How to Harvest, Store and Process Apples

How to Harvest, Store and Process Apples


[Music] Aah, the season of mists and mellow fruitfulness! If you’re lucky enough to have an apple tree groaning with fruit like this one, then you’ll want to make
the most of this seasonal abundance. In this video, we’ll show you
when and how to pick apples and the best ways of storing and preserving them. You’ve been waiting all season and finally the moment of truth has arrived – sweet and crunchy apples ready for picking! But how do you know they are ready to harvest? Well, nature offers us some clues. Apples are ready when the skin color deepens. Fruits at the sides and top of the tree
usually ripen first because they receive more sunlight. Ripe fruit should easily come away from the tree, while the presence of windfalls is
a sure sign that you can start harvesting. If in doubt, a simple taste
test should confirm whether your apples are fit to pick! The best way to pick an apple
is to cup it in the palm of your hand, lift it up, then give it a gentle
twist until it comes away. Each apple should detach complete with its stalk. Always handle apples carefully to avoid bruising the delicate flesh, and never tug an apple from a tree or you could damage the fruiting spurs or cause
apples nearby to drop. Take care when picking apples from higher up. Use a stepladder, and avoid over-reaching
or you could lose your balance. Remember, not all apples are ready at the
same time, so pick regularly as individual clusters ripen. Only store mid- or late-season apples. Early-season varieties don’t keep, and are best eaten
soon after picking. Mid-season varieties should keep for a few weeks, while late-season varieties will stay
in good condition for anywhere up to 6 months. Apples destined for storage must be perfect, with no bruises or blemishes
that could provide entry points for rot. Store apples on slatted trays that allow air
to circulate, making sure they’re not touching. You can also wrap up individual
fruits in paper so you can store them closer. Newspaper or tissue paper is fine
for this purpose. Different varieties store for different lengths of time, so keep them separate and eat those that
won’t store as long first. The ideal store is somewhere dark,
well-ventilated, and cool but frost-free. Most garages and sheds are ideal,
while basements and attics should be avoided due to either excessive heat, lack of
ventilation or low humidity. Check stored apples regularly, and remove any that are
going soft, brown or rotting. If you’ve got too many apples to store – well, lucky you! You might like to consider processing your glut
into store-cupboard delicacies and homemade drinks . You can also freeze apples by stewing washed chunks with a dash of water until they are soft. Once ready, pack the stewed apples into
containers, leaving a small space at the top as it will expand slightly when it freezes, and pop into the freezer. The apple chunks may be used in apple pies,
crumbles or strudel. Or why not cut your fruits into thin slices, then dry them
out in a dehydrator to make a deliciously chewy and healthy snack? Other ideas for excess apples include preserves such as jellies, jams, chutneys and sauces, or why not try your hand at making a refreshing apple juice, country wine or alcoholic cider? The apple really is an incredibly generous tree. We’d love to hear your ideas for storing apples, or perhaps you’ve got a favorite apple-
based recipe that you’d like to share? If so, then drop us a comment below. Oh, and if you’re not yet subscribed
to our video channel – why not? We’d love to have you join our growing band
of gardeners who enjoy regular video updates. I’ll catch you next time. [Music]

23 thoughts on “How to Harvest, Store and Process Apples”

  1. Good info. Tho, u might not want to use newspaper, as many have chemical smell, and u don't want to transfer the scent onto the skin.

  2. Yes, subscribe because why not! This is only one of the better gardening channels on here. 🙂 I really appreciate your tips, I have a really late cooking apple. I'm going to eat pie, pie! ENTIRELY TOO MUCH PIE. 🙂 Maybe some apple sauce…. I have goudreinet, it's gorgeous, lovely, everything a cooking apple can be, dutch variety. <3

  3. We have a 15 year old apple tree (grown from a pip) that never has any apples. What is required to make it fruit? Another apple tree so they can…..birds and the bees? 😉
    What's the natural method apple trees produce fruit? Apple trees have been producing fruit way before humans shown up!

  4. I have a hand crank corer/peeler/spiral cutter. I use it on each apple, and then slice the spiral open to create the rings. set the rings in some lemon water. Drain and freeze! They can later be used for any cooking. They can also be put in the dehydrator or solar oven after they come out of the freezer! (I have only done this with late varieties.)

  5. I was in doubt when opening this video. Why should I bother watching that..

    Now I am glad I clicked the link! Thanks for making these! 😀

  6. I created a casserole my family asks for! I simply brown breakfast sausage (with sage) and add cut up apples and pumpkin. I only add apple juice if the type of apple is firm. Medium oven, 30 minutes or so. Try it! Question the pumpkin? (Don't! It's awesome!) you can substitute sweet potatoes.

  7. We love this apple recipe: Salted-Butter Apple Galette With Maple Whipped Cream
    http://www.bonappetit.com/recipe/salted-butter-apple-galette-with-maple-whipped-cream

  8. what about apples that have no outward signs but are brown crumbly inside in places..? I have a dang bumper crop this year and the are fantastically scrumptious..

  9. Each month I'm looking much further to having a home with room to grow fruits and vegetables. I enjoyed this video and it provided some good information. My favorite use for apples these past months has been Apple Sharlotka from the Smitten Kitchen blog ( https://smittenkitchen.com/2012/01/apple-sharlotka/). It was a big hit last time it was baked for the visit in honor of a young lady named Charlotte.

  10. You did a nice job with the volume and clarity of this video.
    Very easy to hear and understand even on my old laptop.
    Below is the only way I ever eat apples because I don't really like them that much
    but 2 Honey Crisp apples with some sharp cheese and crackers with Guldens' spicey
    mustard and a glass of chablis or zinfandel is my favorite lunch.
    But I am flexible on the variety of apple and the brand of crackers.
    I also seldom drink wine or eat cheddar cheese without the other 2 parts
    of my 3 piece ensemble. I always slice the apples into thin sections before I begin.
    This is my lunch 2-3 times a week.
    It surprises me sometimes how much the taste of one fruit or vegetable
    can be enhanced by what other things you eat them with.
    WRZ
    Delaware County, PA

  11. It surprises me how many more apples are being bought and consumed across
    the US since retailers recently began packaging apples in pre-sliced sections.
    It is scarey to think that US consumers are apparently either too lazy to slice
    apples themselves or they were not able to think of doing this for themselves.
    (I'm not sure which is worse.)
    I am now 70 yo but still somehow able to slice an apple all by myself !
    When I am no longer able to do this, could someone just dig a hole
    at the local cemetery and drop me in ?
    WRZ
    Delaware County, PA

  12. We have a bumper crop of Empire apples this year, just one really laden tree that was well pruned last year. Once you pick a bunch, how do you treat them while you're getting ready to process into whatever you're making, cider, etc. Someone here thinks you put them all in cold water (whole apples). Is that a good thing to do or do you have other ideas? I understand about longer-term storage of whole apples, but these will be processed in the next week.

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