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 COLUMBUS, Ohio, Feb. 25 /PRNewswire/ -- Seeing tempting displays of quality apples in produce departments and farm markets many months after harvest has become so common place it is rarely give a second thought.
 Younger consumers may even assume that high quality applies have always been available throughout the winter months. But what we see today is a fairly recent phenomenon.
 Just a few generations ago apples were stored in what amounted to caves and cellars without the benefit of constant humidity or refrigeration. The quality of apples coming out of these antiquated storage facilities would be considered "poor" at best by today's standards but people of that time undoubtedly considered themselves lucky to have anything that remotely resembled the taste of fresh fruit.
 Many rural folks had their own small orchard and kept apples in a cold cellar under the house. When a housewife needed apples she would always use those that showed signs of spoiling, first. It would have been considered wasteful to throw away an apple that was only partially decayed.
 Earl Butz, an Indiana farm boy who became U.S. Secretary of Agriculture, said his mother was one of those frugal farm wives who only brought apples with bad spots from the cellar for the family to consume, supposedly saving the good apples for later.
 According to Butz, "All winter long we were always just one apple away from having a good apple to eat."
 Years ago consumer desire for apples during the winter months prompted growers to produce some apple varieties that had better "keeping" qualities and little else. The Ben Davis variety was such an apple. Some say it would keep until April but after waiting all winter for the first bite they wondered why they had bothered to keep it in the first place.
 Nevertheless, Ben Davis apples were widely grown. They were packed in barrels with straw to insulate and prevent bruising and shipped to New York and other East Coast cities. Some even went overseas to places like London and Paris.
 Fortunately consumers today do not have to choose between a good keeping apple and a good tasting apple. Advancements in storage techniques and the development of varieties with both good taste and good keeping characteristics mean that consumers now have it both ways according to Dave Eyssen of Brunswick, chairman of the Ohio Apple Marketing Program. "The other good news" said Eyssen, "is that for the first time in several years a good supply of most Ohio-grown varieties is expected to be available through April and into May."
 Consumers can add many days and even weeks to the quality and taste of the apples they purchase by following a simple storage technique. Just place apples dripping wet in plastic bags and store them in the refrigerator at 32 to 40 degrees Fahrenheit. Add water if they become dry before use. Apples handled in this manner will remain crisp and flavorful.
 3/4 cup Crisco shortening 3/4 teaspoon salt
 1-1/2 cups sugar 1-1/2 teaspoons vanilla
 3 eggs 3 cups Golden Delicious apples
 1-1/2 teaspoons baking soda chopped
 3 Tablespoons sour milk
 3 cups flour
 Cream shortening and sugar. Add eggs one at a time. Add soda dissolved in sour milk and mix well. Add flour, salt and vanilla. Mix in apples. Put batter into two 8-1/2 by 4-1/2 by 2-1/2 inch loaf pans that have been greased and lightly floured.
 Combine 4 Tablespoons brown sugar, 4 Tablespoons flour, 4 Tablespoons butter and 1-1/2 teaspoons cinnamon. Sprinkle topping evenly on batter. Bake at 325 degrees for 1 hour.
 -0- 2/25/93
 /CONTACT: Mike Pullins of the Ohio Fruit Growers, 614-249-2424/

CO: Ohio Fruit Growers ST: Ohio IN: FOD SU:

DA -- CL015 -- 0580 02/25/93 17:02 EST
COPYRIGHT 1993 PR Newswire Association LLC
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 1993 Gale, Cengage Learning. All rights reserved.

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Publication:PR Newswire
Date:Feb 25, 1993

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