Apples in the Kitchen
- Allow about two pounds of apples for one nine-inch pie (six to eight apples).
- When cooking with apples, use very little water; none for pies; betties or cobblers, etc. Add only enough water for applesauce to prevent the apples from scorching.
- When using apples in salad, dip apple slices in lemon juice, orange juice, vinegar and water, or salt water to prevent darkening. Golden Delicious apples stay white longer.
- To soften brown sugar, put hardened brown sugar in a container that has a tight cover. Place a slice of apple on a bit of waxed paper and set on top of sugar. After a few days, the sugar will be moist again.
- Apple slices can also be placed in cake containers to keep cakes from drying out, especially fruit cakes.
Cider or Juice
- Apple juice, sterilized by pasteurization, is prepared from the first pressings of apples. It is available clarified and non-clarified and is sometimes marketed under such labels as cider or sweet cider.
- Country cider is an unclassified, unpasteurized apple product; therefore, it requires refrigeration. Normally it is prepared in a farm mill setting and sold at roadside stands.
- Hard cider is apple cider which has begun to ferment or completed fermentation. When fermentation is completed all the sugar has turned to alcohol and it is no longer effervescent.