Apple What? Apple Who? Varieties + Uses

Of the nearly 7,000 varieties of apples grown in the United States we match up eight common varieties with their ideal preparation and usage for you autumnal cooking adventures. And to get you through these adventures we've also included some equivalents when it comes to chopping and measuring. You now have no excuse to take full advantage of this year's incredible apple crop, get cookin! 

 

 

HOW MANY APPLES IS THAT?
1 large apple = 2 cups sliced or chopped = 1 1/2 cups finely chopped 

1 medium apple = 1 1/3 cups sliced or chopped = 1 cup finely chopped

1 small apple = 3/4 cup sliced or chopped = 3/4 cup finely chopped 

1 pound apples = 4 small apples or 3 medium apples or about 2 large apples

Peck = 10-1/2 pounds

Bushel = 42 pounds (yields 20-24 quarts of applesauce)

illustrations by Ashley Mary

Preserving: Raspberry Jam

Raspberry Jam, makes four cups. 

Raspberry Jam, makes four cups. 

Wam, bam, thank you jam!!

I recently had the distinct pleasure of joining Mrs. Rebecca Lunna at her lovely abode to participate in the wonder that is canning. AKA things Tootie & Dotes totally knew how to do ya know, no big deal... but in all honestly, it's something I still don't really understand how to do and totally should.

Eager to learn, mimosa ingredients in hand, I joined the canning crew for a lesson on a lovely Sunday morning.

Below is the recipe and process if you're following along at home.
 

CANNING SUPPLY LIST

  • Jelly jars, lids and rings
  • Water bath canner and rack. (21-qt. covered pot)
  • Funnel
  • Jar lifter or rubber tongs

INGREDIENTS   

  • 4 cups (1 liter) granulated sugar
  • 4 cups (1 liter) raspberries
     

INSTRUCTIONS

  1. Sterilize the glass jars you plan to use before you get started by boiling them, do the same for the lids and the rims. Set aside to cool/dry.
  2. Combine ingredients in a saucepan, mix and bring to a boil, stirring and skimming foam off the top. If you have a thermometer you want the temp to reach 221 degrees for 5 minutes. Otherwise to check, put some mixture on a plate, let cool slightly and then drag your finger across it, if it gel's it's ready.
  3. Use wide mouth funnel to pour mixture into jars.
  4. Wipe jar tops before screwing on the lids.
  5. To seal for longer term storage, put the jars in a canning wire rack and submerge in boiling water for ten minutes. 
  6. Let jars cool 12 to 24 hours. Do not push down on the center of the flat metal lid until jar has cooled completely.
  7. Enjoy sound of canning jars pop! so you know they're sealed.

Preserving: Dilly Beans

Dilly Beans awaiting their vinegar liquid mixture before being sealed and enjoyed.

Dilly Beans awaiting their vinegar liquid mixture before being sealed and enjoyed.

Beans, beans the magical fruit! The more you eat, the more you... eat!
If you use this recipe that is. We stopped by our favorite weekend canning spot to learn the basics of canning Dilly Beans.

Here's what you'll need if you want to follow along with us:

CANNING SUPPLY LIST

  • 16oz jars, lids and rings
  • Water bath canner and rack. (21-qt. covered pot)
  • Funnel
  • Jar lifter or rubber tongs. 

SOLID INGREDIENTS 

  • 2 lbs beans
  • 1/4th cup salt
  • 4 leads dill
  • 4 garlic cloves
  • 1 tsp cayenne pepper flakes
  • 1 tsp ground mustard

LIQUID INGREDIENTS 

  • 2 ½ cup vinegar

  • 2 ½ cup water


INSTRUCTIONS

  1. Sterilize the glass jars you plan to use before you get started by boiling them, do the same for the lids and the rims. Set aside to cool/dry.
  2. Pack beans lengthwise into hot jars (you can heat them on the oven rack).

  3. Add ¼ teaspoon cayenne and ground mustard to each jar.

  4. Add 1-2 cloves a garlic, a pinch of fresh dill and other spices to your taste preferences.

  5. Boil vinegar, salt and H20 together.

  6. Pour boiling vinegar water over beans in their jars.

  7. Remove air bubbles from jar.

  8. Cap jars.

  9. Transfer hot jars back to boiling water for a 10 min H20 bath to seal.

  10. Listen for the delightful popping sound as they seal themselves for your enjoyment later.