Looking for Apple Facts in 2023? Scroll down this page and follow the links.
And if you bring home some fruit or vegetables and want to can, freeze, make
jam, salsa or pickles, see this
page for simple, reliable, illustrated canning, freezing or preserving
directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time
finding canning lids, I've used these, and they're a great price & ship in 2 days.
If you have questions or feedback, please let me know! There
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are eaten fresh, cooked, canned, frozen and made into many tasty
and healthy dishes. Apples are fat-free, low sodium, and cholesterol-free. A bushel
weighs between 42 and 48 lbs. A medium apple
has about 80 calories. Apples originated in the Middle East (in an area between
the Caspin and the Black Sea) more than 4000 years ago! They were the favorite
fruit of ancient Greeks and Romans. Apples arrived in England at around the time
of the Norman conquest (in 1066) and English settlers brought them to America in
the 1600 and 1700's. Only the crabapple is native to North America. Johnny Appleseed did really exist; his name was John
Chapman, and he was born on September 26,1774 near Leominster, Massachusetts.
more about Johnny Appleseed, see this page!)
More Apple Facts and Fun!
- A bushel of apples typically weighs between 42 and 48 lbs.
- Apples are grown commercially in 36 states.
- Apples are grown in all 50 states.
- Europeans eat about 46 pounds of apples annually.
- United States consumers ate an average of 45.2 pounds of fresh apples
and processed apple products. That's a lot of applesauce!
- 61 percent of United States apples are eaten as fresh fruit.
- 39 percent of apples are processed into apple products; 21 percent of
this is for juice and cider.
- The top apple producing states are Washington, New York, Michigan,
California, Pennsylvania and Virginia, which produced over 83 percent of the
nation's 2001-crop apple supply.
- Apples are a great source of the fiber pectin. One apple has five grams
- In 2001 there were 8,000 apple growers with orchards covering 430,200
acres. (don't know how many of those are PYO).
- The pilgrims planted the first United States apple trees in the
Massachusetts Bay Colony.
- Apple trees take four to five years to produce their first fruit, but
you normally buy 2 or 3 year plants at the nursery, so it's only 2 years
till they produce!
- Most apples are still picked by hand in the fall.
- Apple varieties range in size from a little larger than a cherry to as
large as a grapefruit.
- In Europe, France, Italy and Germany are the leading apple producing
- Apples are a member of the rose family.
- Apples harvested from an average tree can fill 20 bushel boxes that
weigh 42 pounds each.
- 25 percent of an apple's volume is air. That is why they float.
- It takes the energy from 50 leaves to produce one apple.
- Apples are the second most valuable fruit grown in the United States.
Oranges are first.
- In colonial time apples were called winter banana or melt-in-the-mouth.
- China is the leading producer of apples with over 1.2 billion bushels
grown in 2001. The U.S. is number 2 and then Turkey, Poland and Italy.
- Newton Pippin apples were the first apples exported from America in
1768, some were sent to Benjamin Franklin in London.
- One of George Washington's hobbies was pruning his apple trees.
- America's longest-lived apple tree was reportedly planted in 1647 by
Peter Stuyvesant in his Manhattan orchard and was still bearing fruit when a
derailed train struck it in 1866.
- A bushel of apples weights about 42 pounds (up to 48 lbs) and will yield
12 to 15 quarts of applesauce.
- It takes about 36 apples to create one gallon of apple cider.
- Finally, if you have an apple tree and want to know what variety it is, see this page.
It's all about the variety!
Of the apple, that is. There are
- 2500 varieties of apples are grown in the United States.
- 7500 varieties of apples are grown throughout the world.
- About 100 different varieties of apples are grown commercially in the
You really need to choose the type of apple that is
best suited for your purpose. Apples can be suited for eating fresh,
cooking, baking, applesauce, storing, etc. I have a fairly extensive
guide to apple varieties here!
The top ten apple varieties currently grown in the United
- Red Delicious
- Golden Delicious
- Granny Smith
- Cripps Pink
Apple nutrition facts
Nutrition and miscellaneous facts: One-half
cup of apples is only 42 calories. Apples contain no cholesterol or fat and
are also low in calories. T Apples are high in dietary fiber, Vitamin A and
niacin. They contain iron and other trace minerals and are a fair source of
Apples are ranked No. 1 in antioxidant activity compared with 40
other commercially available fruits and vegetables. That means a serving of
apples has more of the antioxidant power you need to fight aging, cancer and
Put this in your pipe! Indians in the Northwest Territory smoked wild
apples to preserve them for the winter. (Bet you didn't know that!)
Canning apples - fully illustrated, with step-by-step instructions
Recipes, illustrated with step by step instructions
- Apple pie recipe and directions and
illustrated! I can say, with, ahem, no bias at all, that this is the
best apple pie recipe in the world! (Alright, I did have an apple strudel in
Vienna once at that place listed in Fodors that was REALLY good, but that
wasn't a pie, was it? And since this was the recipe my grandmother used, it
must be great!)
- How to make applesauce for
a single meal (not canning it) with NO special equipment
Apple crunch - best of all! Moist, low sugar and using oats!
Apple crisp - ever-popular, low sugar and using oats!
Apple, blackberry, cherry, and/or peach cobbler
Apple-blackberry, crumble - a English favorite (or favourite)
Current Season (2023) Apple News
U.S. Apple Association's estimate of the size of the United States
apple crop between 240 and 270 million bushels.
See this page for much more
detailed information about the apple crop and apple production trends.
Apples-Average retail price per pound and per cup equivalent
Here is a list of major apple
in the U.S., Britain, Australia and other countries. If you
know of any more, please write me! Feedback
Canning Books, Supplies and Accessories
These are my favorite essential canning tools, books and supplies. I've been using many of these for over 50 years of canning! The ones below on this page
are just the sampling of. my preferred tools. but you can find much more detailed and extensive selections on the pages that are linked below.
for freezing, dried foods, and refrigerated foods - the FoodSaver line
KitchenAid mixer and attachments
for home canning
Strainers, pit removers, seed-skin-stem removers, jelly strainers, etc.
All types, makes and prices (from $19 to $350)
Cherry pitters reviews, prices and ordering
- easy and fast to dry your own fruits, veggies, sun-dried tomatoes, etc.
The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes Paperback
This is THE book on canning! My grandmother used this book when I
was a child.; It tells you in simple instructions how to can almost
anything; complete with recipes for jam, jellies, pickles, sauces, canning
vegetables, meats, etc.
If it can be canned, this book likely tells
you how! Click on the link below for more information and / or to buy (no
obligation to buy)The New Ball Blue Book of Canning and Preserving
Home Canning Kits
I have several canners, and my favorite is the stainless steel one at right. It is easy to clean and seems like it will last forever. Mine is 10 years
old and looks like new.
The black ones are 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, a plastic funnel, labels, bubble freer, It's much cheaper than buying the items separately.
It's only missing the bible of canning, the Ball Blue Book.
You will never need anything else except jars & lids (and the jars are reusable)!
The complete list of canners is on these pages:
Water bath canners
- Good for acidic foods, like applesauce, pickles, salsa, jams, jellies, most fruits
- needed for low and non-acidic foods, like canned vegetables (corn, green beans, etc), and meats
- Canners for glass top stoves
if you have a glass or ceramic stove
- Canners for induction stovetops
If you plan on canning non-acidic foods and low acid foods that are not pickled - this means: meats, seafood, soups, green beans corn, most vegetables, etc., then you ABSOLUTELY must use a Pressure Canner.
Of course, you can use a pressure canner as a water bath canner as well - just don't seal it up, so it does not pressurize. This means a Pressure Canner is a 2-in-1 device. With it, you can can almost ANYTHING.
There are also other supplies, accessories, tools and more canners, of different styles, makes and prices, click here!
Basic Canning Accessories
From left to right:
- Jar lifting tongs to pick up hot jars
- Lid lifter - to remove lids from the pot of boiling
water (sterilizing )
- Lids- disposable - you may only use them once
- Ring - holds the lids on the jar until after the jars cool - then you remove them, save them and reuse them
- Canning Jar funnel - to fill the jars