Choose your apples
To get the most in apple enjoyment, look for a variety that suits family taste and the uses you have in mind.
Many varieties are good for all purposes—general cooking, baking whole, eating raw. Tart, firm apples are generally best liked for cooking; sweeter apples, for eating raw. (See table on [pages 4] and 5 for descriptions of 12 well-known varieties.)
Early summer apples are likely to be juicy, tart, and quick-cooking ... especially good in applesauce and pies.
Don’t forget that apples that are tart and firm when picked in autumn become less crisp and snappy if stored through the winter.
In some areas, windfalls and culls are sold at bargain rates. To make sure you have a real bargain, stop, look, and consider how you will use the fruit. Bruises and skin breaks mean waste, and apples damaged this way are poor risks for home canning. Best uses for them are in jelly, apple butter, or cider.
Skin russeting ordinarily does not affect apple quality.
If apples are to be bought in large quantity, it is better to buy a few at first, to try out, to see whether they have the flavor and texture you want.