup light or fat free poppy seed dressing Other possible additions: Pineapple, water chestnuts, cashews, chopped celery, diced cheddar cheeses, etc.
Cook pasta according to package directions. Rinse and drain. Add other ingredients and toss lightly with dressing to coat.
Apple and Butternut Squash Soup
Yield: 5 quarts 1 tablespoon butter 1 tablespoon olive oil 3 large yellow onions 1 - 2 tablespoons mild curry powder 5 pounds butternut squash (2 large), peeled and cut into chunks 4 apples, peeled, cored, and quartered 2 teaspoons kosher salt ½ teaspoon ground black pepper 3-4 cups water 2 cups unsweetened apple juice
In a large stockpot, sauté onions and curry powder in the butter and olive oil until golden. Add squash, apples, salt, pepper, and water. Bring to a boil, cover, and simmer over med-low heat for 30-40 minutes, until squash and apples are very soft. Process the soup through a food processor, blender, or use an immersion blender until smooth. Return to pot and add juice. Soup should be lightly sweet and quite thick. Check salt and pepper, season as necessary. Serve hot.
Baked Apples
Yield: 4 servings 4 apples, peeled, cored and cut in half Orange juice Raisins Cinnamon and nutmeg
Preheat oven to 350 degrees. Place apples in baking dish. Fill centers with raisins, drizzle with orange juice, then sprinkle with cinnamon and nutmeg. Bake 45-60 minutes, until apples are tender.
