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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 8:30 AM - 5:00 PM, Saturday 8:30 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.

AgMap