I read recently that the average supermarket apple sold in the U.S. is 14 months old. So I assume the term "mealy apple" wasn't around until the chemically induced cold storage was invented.
Sauerkraut Recipes
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I read recently that the average supermarket apple sold in the U.S. is 14 months old. So I assume the term "mealy apple" wasn't around until the chemically induced cold storage was invented.
People don’t understand why I won’t eat a Red Delicious. I don’t know why they get so excited about Granny Smith apples. We can’t grow the latter this far north. Are they actually edible when picked fresh?
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goeduck
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The red delicious is a horrible apple in my opinion, It looks all pretty but that is about it. It pushed the Baldwin Apple out of the dominant spot in the US if I recall my research correctly. I have an old Baldwin from our 1860 orchard that I have a couple of grafts off of starting to produce fruit. I like the Baldwin, not the greatest tasting but for some reason I always grab one when they get ripe.
Here is one of the grafts.
^^^^
I wouldn't mind reading more about what you've done on your place, it sounds interesting. For the last several years I've been planting some of the old apple varieties but it will be a while before they start producing. I also didn't get a soil sample before I started, and should have built the soil up some first.
It was McIntosh, not Red Delicious which replaced the Baldwin according to the Fedco website, which is where I get many of my fruit trees.
I wouldn't mind reading more about what you've done on your place, it sounds interesting. For the last several years I've been planting some of the old apple varieties but it will be a while before they start producing. I also didn't get a soil sample before I started, and should have built the soil up some first.
It was McIntosh, not Red Delicious which replaced the Baldwin according to the Fedco website, which is where I get many of my fruit trees.
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Actually, it's not chemically induced cold storage at all. No 'chemicals' involved and it's not 'cold' storage either.
In a nutshell, what they (apple growers) do is put the fruit in hampers and put the hampers in a special built building with external furnaces that remove all the oxygen from within the building. Once you remove the oxygen, the apples will keep basically forever. The buildings are huge and hold a lot of apples. problem with removing the oxygen and replacing it with carbon dioxide is, it causes the apple pulp top become 'grainy'. Thats why store apples have that mealy texture. Been 'sleeping in an oxygen depleted atmosphere for who knows how long..
I'll go along with 14 months, but it could be longer, much longer actually.
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Back to sauerkraut.. The addition of some sliced apples (preferably not supermarket apples) give a nice flavor to the kraut.
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goeduck
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Sliced, not diced? Or would that matter?
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Sliced is preferable.
I've never had apples in sauerkraut. Do you slice them like you would for apple pie? What texture do they have after fermenting with the cabbage?
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Thin sliced, not quartered. Kind of 'blend in with the kraut' but add flavor.
