How to store fresh apples?

M

marilynfl

Moderator
I went a little nuts this week and bought a bushel of mixed varieties from an orchard that grows heritage apples. This is because last week I found a local women's & children shelter and will be taking food donations there. They requested simple breads like banana (already done) that can be left out for breakfast or lunch.

Since it's fall and fresh apples abound, I decided apple bread was next. Of course, I could not simply buy 6 apples. No. That would make sense and dare I say, sane.

Which brings me to the bushel of apples sitting in front of me and absolutely no room in the refrigerator for them. Here's one possible option: I have a 1,000 ft ground level basement which stays around 47-50 degrees all year. But I also have a gazillion spiders around this house and don't want them nesting in the apples. I have several lidded bins from my move here, but wondered if closing up the bin would cause gases to accumulate.

I would have been SO DEAD if I'd lived in the 1800's and had to survive off my wits.

I also have a wrap-around porch that is mostly covered, but I'm even more afraid that the apple scent will draw in bears (having had a bear cub scooting my retaining wall last spring) or other creatures.

Any and all advice happily accepted.

Including apple bread recipes.

 
Here is what I would do, Store some for eating in a single layer in your fridge, say 4 to 6 apples

Put the rest in cardboard flats in a single layer in your basement. Cover with Cling plastic wrap and seal tightly to keep out the spiders. Then cook away, with all things apples, and don't forget a big pot of applesauce to put into your freezer in 1 cup or so portions. Give a few to a good neighbor. I could be mistaken, but I think the plastic wrap breaths and I also read that aluminium foil does too, but the spiders may be able to find their way into the foil. Not a spider expert by any means!

 
I would wrap them in newspaper if anything. And Marilyn might take some apples

to the shelter along with the bread.
I think the apples will keep pretty well at that temp, not unlike a root cellar.
If you have larger quantities, look for a cool, dark (or dim) place that's relatively humid, such as a cellar or garage. It's best if the temperature stays close to freezing – but not below! Wrap each apple — preferably with the stem on — in a piece of newspaper or kraft paper. The paper keeps the apples separate. Place the wrapped apples in a crate or bin, ideally in a single layer

 
Agree w/Karen. Pick out the prettiest to keep some in fridge for eating and

some in a single layer in a cool space for future eating and sharing (but not by spiders or bears). For the rest, get cookin! Along with apple bread (and Joanne Chang's: Apple Snacking Spice Cake), I would make applesauce and apple butter, to condense the apple goodness and use as an ingredient for other creations in the future. Both can be frozen smileys/wink.gif Colleen

I know you have your own apple butter recipe but have you seen Steve's?
https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=160659
Sweet & Chunky Spiced Apple Butter
recipe excerpted from The Complete Book of Year-Round Small-Batch Preserving. Makes seven or eight ½ pint jars.
2 lbs MCINTOSH APPLES, peeled and cored (6 large apples)
2 lbs GRANNY SMITH APPLES, peeled and cored (4 large apples)
1 cup APPLE CIDER
3 tsp GROUND CINNAMON
1 tsp GROUND ALLSPICE
½ tsp GROUND MACE
dash SALT
1 cup GRANULATED SUGAR
1 cup BROWN SUGAR
2 Tbsp LEMON JUICE
Chop apples into small dice in a food processor.
Combine apples, spices and cider in a large saucepot. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat and boil gently until mixture is reduced by half.
Stir in sugar and lemon juice, adjust spices to taste. Return to a boil, reduce heat, and boil gently for about 25 minutes or until mixture is very thick. (There may be some tender apple chunks remaining.) Remove from heat and puree to desired finish texture.
Ladle into sterilized jars and process as directed in a water bath.

https://finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=15376

 
I recently printed this REC off, but haven't made it yet. Dutch Apple Load from TOH.

Dutch Apple Loaf from Taste of Home

Being of Dutch descent, I knew I had to try this recipe for a moist, fruity quick bread. It freezes well, so I often have a loaf on hand for church bazaars. —Gladys Meyer, Ottumwa, Iowa

Ingredients
1/2 cup butter, softened
1 cup sugar
2 large eggs
1/4 cup buttermilk
1 teaspoon vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 cups diced peeled tart apples
1/2 cup chopped walnuts

TOPPING:
1/4 cup sugar
1/4 cup all-purpose flour
2 teaspoons ground cinnamon

Directions

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Fold in apples and walnuts. Pour into a greased 9x5-in. loaf pan.
For topping, combine the sugar, flour and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle over batter.
Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

https://www.tasteofhome.com/recipes/dutch-apple-loaf/

 
Another idea for you Marilyn

In the “old days” in the 1950s and 1960s, the ladies in our neighborhood would buy bushels of Fall apples and on the designated day they would gather in my Mom’s kitchen. The “Pie Ladies” broke into teams and some would make pie dough (with lard of course!), some would peel and cut apples, some would assemble pies for the freezer, one would crimp the dough edges and wrap. The pies were distributed evenly and everyone enjoyed them for the next year until the harvest was once again in and the process started again. Sometimes there were 40 pies, sometimes there were 100.

Somewhere around 15 years later when I was married and attempting to be “pioneer woman” by making everything I could that we ate- I grew grains, dried and ground into flours for breads and crackers, made cheeses, pickled everything in sight, canned, froze, dried, made soap- you name it- I bought a bushel of apples every Fall. Instead of assembling pies I peeled, cut and doused apples with lemon juice then put portions for pies into freezer bags with brown sugar, butter and cinnamon. I also packed bags with just apples and lemon juice for cakes, breads or whatever. They laid flat and stacked nicely in the freezer and I always had apples handy. I remember trying to keep fresh apples in my cool cellar- I had wooden boxes filled with wet sand and I put apples in bags and buried them in the cold sand. It sort of worked but the apples still matured and eventually got too ripe and started to rot.

Later I tried coring and freezing whole apples, peel on. I always went back to the peel, cut and douse with lemon juice method.

I’ll post a photo of some of the “Pie Ladies” from about 1954 in my Mom’s kitchen.

https://recipeswap.org/fun/wp-content/uploads/swap-photos/2002-09-30-11-11-11-69.jpg

 
I always keep mine on the balcony throughout the winter. It doesn't get cold here and they survive

well (better than I do). I keep them in plastic bins, and arrange them so that they get along with each other's BO. Potatoes and onions together with carrots, apples, pears in another bin.

Don't forget Marie Helene's Apple Cake.

Just finished another one, time to make another one, I want more.

 
REC: Caramel Buttercream - to top apple cakes, cookies and breads

Haven't made this but it looks wonderfully good! Linked recipe includes a 3-layer apple spice cake recipe. Colleen

Caramel Buttercream
One (14-ounce) bag caramels
4 tablespoons heavy cream, plus more as needed
2 tablespoons plus 1 1/2 cups unsalted butter (1 oz), at room temperature
1 teaspoon vanilla extract
3 cups confectioners' sugar
1 cup storebought or homemade mascarpone
2 cups pecan pieces, toasted (optional)

1. In a medium stainless steel bowl, combine the unwrapped caramels, 2 tablespoons of the cream, and the 2 tablespoons butter. Place the bowl over a saucepan filled with 2 inches of simmering water. Stir the caramel mixture until smooth.
2. Remove the bowl from the heat. Let cool, stirring the mixture every few minutes, until the mixture is cool to the touch, about 20 minutes. (Exert patience. If the mixture is too warm, it will melt the buttercream frosting when your stir it in later. If the caramel stiffens by the time you use it rewarm it very gently and, if necessary, stir in a little extra cream.)
3. While the caramel is cooling, using a stand mixer fitted with the paddle attachment, beat the 1 1/2 cups butter on medium-high speed for about 1 minute, until pale in color.
4. Add the remaining 2 tablespoons cream, the vanilla, and the confectioners’ sugar and beat until light and fluffy, about 3 minutes. Reduce the speed to medium-low or low, add the mascarpone, and beat until incorporated. Do not overbeat the mascarpone or it may separate.
5. Set aside 1/4 cup of the cooled caramel mixture to drizzle over the cake once it’s frosted. Stir the remaining caramel into the frosting, using large strokes to create caramel swirls throughout. Don’t stir it too much or the ribbons of caramel will disappear.
6. Place 1 cake layer on a serving plate and spread a thick blanket of frosting on top. Add the second layer and spread thickly with frosting. Add the third layer and evenly cover the top and sides of the cake with frosting. Use a small spoon to drizzle the reserved 1/4 cup of caramel over the top of the cake. Pat on the toasted pecan pieces, if using, to cover the sides of the cake. Slice and serve. Originally published August 1, 2007.

https://leitesculinaria.com/2303/recipes-apple-spice-cake-caramel-sauce.html

 
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