Have you ever thought about preserving your own fruits and vegetables? It is not just a great way to save money, they taste better too. On August 28th at 11:00 am E.Z. Orchards will be offering a canning class. The class will be taught by Debb Schram who has been canning and preserving for over two decades and continues to study the culinary art of preserving. Debb will be canning Peaches and Apple Sauce. Please send us and email if you would like to attend. The class is free and will be informative to both beginners and experienced canners.

APPLES:

We have over a dozen varieties of apples that we cultivate at E.Z. Orchards. Each apple variety is distinct in its own way, and available during different parts of the season. We will recap the apples which we still have in season, and apples that will be available later in the season.

Braeburn- Late Fall, red with yellow to orange background, tart, very solid even when cooked, good for pies, fresh eating, salad, and chunky sauce.

Fuji- Late fall, red to orange with yellow background, sweet and juicy, crisp, excellent for eating and salads, good for cooking also.

Gala- Fall, yellow background with red striping, sweet, crisp yellow flesh, excellent cooking, fresh eating, and sauce.

Golden Delicious- Fall, yellow sometimes tint of fereen, sweet and juicy, excellent for fresh eating, not firm when cooked but good flavor for pies, tarts, and desserts.

Granny Smith- Late fall, bright green, tart and juicy, good for fresh eating, holds shape well when cooked, excellent for pies, tarts, and desserts.

Honey Crisp- Early Fall, golden colored with a red blush, very crisp, a hint of honey flavor in this sweet juicy apple. Good for fresh eating, salads and cooking.

Ida Red- Fall, bright red, sweet rich flavor, good for fresh eating and pie, excellent for baking.

Jonathan- Late summer, bright red with greenish background, slightly tart with a good apple flavor, good for fresh eating, juicing, salads, applesauce, and desserts.

Jonagold- Fall, red over yellow background, sweet and juicy, full flavored, good for fresh eating, salads and cooking.

King- Fall, green in color, very waxy feeling, slightly tart and very solid, an apple more suited for cooking than fresh eating, remains firm when cooked.

Melrose- Fall, green to yellow with red blush to full red, sweet and tart, superb all around apple, excellent for fresh eating, pies, salads, applesauce, and desserts.

Rome- Fall, red or red and green, this apple is more suited for cooling and is considered by many the best apple for baking.

Varieties to come:

Lady Apple- Late fall, small druit, creamy yellow with red blush, used mostly for decoration, however it has a very sweet flavor, quite tasty.

Pink Lady- Late fall, pinkish blush over a creamy yellow skin, tart, very firm flesh, excellent for fresh eating or cooking.

Red Delicious- Fall, dark red tough skin, crisp sweet juicy flesh, good for fresh eating and salads, very poor for cooking purposes.

PEARS:

Bartlett- Fall, medium-sized, light green to completely yellow, gives off a sweet aroma, great pear for fresh eating, for salads, canning, and baking.

Comice- Fall, medium-sized, green-yellow with an occasional red blush, good for fresh eating, in salads, not traditionally the best baking or canning pear.

Bosc- Fall, medium-to-large size, dark yellow with a cinnamon russeting of the skin, best for fresh eating and use in salads.

Taylor’s Gold- Fall, cinnamon colored with smooth uniform russet skin, good for fresh eating, salads, and baking applications.

Varieties still to come:

Forelle- Late Fall, petite, freckled and red-cheeled, a sharp strong pear flavor, good for fresh eating, accompanying cheeses, or baking.

Packham- Late Fall-Winter, a bumpy green pear with a rounded bell shaped bottom and a narrow neck, sweet and juicy pear, good for fresh eating, or baking.