Apple Equivalents
Not sure how many apples to buy or pick for that special recipe? Here are some helpful equivalents.

Size Diameter Sliced or Chopped Finely chopped Grated Sauce
Large 3-3/4" (9.5 cm) 2 cups 1-1/2 cups 1-1/4 cups ¾ cup
Medium 2-3/4" (7 cm) 1-1/3 cups 1 cup 3/4 cup 1/2 cup
Small 2-1/4" (5.7 cm) 3/4 cup 3/4 cup 1/2 cup 1/3 cup

1 pound = 4 small apples OR 3 medium apples OR about 2 large apples
1 9" or 10" pie = 2-1/2 pounds (4-5 large OR 6-7 medium OR 8-9 small apples)
1 pound, sliced = about 2-3/4 cups
1 pound diced = about 3 cups
1 peck = 10-1/2 pounds
1 bushel = 42 pounds


Suggested Uses For Ohio Apples
Apple varieties have different qualities. Some are perfect for baking, some work better for salads, and some are ideal for eating fresh off the tree. Please remember that not every orchard grows every variety of apple, so contact your orchard to see what they have available, and what's ripe.

Cameo
-sweet,crisp,eating

Jersey Mac
-tart, baking, eating

Crispin
-tangy, eating, baking

Jonagold
-tangy, eating, baking

Early Jonathan
-tart, eating, baking

Jonathan
-tart, baking, eating

Empire
-tart, eating, baking

Law Rome
-baking, mild flavor


Fuji
-sweet, crisp, eating

Lodi
-sour, tart, baking

Gala
-sweet, eating, salads

McIntosh
-tart, baking, eating

Ginger Gold
-tangy, eating, baking

Melrose
-sweet, eating, baking

Golden Delicious
-sweet, eating, baking

Paulared
-tart, baking, eating

Goldrush
-tangy, eating, baking

Red Cortland
-tart, baking, eating

Granny Smith
-tart, baking, eating

Red Delicious
-sweet, eating, salads

Honeycrisp
-sweet, crisp, eating

Suncrisp
-tangy, eating, baking

Idared
-tangy, eating, baking

Winesap
-tart, eating, baking





Handling and Storage Tips
To maximize your apple-eating experience, follow these easy tips for selecting, storing and preparing apples.

Select apples that are bruise-free and handle apples gently to prevent bruising.
Select apples that are firm to the touch for the best flavor and crunchiness.
Store apples in the refrigerator to slow ripening and maintain flavor.
Wash individually sold apples in cool water before serving.
Store apples away from strong-smelling foods to prevent them from absorbing unpleasant odors.
Coat apple slices and dices in a mixture of one part lemon juice to three parts water – or Vitamin C-fortified 100% apple juice – to retard browning.

Picking tips:

Select firm, bruise-free apples.  The color can be anything from dark green, to yellow, pink, orange, bright red, dark red or even a combination.  It all depends on the variety.  And color is not really how you tell when an apple is ripe. Apples should be crisp and firm.
Apples ripen from the outside of the tree towards the center, so the apples out the outside of the tree will ripen first.  Picking apples directly from a tree is easy. Roll the apple upwards off the branch and give a little twist; don't pull straight away from the tree. If two apples are joined together at the top, both will come away at the same time. Don't shake the trees or branches.  If the apple you are trying to pick drops, (or others on the tree) go ahead and pick it up. They're perfectly fine!

More Tips
Once picked, don't throw the apples into the baskets, place them in gently, or they will bruise and go bad more quickly.
Don't wash apples until just before using to prevent spoilage.
Keep apples cool after picking to increase shelf life.  A cool basement is ideal, but the fruit/vegetable drawer of a refrigerator will work, too. Kept cool, fresh-picked apples will generally keep weeks, but it DOES depend on the variety.  Red and Yellow Delicious apples do not keep well, for example; but Rome, do! High humidity helps to to keep the apples from shriveling, but don't let them get actually wet. A wet towel placed nearby helps to keep the humidity up. A refrigerator is fine for small quantities of apples. Boxed apples need to be kept in a cool, dark spot where they won’t freeze. Freezing ruptures all of an apple’s cells, turning it into one large bruise overnight. The usual solution is to store apples in a root cellar. But root cellars often have potatoes in them: apples and potatoes should never be stored in the same room because, as they age, potatoes release an otherwise ethylene gas, which makes apples spoil faster. If you can keep the gas away from your apples, they will keep just fine. Just don’t store them right next to potatoes.
Prevent contact between apples stored for the winter by wrapping them individually in sheets of newspaper. The easiest way to do this is to unfold a section of newspaper all the way and tear it into quarters. Then stack the wrapped apples
Nutrition and miscellaneous facts: One-half cup of apples is only 42 calories. Apples contain no cholesterol or fat and are also low in calories. T Apples are high in dietary fiber, Vitamin A and niacin. They contain iron and other trace minerals and are a fair source of Vitamin C. 
Apples are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. That means a serving of apples has more of the antioxidant power you need to fight aging, cancer and heart disease.
Put this in your pipe! Indians in the Northwest Territory smoked wild apples to preserve them for the winter. (Bet you didn't know that!)

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