There are dozens, maybe even hundreds of apple varieties in the world. Historical evidence indicates that apple storage and gathering may go back as far as 5000 years. Many varieties are available all year long, but some are available only in certain seasons and certain locations. Generally speaking, a cooking apple is one that holds up to the heat of cooking without turning to mush. In the United States, the most common and widely available apple is the red delicious. This apple was developed for its eye appeal and durability in shipping. It’s not very tart and the flesh is rather soft. It is primarily an eating apple, i.e., eat out of the hand apple that doesn’t hold up well in recipes that require the high heat of cooking and canning. In recent times, it seems to have lost a lot of its taste and tends to be mealy. Some of the more common varieties of cooking apple are Fuji, Granny Smith, Jonathan, McIntosh, Winesap and Rome. They vary on the sweet/tart scale and on how thick the skins are. Makers of apple products such as applesauce and apple juice prefer to use and may grow specific varieties that they believe create a superior product. Depending on individual tastes, some people enjoy eating cooking apples because they like the tart, firm qualities. Cooking apples are available as whole, fresh apples that you can select individually or as canned apples and pre-made apple pie filling. A rule of thumb for determining how many apples you need to buy is: 1 pound of apples = 2 large, 3 medium or 4 to 5 small. Also 1 pound of apples = 3 cups peeled and sliced. It is personal preference whether to peel the apples for cooking or to leave the skins on. Typically, recipes are going to specify the number of apples or the number of cups of apples, but for canning, making applesauce, etc., it may specify pounds. If you’re not sure what to purchase at the supermarket, ask the produce manager about the characteristics of the different apples they sell. More information on apples can be found at www.almanac.com, www.samcooks.com, and www.naturalhub.com.
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