Preserving Apples
Ingredients
Directions
Prepare
Gather apples on a dry day.
Wipe each apple clean.
Store
Layer apples and dry straw in hampers or boxes.
Examine apples regularly and remove any that are specked.
Cover the apples with straw again after checking.
In hard frosts, cover windows with rugs and spread something similar over the apples.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Apples
- The fruit being preserved; its condition determines how well the batch keeps.
- Dry straw
- Insulates the apples and keeps them dry and cushioned against bruising.
The step that matters
Remove specked apples. A blemished apple can spoil and rot, and spoilage spreads to neighbouring fruit, so checking regularly and removing any specked apples protects the rest of the batch.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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