An apple is an apple... Or is it?

By Catherine
Some yellow apples in a basket

We are lucky enough to have a small orchard, a total of 28 apple trees and three pear trees. The oldest trees was planted 130 years ago and they still give us fruit, so I feel blessed. The first apples mature in early august and then it continues until early November, depending on the weather. During a normal apple season we have 7 tons of apple, that’s around 14000 lb apple, so it’s a lot of apples.

A few days ago one of my cousins asked if she could pick some apples, she wanted to make some pureed apple jam.
“Of course” I said. “But if you are going to puree them, you are a month to late”
She didn’t understand what I was talking about, apples were apples to her and every apple could be pureed. I think most people think the same way, especially if you are not used to a large variety of natural grown apples. 

I don’t know all the fancy names apples have, my knowledge comes from my own experience living with an apple orchard. I probably don’t use all the right terms for apple preservation, but this is what I learned from our garden and my grandma who loved preserving fruit.

I don’t know all the fancy apple names, my knowledge comes from living in an orchard

Different types of apples have different purpose and you can do different things with them. If you want to determine what kind of apple you have, touch it, look at it and microwave a wedge of it. That will give you the answers. So let's talk apples.

We start with Puree apples. In my garden these are the apples that mature first, early in august or some years even late July. These apples give you a smooth puree with no grains in it. They are easy to cook and need very little force to puree, most of them purees by itself self while cooking. 

Our puree apples are pale yellow or light green in color. If you cut through them, the meat is almost transparent at it’s core. They spoils easily, one bump and it’s brown.

If you put a puree-apple into an apple-pie, you have a soggy mess. They don’t juice well at all, the juice is grainy and way to sour since these apples need a lot of sugar. If you preserve the puree it can last for 8-10 years without getting spoiled, but it needs a lot sugar to be eatable.

Puree-apples are also very good in bread and cakes, as long as you don’t want wedges. Ad a cup of pureed apple into your loaf and it will be moist. These apples are also great for fruit leather (dried fruit puree).
If you microwave a wedge from a puree apple it will fall apart completely.