Apples are noted for good keeping qualities, but it takes a little care to hold them at their best in home storage.
Short storage (a few days to 2 weeks): Keep firm apples in a cool place, 60° to 70° F. Keep mellow-ripe apples in the refrigerator.
Longer storage (up to several months): If you have plenty of cool- or cold-storage space, where temperature remains the same and the air is rather moist, you can probably save money by storing autumn-picked apples in quantity at home.
Sort carefully to remove apples with bruises and skin breaks. Use these promptly. Divide the sound apples into half-bushel lots and store at 32° F. If you cannot provide this kind of storage, use your coldest storage space, where there is no danger of the fruit freezing.
Most recipes in this leaflet provide four servings; a few provide more.
KNOW YOUR APPLES: TWELVE OF THE WIDELY MARKETED VARIETIES
| VARIETY | SEASON | SIZE AND DESCRIPTION | USE |
|---|---|---|---|
| Baldwin | November to May | Medium to large. Partially red to dull solid red. Juicy, moderately tart, hard, crisp. | Raw and general cooking. |
| Red Delicious | October to April | Medium to large. Deep red, five knobs on blossom end. Sweet, firm, tender, fragrant. | Raw. |
| Golden Delicious | October to March | Medium to large. Yellow. Sweet, firm, crisp, tender. | Raw and general cooking. |
| Grimes Golden | October to February | Small to medium. Yellow with small dark specks. Moderately juicy, slightly tart, firm, crisp, tender, fragrant. | Raw and general cooking. |
| Jonathan | October to February | Small to medium. Deep red. Juicy, moderately tart, tender, crisp, fragrant. | Raw and general cooking. |
| McIntosh | October to March | Medium. Bright deep red striped with carmine. Juicy, moderately tart, tender, crisp, fragrant. | Raw and general cooking. |
| Northern Spy | October to March | Large. Bright striped red. Juicy, moderately tart, firm, crisp, tender, fragrant. | Raw and general cooking. |
| Rome Beauty | November to May | Large. Yellow mingled with red. Juicy, slightly tart, firm, rather crisp. | General cooking, baking whole. |
| Stayman | November to April | Medium to large. Dull striped red. Juicy, tart, firm, crisp. | Raw, general cooking, baking whole. |
| Winesap | January to May | Small to medium. Deep bright red with small scattered white dots. Juicy, slightly tart, hard, crisp, fragrant. | Raw, general cooking, baking whole. |
| Yellow Newtown | February to June | Medium. Yellow. Juicy, moderately tart, hard, crisp. | Raw and general cooking. |
| York Imperial | October to April | Medium to large. Light or purplish red over yellow. Lopsided shape, usually. Slightly tart, hard, crisp. | Raw and general cooking. |
APPLES IN THE MAIN COURSE
Baked acorn squash with apples
To give a sharper flavor to the mild acorn....