Well Preserved
The Well-Preserved news column is
prepared by Lancaster County Coop
erative Extension. It includes food
preservation information and ques
tions.
Apple Trivia
Here is some apple trivia from the
University of Illinois Cooperative Exten
sion. Two pounds of apples make one
9-inch pie. A peck of apples weighs 10.5
pounds. A bushel of apples will yield 20
to 24 quarts of applesauce.
More than 60 percent of apples in the
United States are eaten as fresh fruit.
Apple varieties range in size from a little
larger than a cherry to as large as a
grapefruit. Twenty-five percent of an
apple’s volume is air which explains why
they float. It is also why apples need to
be blanched for hot packing and for can
ning pie filling.
Most of the apple’s fragrance cells are
concentrated in the skin; and as they
ripen, fire skin cells develop more aroma
and flavor.
“Under color” is a clue to the ripeness
of the apple. It changes from green to
yellow or greenish-yellow as the apple
matures. In red varieties it can be seen
around the core or stem cavities. When
picking your own apples, you should be
able to roll or twist the apple so its stem
separates from the tree leaving the stem
attached to the apple.
Why does it seem that if you find one
spoiled apple, you are likely to find oth
ers? As they ripen apples produce a nat
ural hormone called ethylene. This
causes other fruit near it to begin ripen
ing. Damaged or diseased apples pro
duce a lot of ethylene which causes other
apples to ripen too quickly. As they
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ripen, the apples become
more susceptible to dis-
ease and spoilage.
Ethylene producers
should not be stored
with fruits, vegetables.
or flowers that are sensi-
tive to it. Thus apples
and other ethylene producers should not
be stored near lettuce, snap beans, tur
nips, asparagus, carrots, parsnips, broc
coli, cabbage, Chinese cabbage, cauli
flower, cucumbers, summer squash,
acom squash, watermelons, eggplant,
sweet potatoes, potatoes, or raspberries
and blackberries.
New apple varieties keep appearing at
orchard stands. Each variety has its
unique characteristics making some
more suitable for eating fresh; others
hold their shape well for baking, and still
others are favored for sauce. Some vari
eties maintain their quality better in
storage.
Apples ripen six to ten times faster at
room temperature than in the refrigera
tor. For longer storage, keep apples in a
cool place or in the refrigerator. Brae
bum, Northern Spry, Winesap, and
York varieties can be stored up to six
months with refrigeration. Cortland,
Empire, Fuji, Golden Delicious, Granny
Smith, Mutsu, Mclntosh, and Red Deli
cious and Rome can be refrigerated for
three to six months. Gala keeps two to
three months. Apples that can only be
kept a few weeks are Lodi and Summer
Ram bo.
Multi-purpose apples such as Golden
Delicious, Stayman/Winesap, Fuji, and
Granny Smith are suitable for eating
Lancaster Farming’s
best used fresh.
Some apples oxidize quickly when cut
surfaces are exposed to air. Prevent
browning by dipping the cut apples in an
ascorbic acid solution or use a commer
cial ascorbic acid mixture. When can
ning, freezing, or drying apples, leave
the cut apples soak in an ascorbic acid
solution while preparing the remaining
fruit.
There’s a lot of good nutrition packed
into an apple. A medium apple contains
about 80 calories. An apple contains
both soluble and insoluble fiber. Pectin,
an insoluble fiber, is also the substance
that causes jellies to jell. They contain
small amounts of calcium, phosphorus,
iron, potassium, folate, vitamins A and
C. Cornell University research has
shown that the flavonoids and polyphe
nols, (phytochemicals,) found in the
flesh and skin of apples provide anti-oxi
dant and health benefits. Apples do not
contain fat, sodium, or cholesterol.
If you have food preservation ques
tions, a home economist is available to
answer questions on Wednesdays 10:00
a.m.1:00 p.m., call (717) 394-6851 or
write Penn State Cooperative Extension,
Lancaster County, 1383 Arcadia Rd.,
Rm.l, Lancaster, PA, 17601.
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fresh and for use in
cooking and baking.
Rome is excellent for
pies, sauce, and baked.
Good pie apples in
clude Ginger Gold,
Courtland, Golden De
licious, Jonagold,
Idared, Pink Lady,
Mitsu, York, Stayman,
Braeburn, Fuji, and
Granny Smith. Red
Delicious and Gala are
iter Farming, Saturday, Ofctober 25, 2003-B5
Lartca:
Patchwork Sewing
Classes Scheduled
LANCASTER (Lancaster Co.) Sewing
classes on using seminole patchwork have
been scheduled by the Lancaster County
extension to take place in November. Carol
Lee Shirk will be the instructor. The cost
for this three-session workshop is $35.
Seminole patchwork is many small
pieces of fabric put together to make won
derful designs, the strips can be used on
clothing, quilts, wall hangings, tote bags,
towels, etc.
Seminole Patchwork Workshop #62 is
scheduled for Mondays, Nov. 3,10, and 17,
at 9:30 a.m.-11:30 a.m.
Seminole Patchwork Workshop #63 is
scheduled for Mondays, Nov. 3,10, and 17,
at 6:30 p.m.-8:30 p.m.
Class minimum is four (4) persons and
the maximum, eight (8). A sewing machine
is required.
The deadline for registration is Monday,
Oct. 20. No exceptions can be made be
cause a list of supplies needed must to be
sent to registrants. No refund for cancella
tions can be made after the deadline. For
more information, contact: extension office
at (717) 394-6851.
Registration slip must include: Name of
workshop and #; cost; name; address;
phone number at home and/or work.
Check payable to “Agricultural Extension”
for amount of fee must accompany regis
tration. Send to: Workshops, Penn State
Cooperative Extension, 1383 Arcadia
Road, Room 1, Lancaster, PA 17601-3184.
Farm Toy, Craft Benefit
GREENCASTLE (Franklin Co.) Farmers
and businesses in Franklin County join together
to host an annual Farm Toy and Craft Show to
raise money to donate to community needs.
This year’s event is scheduled for Sunday, Oct.
26, from 8 a.m. to 3 p.m. at the Special Events
Center, S. Washington St., Greencastle.
For more information, call (717) 597-0968.
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