Early summer appies are likely to be juicj 

 tart, and quick-cooking . . , especially good 

 La applesauce and pies. 



Don't forget that apples that are tart and 

 firm when picked in autumn become less crisp 

 and snappy if stored through the winter. 



In some areas, windfalls and culls are sold 

 at bargain rates. To make sure you have a 

 real bargain, stop, look, and consider how you 

 will use the fruit. Bruises and skin breaks 

 mean waste, and apples damaged this way are 

 poor risks for home canning. Best uses for 

 them are in jelly, apple butter, or cider. 



Skin russeting ordinarily does not affect 

 apple quality. 



If apples are to be bought in large quantity, 

 it is better to buy a few at first, to try out, to 

 see whether they have the flavor and texture 

 you want. 



Store for good keeping 



Apples are noted for good keeping qualities, 

 but it takes a little care to hold them at their 

 best in home storage. 



Short storage (a few days to 2 weeks) : Keep 

 firm apples in a cool place, 60° to 70° F. Keep 

 mellow-ripe apples in the refrigerator. 



Longer storage (up to several months) : If you 

 have plenty of cool- or cold-storage space, 

 where temperature remains the same and the 

 air is rather moist, }-ou can probably save money 

 by storing autumn-picked apples in quantity 

 at home. 



Sort carefully to remove apples with bruises 

 and skin breaks. Use these promptly. Divide 

 the sound apples into half-bushel lots and store 

 at 32° F. If you cannot provide this kind of 

 storage, use your coldest storage space, where 

 there is no danger of the fruit freezing. 



Most recipes in this leaflet provide four 

 servings; a few provide more. 



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