All apples are not created equal—at least when it comes to cooking vs. eating them fresh. But regardless of variety, they’re all good for you. A medium apple (3-inch diameter) contains 4 grams of fiber; a large apple (3 1/4-inch diameter) has 5 grams of fiber. Apples also offer a bit of vitamin C and potassium.
Related: 25 Delicious Fall Apple Recipes
So what apples are best for your lunchbox and what apples are best suited for your apple pie? Well, that depends.
Guidelines for Prepping, Blanching & Freezing Produce
This summer, head out to a pick-your-own farm to stock up on fresh berries or put up your bumper crop of broccoli, peas or peppers. On the following pages we’ll show you how to preserve fruits and vegetables when they are at their nutritional peak, so you can use them throughout the year.
It's easy to make dried apples and their crispier cousins, apple chips, at home in your oven without a food dehydrator.
Here’s how to do it in a home oven:
1. Position racks in the upper and lower thirds of oven; preheat to 200°F. Line 2 large baking sheets with parchment paper.
2. Combine 4 cups water and 1/2 cup lemon juice in a medium bowl. (The lemon juice helps prevent browning.)
Pictured Recipe: Fresh Fruit Chutney
How to Can Preserves and More in a Water Bath
Got the canning bug? You can safely store fruit butter, jam and chutney in your refrigerator or freezer. But processing them in a boiling water bath ensures safe storage at room temperature for up to a year. Follow these step-by-step instructions.
Freeze or can ripe summer fruit for the best of the season all year long.
Can’t get enough of ripe summer fruit? Preserve it for the rest of the year in a batch of fruit butter, jam or chutney. Try chutney, a spicy-sweet-sour condiment made with fresh and dried fruit, sugar, vinegar and chiles.
I’ve been spending a lot of time with my freezer lately. This time of year, the berry farm is beckoning with its fruit-laden bushes, my garden is overflowing with vegetables and my herbs are growing much faster than I can eat them.
With so much fresh food for the picking right now, I’ve been saving much of it in my freezer for less plentiful times (winter!).