Which to pick and why!
| Rich red color with white flesh |
| Sweet |
| Best for eating |
| Late season |
| A large, round sub-acid apple with red blush stripe over yellow. |
| Late ripening |
Crispin/Mutsu 
*
| Light green to yellowish white |
| Sweet, rich, full flavor |
| Firm, dense texture |
| Best for: eating fresh |
| Mid - late season |
Empire
*
| A McIntosh type apple |
| Long shelf life |
| Aromatic and crisp with creamy white juicy flesh. |
| Best for: eating fresh |
| Early - Mid season |
| Very sweet, aromatic flavor |
| Yellow-green with red highlights |
| Originated in Japan. |
| Best for: eating, salads, applesauce |
| Late season |
| Developed in New Zealand. |
| Sweet, aromatic flavor |
| Best for: : eating, salad, best applesauce apple |
| medium to smaller in size with a distinctive red and yellow striped heart-shaped appearance. |
| Early to mid season |
| Very slow to turn brown, so it's a great choice for apple slices. |
| Best for: : eating, sauce, salad |
| Firm white flesh which retains its shape |
| Rich mild flavor when baked or cooked. |
| Tender skin |
| Stays white longer when cut; |
| Best for: salads, blend in applesauce |
| Early season |
| Tart |
| Bright green appearance, crisp bite and sour apple flavor. |
| Best for: people who like bitter sour apples rather than sweet ones :-) |
| Mid to late season |
| Introduced in Minnesota |
| Best for: Eating, pies, baking |
| Mid season |
| One of the first red apples of the fall |
| Sweet-tart taste with firm texture |
| Light red stripes over yellow or deep red |
| Best for: eating and cooking |
| Early season |
Jonagold
* | A cross of Jonathan and Golden Delicious. |
| Best for: eating, sauce, pies, salad, baking |
| Mid season |
| A highly disease-resistant introduction from Geneva New York. |
| Liberty has superior dessert quality, similar to one of its parents, Macoun |
| Best for: : eating, sauce, salad |
| Named after a famous fruit grower in Canada |
| Best for: : eating, sauce, salad |
* | Popular in America since 1811 |
| Best for: : eating, sauce, salad , good as part of a blend for applesauce |
Pink Lady
| Rich red color with white flesh |
| Sweet |
| Best for eating |
| Late season |
Red Delicious
| The most popular apple variety in the world! |
| Best for: : eating, salad, very good for applesauce |
| thin bright red skin with a mildly flavored fine-grained white flesh. |
| Early to mid season |
Rome
| Best for: baking and cooking |
| very smooth red apple with a slightly juicy flesh. |
| Mid to late season |
Stayman or Stayman-Winesap
| Juicy, cream to colored to yellowish flesh with a tart wine-like flavor. (often also called winesap) |
| Good storing apple, bruise resistant, dull red coat. |
| Best for: Cooking, pies and cider |
Suncrisp
| A hard tart, long keeping apple. Red over orange color. |
| Ripens late in the season |
| Best for: Baking, storing |
| Rich red color with white flesh |
| Crisp texture and juicy |
| Best for cooking |
| Mid to late season |
Yates
| Rich red color with white flesh |
| Sweet |
| Best for eating |
| Late season |
York
| Crisp and flavorful |
| "lop-sided" shape |
| Deep red with green streaks |
| Best for eating. holds texture during cooking and freezing |
Images from the U.S. Apple Association!
More about apple varieties can be found:
http://www.urbanext.uiuc.edu/apples/varieties.html
More Apple Varieties
http://www.michiganfruit.com/apples.htm
Apple Photos
http://www.tree-mendus.com/apple_pics/apple_pics.html
Over 100 photos of apple varieties
 | Complete Water Bath Canner KitThis is the same type of standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, six pint jars with lids and rings, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except more jars and lids! |
| Lids, Rings, Jars, mixes, pectin, etc. |
