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No need to waste a bumper crop of apples.

APPLE growers have reported a bumper harvest this year, thanks to the scorching summer. But if you have a glut, HANNAH STEPHENSON has some tips for using them up HOW TO STORE THEM THE traditional method of storing apples is to use wooden trays, which are placed on top of one another leaving space for air circulation which helps stop rot.

You can also use polystyrene containers with holes in them, or fibre trays.

Wrap each apple in newspaper and place it folded side down in the tray, ensuring individual fruits aren't touching. Store in a frostfree, cool, dark place which isn't too dry, such as a shed.

HOW TO PRESERVE APPLES USE A FRUIT PRESS: If you don't have anywhere to store them, consider investing in a fruit press. Freshly pressed juice will keep in the fridge for a few days. Or, if you have plenty, pour it into clean plastic bottles, leaving a couple of centimetres for expansion, and freeze the juice.

COOK UP SOME CHUTNEY: Apples make a great addition to chutneys, mixed with a combination of vinegar and salt or sugar, plus onions, garlic and a range of herbs, spices and sugar. Most chutneys will keep in a sealed jar for up to a year. But once open, refrigerate and eat within a few months.

MAKE APPLE BUTTER: If you have a slow cooker, make apple butter to spread on toast or glaze ham with.

The peeled, cored and chopped apples are mixed with sugar (or maple syrup, if you want to cut out the refined sugar), cinnamon, cloves and salt and then cooked slowly for nine to 10 hours until the mixture is thickened and dark brown, ready to transfer into sterilised glass jars.

COOK AND FREEZE: Cooked apple freezes beautifully.

Just peel, core, chop into large chunks, add sugar to taste and a little water to stop them sticking to the bottom of the pan. Keep an eye on them and cook according to how soft you want the pieces to become. Allow them to cool and transfer to airtight containers before labelling and putting in the freezer. They will keep for months.

DRY THEM: Peel, core and finely slice, so they form circles with a hole in the middle. Dunk them in a bowl of water adding a little vinegar or lemon juice to stop them going brown, then leave for around half an hour.

Next, dry them on a tea towel and place onto stainless steel cooling racks and transfer to a barely-warm oven for a few hours, until they are leathery and dry to the touch.

Tear one to check there is no retained moisture; leave longer if there is.

Once out of the oven and cooled, store in an airtight container. They should keep for several months.

CAPTION(S):

Make dried apple rings to save wasting surplus fruit

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Title Annotation:Features
Publication:Manchester Evening News (Manchester, United Kingdom)
Date:Oct 6, 2018
Words:478
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