User login

Quick Links

Find out how to become an "Amish Cook Friend"...

For those looking for the first installment of our cooking show...

The Amish Cook at Home


Shopping cart []

0 Items in Your cart

Read the Weekly Column Online!

Did you know you can read The Amish Cook's weekly column online? Learn more...

Donate to Keep This Site Running

Do you frequently contribute to this site or read the column online each week? Make a difference by donating to keep this site up & running!

RSS Feed

Syndicate content

Recent comments

Anyone else have ABUNDANT apples??

LuvMaerz's picture

I don't know if it is from all of the rain or what, but our part of the country is just teeming with large, nice apples!  The trees are bursting with them, with heavy branches weighed down (and some broken) by the fruit.  Usually I am not real big on the homegrown ones (at least the ones from my MIL) because they are mostly small, knobby, and wormy.  But this year they are big and worm-free!

 She brought me over 2 5-gallon buckets full, and I wondered what to do with them all.  I didn't want that much apple sauce!  Then I was told you could make apple pie filling in large amounts and freeze it... so that is what I did :-)  I plan on making pies, crips, etc with it.  They like to eat it hot, all by itself, too :-)  I figured out how much my pie plate would hold (roughly 3 1/2 cups) and froze the filling in portioned ziplock bags.

 Here is the recipe I used:

Re: Anyone else have ABUNDANT apples??

Here are a couple of tips:  "Prevent contact between apples stored for the winter by wrapping them individually in sheets of newspaper.  Unfold a section of newspaper all the way and tear it into quarters. Then stack the quarters. Avoid sections printed with colored ink, which contains poisonous heavy metals. I keep wrapped apples in a cardboard box. It need not be airtight, just tight enough to impede air circulation. I’ve kept apples in an unheated basement, a pantry, an enclosed porch, an unheated attic, even in a root cellar. Using these simple methods, I have kept apples until late February."

"Apples are best stored at 30-32 F with 90 percent relative humidity and some air circulation.  The most practical solution for home storage is the refrigerator. However, the air inside refrigerators is very dry, particularly in frost-free types. Pack the apples in perforated plastic bags to keep the humidity high yet still allow some air circulation through the holes in the bag."

The rest of the two linked articles have more tips for successful storage. Except for what might fit in the refridgerator, apple storage just doesn't work here in FL. Undecided  Of course, it is kind of fun to pick citrus fruit from a tree in your yard.   -Kay


Re: Anyone else have ABUNDANT apples??

I have 2 bushels of apples left after canning 7 bushels of apple sauce. What is the best way to keep the apples for eating fresh. I have been told moistening them and putting them in plastic bags will keep them but I have never tried this and am leary. Please help so we can enjoy these delicious apples into the winter months. Anne/IN

Re: Anyone else have ABUNDANT apples??

I spent the better part of yesterday peeling and slicing about 70 pounds of apples.  I had really large Gala apples and some small Granny Smith apples.  They are bound for apple pies or cakes.  I was so tired from all the processing that I just put them in ziploc freezer bags. Will make pie filling later.

 I feel really blessed with my apples.  Husband saw a small grove of apple trees when going back and forth to work, they were on the far edge of a new housing development. So we went out yesterday early and helped ourselves.  Sad how this bounty is out there for free and no one partakes. What a waste!


dcharrison's picture
Re: Anyone else have ABUNDANT apples??

You can also - if you want & have the time, completely make the pies, then freeze them and pop them out of the pan & into a bag.  Then when you are ready for pie, just slip it into a pie pan & bake it without the hassle!

Apple butter is good.  Apple jelly can be made with the peelings as well as the fruit (you strain it anyway!). 


Post new comment

The content of this field is kept private and will not be shown publicly.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <code> <ul> <ol> <li> <dl> <dt> <dd> <img> <object> <param> <embed>
  • Lines and paragraphs break automatically.

More information about formatting options

This question is used to make sure you are a human visitor and to prevent spam submissions.
Copy the characters (respecting upper/lower case) from the image.