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Eighteen Ways to Preserve Apples
Biting into a fresh, crisp apple is the quintessential taste of autumn itself. But when you are faced with more apples than you can eat out of hand, try some of these tempting ways to put them by for later use.
Applesauce
Easy as can be, you can make applesauce on the stovetop or in the slow cooker, and you don't even have to peel or core them. (Image via Southern Fried Curry)
Easy as can be, you can make applesauce on the stovetop or in the slow cooker, and you don't even have to peel or core them. (Image via Southern Fried Curry)
Apple Butter
Keep cooking that applesauce down until it takes on a dense, rich texture and deeper color, and you've got apple butter. Again, the slow cooker is great for this. (Image via Eating Rules)
Keep cooking that applesauce down until it takes on a dense, rich texture and deeper color, and you've got apple butter. Again, the slow cooker is great for this. (Image via Eating Rules)
Apple Jelly
Take advantage of apples' naturally high pectin levels and make a shimmering jelly with a sweet-tart bite. (Image via Culinaria Eugenius)
Take advantage of apples' naturally high pectin levels and make a shimmering jelly with a sweet-tart bite. (Image via Culinaria Eugenius)
Apple Pectin
Extract that pectin and put it by for future use, or add apples to your fruit jams to bump up the set. (Image via Susan Covey)
Extract that pectin and put it by for future use, or add apples to your fruit jams to bump up the set. (Image via Susan Covey)
Apple Jam
If you like it a little chunkier, cooked down pieces of apple into a satisfying apple jam. (Image via Hitchhiking to Heaven)
If you like it a little chunkier, cooked down pieces of apple into a satisfying apple jam. (Image via Hitchhiking to Heaven)
Apple Conserve
Go even chunkier, with nuts and spices, to make a conserve, like the traditional Romagnolo savor or a combination inspired by charoses for Passover. (Image via Food in Jars)
Go even chunkier, with nuts and spices, to make a conserve, like the traditional Romagnolo savor or a combination inspired by charoses for Passover. (Image via Food in Jars)
Apple Chutney
Tangy, spicy and bright, apple chutney wakes up all manner of dishes, from pork tenderloin to fiery curries. Try it for the Thanksgiving table! (Image via Local Kitchen)
Tangy, spicy and bright, apple chutney wakes up all manner of dishes, from pork tenderloin to fiery curries. Try it for the Thanksgiving table! (Image via Local Kitchen)
Apple Relish
Apple relish is similar to a chutney, but fresher and crisper. Try it on grilled cheese. (Image via rinkub)
Apple relish is similar to a chutney, but fresher and crisper. Try it on grilled cheese. (Image via rinkub)
Apple Pie Filling
Put up those pomes for pies to come. (And see why you should not use corn starch in the pre-canned product.) (Image via Headspace Canning)
Put up those pomes for pies to come. (And see why you should not use corn starch in the pre-canned product.) (Image via Headspace Canning)
Mincemeat
Speaking of pies, apples are the base of the classic English mincemeat, which makes a very nice pie indeed. (Image via Rebekah Carter)
Speaking of pies, apples are the base of the classic English mincemeat, which makes a very nice pie indeed. (Image via Rebekah Carter)
Dried Apples
Dehydrate them until still pliable or completely crisp for ready-to-eat snacks that are healthful and delicious. (Image via Eating Rules)
Dehydrate them until still pliable or completely crisp for ready-to-eat snacks that are healthful and delicious. (Image via Eating Rules)
Apple Cider
Freshly crushed apples yield a sweet nectar like no other. Enjoy it as an unfiltered juice, or ferment it into crisp apple cider. (Image via Kitchen Ninja)
Freshly crushed apples yield a sweet nectar like no other. Enjoy it as an unfiltered juice, or ferment it into crisp apple cider. (Image via Kitchen Ninja)
Apple Cider Syrup
Boil that cider down to intensify its sweetness and acidity, and put it up for future use in cocktails, sauces and more (Image via Canned Time)
Boil that cider down to intensify its sweetness and acidity, and put it up for future use in cocktails, sauces and more (Image via Canned Time)
Apple Molasses
Keep boiling it down until it turns into a thick syrup, and you've got apple molasses. Old-time New Englanders know it's an affordable pantry workhorse along the lines of honey or maple syrup, and it's a great alternative to refined sugar. (Image via Homegrown.org)
Keep boiling it down until it turns into a thick syrup, and you've got apple molasses. Old-time New Englanders know it's an affordable pantry workhorse along the lines of honey or maple syrup, and it's a great alternative to refined sugar. (Image via Homegrown.org)
Apple Cider Vinegar
Let the acetobacter get into your cider on purpose, and you'll make your own apple cider vinegar.(Image via Pocket Pause)
Let the acetobacter get into your cider on purpose, and you'll make your own apple cider vinegar.(Image via Pocket Pause)
Apple Shrub
Steep apples back into cider with sugar and spices for a refreshing drinking vinegar that tickles the palate. (Image via Recipe for Disaster)
Steep apples back into cider with sugar and spices for a refreshing drinking vinegar that tickles the palate. (Image via Recipe for Disaster)
Apple Liqueur
Infuse apples in brandy or vodka for an easy and delicious after-dinner digestif. (Image via Boozed and Infused)
Infuse apples in brandy or vodka for an easy and delicious after-dinner digestif. (Image via Boozed and Infused)
Lactofermented Apples
Let nature take its course and pickled up the apples, whether in the form of pickled apple slices or an apple caraway sauerkraut. (Image via Well Preserved)
Let nature take its course and pickled up the apples, whether in the form of pickled apple slices or an apple caraway sauerkraut. (Image via Well Preserved)
