One of the things I really enjoy about fall is the time in the evenings to do a little more cooking. Apples, pumpkins, squash and even tomatoes are still available in local produce markets for us to partake of.  Each year more than 100 million bushels of apples are produced in Ohio during the fall season, featuring about 40 different varieties. There are many farms open to pick your own, take a hayride and maybe get your pumpkins too!
Apples are a wonderful addition to a meal or for a quick snack. They provide us with vitamin A and C, along with fiber, and other phytonutrients to keep us healthy. They are low in fat and sodium, which makes them a perfect choice with only 75-80 calories for a medium apple.
You can cook, can, or freeze apples in so many ways: cookies, cakes, pies, soup, sauce or even salads. However you choose to keep them, remember the following tips to keep them at their peak:
• Handle apples with caution, they bruise easily. Store in vented plastic bags, sprinkled with water to prevent absorbing with food flavors or dehydrating.
• Store in the refrigerator. They’ll last 10 times longer than if they are left at room temperature.
• Coat apple slices in a mixture of 1 part lemon juice to 3 parts water to prevent browning. Other acidic juices also work like orange juice, pineapple juice or even citrus based soda.
One pound of apples is usually about 2 large apples or 3 medium apples or about 2 ¾ cups of diced apples. If you are making applesauce, just add a little water to your slices apples and cook on medium low heat, stirring and mashing as they cook. Four pounds of apples will make about 4 cups of applesauce to give you a guide for your family. Here’s a recipe that we’ve tried. I think you and your family will enjoy it. It’s simple and tasty!
Fall Apple Pizza
2 cups applesauce (apple butter would work well also for a sweeter flavor)
1 teaspoon vanilla extract
1 tube refrigerated pizza dough
²℠3 cup raisins
2 cups unpeeled, thinly sliced tart apples
2 Tablespoons powdered sugarIn a medium saucepan, combine applesauce and vanilla. Cook over medium heat until reduced by half; set aside. Preheat oven to 450°. Spray 12-inch pizza pan with nonstick cooking spray. Pat dough onto pizza pan. Spread half of applesauce over dough to within ½ inch of edge. Sprinkle with ²℠3 cup raisins. Arrange apple slices over pizza, covering raisins. Spread remaining applesauce over apple slices. Bake 15-20 minutes or until edge of crust is lightly browned. Serves 12 with only 72 Calories and 32 mg. of sodium. Additional class recipes can be found on our web site at www.wayne.osu.edu.
Keith L. Smith, Ph.D., Associate Vice President for Agricultural
Administration and Director, Ohio State University Extension
TDD No. 800-589-8292 (Ohio only) or 614-292-1868.
