We have a very old cooker apple tree. It is a huge old tree, so picking apples is a problem (as very tall)
How do I know if apples are ripe (as its a cooker???)
There are windfalls at the moment after very heavy winds...if they are not ripe can I use for something
Are those telescopic pickers any good?
Thanks!
An apple grower on TV last week cut open an apple to show that it wasn't quite ripe as the pips were not yet brown. My apple trees are too young to fruit yet but I think that is probably a good tip for the future.
hth
Tricia
Thanks Tricia, that sounds a great tip. Anyone else want to chip in and about the collector/picker?
The pickers are good, although you may need to add an extension for a really tall tree.
An apple is ripe when it just rolls off the tree in your hand without needing any force. There is also the fact that many apples are at their best after storing for a few weeks though! Probably not as much of a problem with acidic cookers but some apples need to develop their flavour in storage. I know of one tree that has apples that taste of cotton wool off the tree but a few weeks storage and they are a really nice dessert apple.
Many thinks :)
Hmm...we have a problem Houston :( Cutting open some of the windfalls and the central core is brown and corky...something must have attacked them. Outer flesh clear...so if ripe I could cut out decent bits and freeze...BUT how can I tell its ripe. If I cut some up and cook with some sugar and it tastes ok, would that be a sign of ripeness? Don't want to get tummy aches if eating something immature???
Just been reading up on thi...some say ,ake pies...others say use for making pectin...others say will give tummy ache. I hate to see so much waste. I havent made chutneys etc before and we are due to go in caravan tomorrow :( Shall I get away with putting somewhere dry for a week...or should I bake...confused!!!
If you need to pull to get it off the tree, it isn't ripe.
Thanks Robert, theyre not ripe then...we had a fierce storm and a load have come off the tree...not sure if they are safe to cook?
You can use any good bits of these apples to make apple jelly with. Just cover with water, simmer until soft, strain off the juice.
You could then boil the juice up with mint, or other herbs for different flavours.
The add the same weight of sugar as you have of juice, stir to dissolve, bring to boil, reduce heat a little and cook for about a further 5 minutes and when it's ready, drips from a cold ladle will jellify easily.
Thanks Jennym. I have some old kilner jars that were my Dad's, so will try and get some new seals and give this a go :)
I often pick apples before they are ready as my tree is so big (and tall) I could never cope with all of them at once. Mine are a variety that don't ripen until October identified by Brogdale as Charles Ross, apparently commonly planted on older allotments. I certainly don't get tummyache from them!
They are peeled and sliced and lightly simmered before freezing, or made into chutneys, jellies, added to jams. My busy daughter brings me her windfalls, and they meet the same fate; never any question of tummy trouble. (I believe that to have been a warning given to stop boys going scrumping.]
(I believe that to have been a warning given to stop boys going scrumping.] ;D...yep ;) Mind though..anything (acidic) would give you tummy ache if eaten in large enough quantity.
I've eaten many time some immature apples..not raw..we often put some in tin foil and on barbeque..I've got apple tree next to our barbeque..so its easy to just 'thin out' few and drop on to cook..hot apple with cold ice cream..mmm.. ;D
As for pickers..I've got one and its brilliant..I pick cherries and plums too with it. My bramley is gigantic tree and although my picker is quite long it won't reach even near to top..and of course the biggest and best fruit is always up there.. ::) So I have to climb on my tree first to reach for those (one is never satisfied with the easy reach ones ::)) Pickers are good when you want apples for storage..they don't get bruised. Just don't be greedy and try to fit too many in one go in bag.
Apple sauce can be made from 'not quite' ready apples..you get more bite to the pieces..and the colour (with bramleys) will come more greenish yellow. If you make it from ripe fruit they cook into better puree and sometimes take pinkish tinge with finished sauce.
All the windfalls can be used..and just cut out any bruised pieces off.
I agree with you 100%, Goodlife. All your posts are practical and helpful, and based on your personal experience, and I read them carefully.
I haven't got a picker, but have been known to hack at the top branches with a hoe or rake. Those apples up there are just too large and beautiful to leave!
I have masses of apple sauce in my freezer for winter crumbles, steamed puddings, sauce to go with pork or mackerel, there are many meals that can be enlivened with apple sauce.
Hi all, just back from caravan :) Thanks so much for the excellent replies. I am going to get a picker and sort out some apples for freezing. Struggled to get new kilmer seals locally, so going to have a look online :)