8 Ways to Preserve Apples This Autumn

For those wise enough to have planted some fruit trees out in the yard (and it’s never too late to start), autumn is a time of abundance. Apples, pears, cherries, figs, persimmons, and many other fruits are harvested in the fall, and one tree can provide pounds upon pounds of food. For example, a single semi-dwarf apple tree can yield something in the neighborhood of five to ten bushels of apples. A bushel is about 48 pounds, so we are talking hundreds of pounds of apples a year.

Suffice it to say, a couple of apple trees in the yard would more than cover most of our annual needs. In fact, even one tree would likely supply a ridiculous surplus of apples. Luckily, there are many ways to enjoy apples, and there are just as many ways to preserve them. While it’s always nice to give a few away or bake someone a pie, it’s also worthwhile to pick an overcast autumn day to stay inside and put away a little produce for later.

Here are eight ways to preserve apples this autumn.

1. Fresh

Several varieties of apples keep for months if stowed away properly. In general, apples that are firmer with thicker skins are the best for storing fresh. Before storing them, sort out any bruised and damaged apples for other preservation methods then wrap the choice fruits individually in paper. Put them in a box in a cold — but not freezing — space, such as a garage or basement.

2. Apple Sauce

Apple sauce is a common storage method. Typically, the apples (6 pounds) are cooked down with some water (1 cup), a touch of sugar (1/2 cup) and some cinnamon (1 tsp). Some folks add lemon juice to protect the color. It takes about 15 minutes for the apples to soften, after which they are pureed. Triple the recipe to make five or six quarts of canned apple sauce.

3. Apple Butter

Apple butter is just a means of kicking up apple sauce into something bit more spreadable. The recipe is virtually the same, but the cooking method is much more “food of love”. After peeling, coring and slicing the apples, put them in a slow cooker for about 10 hours. The sugars will begin to caramelize and make a dark, rich spread for toast, biscuits and maybe just spoons.

4. Apple Jam/Jelly

Apple jam or jelly is much the same recipe as apple sauce or butter, but it tends to get a lot more sugar per apple. Apples naturally have enough pectin to gel when cooked into a jam, so it’s really just apples, sugar, lemon juice, and any spices that sound appealing. Some folks prefer to get creative here and strive for apple pie jam, adding cinnamon, nutmeg, cloves, and allspice.

Source: armendes/Pixabay

5. Dehydrated Slices

Dehydrating foods is one of the easiest and most addictive preservation methods, and apples are perfect for the process. They are firm enough to hold their own pretty well. Most people like to slice them and add a sprinkling of cinnamon. They can be eaten as is, a delicious snack in its own right, or they can be added to porridge and other such foods.

6. Fruit Leather

While the dehydrator is out, it might be worth putting together some fruit leathers to send to school with the kids or take to work as a snack. Apple fruit leather begins by making a basic apple sauce then blending in whatever flavors seem appealing: It’s possible to combine it with raspberries, pumpkins or pie spice. Spread the mixture of parchment paper and dehydrate.

7. Hard Apple Cider

Historically, Johnny Appleseed actually did all his apple planting so that the harvests could be used to make hard apple cider, not keep the doctors away. Juice or press a bunch of apples, enough to fill a large, two-, three-, or five-gallon container. Filter the juice into that container. Store it out of the sun with a cheesecloth over the mouth of the container. It should be stirred once or twice a day for a week. Then, it’s hard cider. Refrigerate and party.

Source: MikeGoad/Pixabay

8. Apple Cider Vinegar

Apple cider vinegar is wildly healthy, wonderful for balancing the pH of our bodies and boosting the immune system. It’s pretty easy to make, and it can be done with apples that aren’t particularly tasty, such as wild apples or windfall apples. They are cubed, combined with water and sugar to make hard apple cider (a different method) over the next week, then the filtered cider is left another month or two to turn to vinegar.

In short, autumn is a time for picking apples, but with a few preservation methods at our disposal, it’s possible to eat the seasonal treat all year long without having to import them from thousands of miles away. Plus, preserving stuff can be a lot of fun.

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