Early summer apples are likely to be juicy, 
tart, and quick-cooking . . . especially good 
in applesauce and pies. 
" 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, applesauce, or cider. 
Before purchasing apples in large quantity, 
buy a few to try out, to see if they have the 
flavor and texture you want. 
Don’t forget that apples that are tart and 
firm when picked in autumn become less crisp 
and snappy if stored through the winter. 
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. 
Before storing, sort apples to remove those 
with bruises and skin breaks. Use them 
promptly. 
Short storage (a few days to 2 weeks): Keep 
firm apples in a cool place, 60° to 70° F. Keep 
apples ripe enough for eating in the refrigerator. 
Longer storage (up to several months): Divide 
the sound apples into small lots (half bushel or 
less) and store at 32° F. A cold storage space 
where temperature remains the same and the 
air is rather moist is best. Avoid any danger 
of the fruit’s freezing. 
Applesauce in recipes 
Most varieties of apples make good apple- 
sauce, but thickness of various sauces differs 
slightly. 
Applesauce used in the recipes that follow 
should be unsweetened or only slightly sweetened. 
3 
