K-State Research and Extension

Fall is almost here and apples are a favorite treat!

Apples can be preserved by canning, freezing, dehydrating, jams, jellies, fruit butter, and pickling. The best varieties for preserving are crisp, cooking varieities. Some suggested varieties for different types of preserving can be found from the University of Illinois Extension.

It is best to preserve the fruit shortly after harvest. Use apples that are neither too green nor too ripe. Avoid using apples held in cold storage for an extended period of time as the pH level can change.

Learn more about preserving apples in Preserve it Fresh, Preserve it Safe: Apples from K-State Extension. More options are available from the National Center for Home Food Preservation.

Apples are in season and there are many ways to use or preserve them. Besides being an crunchy snack, they can be used in many recipes from breakfast to dinner.

Apple pie is a favorite dessert. So have you tried canning your own apple pie filling? One specific ingredient is a thickener called Clear Jel®. Be sure to buy the cook-type, not the instant thickener. Clear Jel® makes gel clear as opposed to using traditional corn starch which gets cloudy and separates. Clear Jel® holds up to the heating during the canning process and doesn’t break down. See instructions in Preserve it Fresh, Preserve it Safe: Apples.

Apples can be canned in many ways from plain apples to chutney and more. They can be dehydrated and frozen also. Find more ideas at  www.rrc.k-state.edu/preservation/recipes.html.