|
Down on the Farm!
Curious about
what apple varieties are best for baking, best for
eating, and their flavors? See the
chart below for
a general idea.
CIDER
Here at Kistaco
Farm we squeeze our own fresh cider weekly while its in season!
Our cider is made of a variety of apples to add flavor and is flash
pasteurized.
Flash
pasteurization differs from conventional canning style processing in
several ways.
The time it takes to rise from ambient to pasteurization temperature
takes several minutes when canning but only a few seconds in flash
pasteurization. A flash pasteurized liquid is held for only as long
as is required to kill a percentage of certain organisms at a
specific temperature. When canning the idea is to kill all or nearly
all spoilage organisms.
In the case of cider, Cornell University has determined that at 155°
F , 99.999% (a "5 log reduction") of the E. Coli O157:H7 is killed
after six seconds. Since the cider in question is not going to be
treated by the consumer as a shelf-stable product the other spoilage
microorganisms don't have to be killed. The astute cider maker will
probably think the numbers above are in error. In fact the
temperature for a five log reduction is 155°F for six seconds.
Cornell's formal recommendation included a safety factor of five
degrees (160°F for six seconds).
Flash pasteurization implies rapid cooling from treatment
temperature back to some much cooler, condition. Canning, on the
contrary, involves air cooling a mass (whatever is contained in the
jar) to room temperature over an extended period of time.
The bottom line is that flash pasteurization is designed to heat
liquids, kill the undesirable organism, and cool the liquid, before
the captive liquid knows what has happened to it. To the degree you
minimize your heat and holding times you will also minimize
degrading your product.
Click here For more Cider info
|
|
Health Facts
The health benefits of apples and apple products were first recorded
as early as medieval times, giving rise to the old English saying
"Ate
an apfel avore gwain to bed makes the doctor beg his bread"
and its modern
day variation,
"An apple a day
keeps the doctor away."
More recently,
the healthy attributes of apples have received considerable
attention as numerous studies have linked apple nutrients to lower
blood cholesterol, and reduced risk of stroke, prostate cancer, type
II diabetes and asthma.
For more Apple
Info:
Johnny
Appleseed
Johnny Appleseed was an American pioneer nurseryman who introduced
the apple to large parts of the United States.
Born John
Chapman on September 26, 1774, his dream was to produce so many
apples that no one would ever go hungry. He traveled about the new
territories of his time, leasing land and developing nurseries of
apple trees.
|
Kistaco Farm Market
3483 N. Balsiger Road
Apollo PA 15613
Directions To This Location
Hours:
Monday - Friday 9:00 AM - 5:00 PM, Saturday 9:00 AM
- 3:00 PM,
Closed Sunday
Our store is open YEAR-ROUND.
Phone: 724.478.4361
Tim Hileman
The Johnny
Appleseed of Apollo!
|
|
Apple Variety Table |
|
Variety |
Season |
Flavor |
Description |
|
Lodi |
July |
Tart |
Early transparent tart apple.
Good for both desserts and
cooking. |
|
Earligold |
July/August |
Tart |
Like an early transparent summer
apple. Great for cooking. |
|
Paula Red |
August |
|
Early variety of McIntosh,
neither too sweet nor too tart.
Great for eating and sauce; lose
shape when cooked. |
|
Rambo |
|
|
Apple of French origin, with a
tougher flesh than most apples,
yet quite juicy. |
|
Honeycrisp |
September |
Sweet |
Crisp and juicy cross between
Macoun and Honeygold apples.
Great eating apple. |
|
Zestar |
September |
Sweet |
Sweet and tangy apple excellent
for eating and apple snacks! |
|
Gala |
September |
Sweet |
Early-mid season sweet variety.
Firm and tasty, it’s a wonderful
apple for eating or fruit
salads. |
|
McIntosh |
September |
|
Sweet yet tart, commonly used
for pies and applesauce. |
|
Cortland |
|
|
Preferred apple for salads,
pies, sauce and baking! |
|
Jonathan |
|
Tart |
Juicy and crisp apple used for
cooking. |
|
Red Delicious |
|
|
Sweet and juicy, good for eating
and salads. |
|
Macoun |
|
|
Crispy, a cross between McIntosh
and Jersey Black. |
|
Golden Delicious |
|
|
Juicy, honeyed apple. Used for
everything! |
|
Empire |
|
Sweet |
Cross between Red Delicious and
McIntosh. Crispier than a
McIntosh, preferred for eating,
salads and sauce. |
|
Northern Spy |
|
Tart |
Very ugly apple, but America’s
favorite for baking. Bruises
easily, but is crisp, juicy and
holds shape when baked. |
|
Jonagold |
|
Sweet |
Sweet and juicy, great apple for
either eating or cooking. It is
a cross between Jonathan and
Golden Delicious. |
|
Mutsu Crispin |
|
|
Sweet, slightly tart, juicy and
very firm apple. Good for eating
and makes great pies. |
|
Stayman Winesap |
|
|
Juicy and firm, great in salads,
pies and sauce. |
|
Idared |
|
Mildly Tart |
Good eating, but best suited for
cooking but has mildly tart
flavor and is firm.
|
|
Rome Beauty |
|
|
Great for cooking! |
|
Fuji |
|
Sweet |
Crisp with nice texture. Great
for eating or salads.
Originally a Japanese apple made
from Rall’s Genet and
Delicious. |
|
Braeburn |
|
|
Sweet/tart, juicy and crisp
apple that is great for eating,
salads, sauce and baking. |
|
Granny Smith |
November |
Tart |
Excellent for both cooking and
eating. |
|
|
|
 |
