Are you trying to choose the right variety of apple for your needs? There are many to choose from. There are heirloom varieties that have been around for hundreds of years and apple growers are constantly creating new varieties to meet consumer tastes and 2024 is no exception. Scroll down this page for a table of dozens of apple varieties includingphotos and their characteristics and best uses. This page has tips about harvesting and storing apples . And if you bring home some apples and want to make applesauce , apple butter , apple juice , apple pie , apple cobbler , apple crisp , even apple cider , just click the links for each to follow directions and recipes or see this page see this page for a master list of simple, reliable, illustrated canning, freezing or preserving directions . There are plenty of other related resources, such as this list of local regional and apple festivals - click on the resources dropdown above.
If you have questions or feedback, please let me know !
Notes for May 2024: Spring is here! Strawberry season is here. It started in February in Florida, Texas, southern California and a few other areas of the Deep South; then March along the Gulf coast, April in the Deep South and west coast, May through much of the country, and June in northern areas. Blueberries are next, about a month later. Of course, cool weather crops, like Rhubarb, asparagus and greens should be available almost everywhere. Check your area's crop calendar (see this page) and call your local farms for seasonal updates.
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We also have home canning, preserving, drying and freezing directions . You can access recipes and other resources from the drop down menus at the top of the page or the site search. If you have any questions or suggestions, feel free to write me! It is easy to make your own ice cream, even gelato, or low fat or low sugar ice cream - see this page .
NEW!
Start your own tomato, pepper, squash and other vegetable plants from seed
- It's easy and
costs about
50 cents per plant
.
Also see our Master list of tomato varieties,
with descriptions, details and links to ordering the seedss
.
Also note, there are many copycat website listing U-pick farms now. They have all copied their information from here and usually do not ever update. Since 2002, I've been updating the information every day but Christmas; so if you see anything wrong or outdated, please write me!
Apples are ripening a bit early this year. There have been few late frosts in the main apple growing regions, rain and temperatures have been good, so the year is shaping up well for a good apple crop . It's too early for prices, but I expect most areas to see $18 to $30 a bushel, depending on variety! Scroll down the page to see the chart, or click here for a PDF print version . And for an explanation of why apple slices turn brown and how to stop it , see this page! To see how to properly store apples for the winter, see this page !
Varieties which are exceptional for a trait are noted in the chart below (Best, very good, etc.). Varieties which are at least good and well-suited have an "X" in a column. A blank box simply means that they are average for the quality. Ultimately, it is personal preference and cultural traditions. that often determines which varieties of apples are used for which purpose. That said, sweeter and softer apples make the best applesauce (like Gala), harder, drier apples are often used for baking and storing (like Rome and Arkansas Black), and tarter, more crisp and juicier apples are often eaten fresh (like Honeycrisp).
The U.S. Apple Organization tells us the most popular (by sales) fresh apple varieties are, in order:
Honeycrisp and Pink Lady continue to move up the chart, and Red Delicious is moving down. More heirloom varieties are being grown as sp[ecialty crops, and of course, every year sees some new varieties, most notably, those that resist browning when cut, like Ginger Gold and SnowSweet.
If you would like to print a clean PDF version of this table, click here .
( Sorted alphabetically on variety name; see this page for a sort by typical ripening date )
Blank means OK or average. Note: all apples should be stored in the fridge; those noted below as needing refrigeration are exceptionally quick to spoil in not refrigerated.
Name |
Typical Ripening Date |
Eating fresh |
Cooking |
Notes and Storage Tips |
||||
---|---|---|---|---|---|---|---|---|
Akane |
August |
X |
||||||
Ambrosia |
mid to lateSeptember |
X |
X |
good |
X |
X |
X |
Should Refrigerate. Does not brown when sliced ( see this page for more info ) |
Arkansas Black |
mid to late |
Baking |
too hard |
Great keeper |
||||
Ashmead Kernal |
late September into October | X |
X |
|||||
Autumn crisp
|
October | X |
X |
good |
X |
X |
X |
Cross of Golden Delicious and Monroe. Flesh resists browning |
Baldwin |
late mid-season | X |
X |
X |
||||
Bevan's Favorite |
early July | X | ||||||
Black Twig |
mid to late |
X |
X |
X |
X |
X |
X |
|
Blondee
|
October | X |
X |
Very |
X |
X |
X |
Yellow skin with slight russeting at the stem and scattered tan-colored pores. It has a unique sweet-tart flavor, with a crisp & juicy white flesh. Excellent for eating fresh and for cooking in your favorite recipe |
Blushing Golden |
early to |
X |
X |
X |
X |
X |
||
Braeburn |
early to |
X |
X |
X |
X |
Good all-purpose apple |
||
Cameo |
early to |
Very |
X |
Very |
X |
X |
Excellent flavor, Does not brown when sliced ( see this page for more info ) |
|
CandyCrisp
|
Early October (South), November (North) | X |
X |
good |
X |
X |
X |
|
Cortland |
mid to late |
X |
X |
X |
X |
X |
Does not brown when sliced ( see this page for more info ) |
|
Cosmic Crisp
|
mid to late September |
X |
X |
Excellent |
X |
X |
X |
Cosmic Crisp is a cross between Honeycrisp and Enterprise apples, Storage is very good, High in both sugar and acidity, making it as good overall or better than Red Delicious, Gala and Fuji |
Cox's Orange Pippin |
early season (August) |
X |
X |
good |
||||
Crimson Crisp |
mid to Late Season (September) | |||||||
Crispin (aka, /Mutsu) |
Mid - late season | Very |
X |
good, but watery |
X |
BEST |
X |
|
Davey
|
mid to Late Season (September) | X | good, but watery |
X | X | X | This is a McIntosh-type apple, sweet-tart, very juicy and crunchy. It is a better keeper than the McIntosh. | |
Detroit Red
|
early , August into September | X | X | Heirloom brought from France by settlers in the Detroit area, but then later planted by Thomas Jefferson, using grafted trees of Detroit Red in the nursery at Monticello in 1805. | ||||
Earligold |
August |
X |
X |
X |
X |
Must Refrigerate |
||
Empire |
mid-August through September | X |
X |
X |
X |
A McIntosh type apple with a long shelf life. Aromatic and crisp with creamy white juicy flesh, sweet and tart. Does not brown when sliced ( see this page for more info ) |
||
Enterprise |
early to |
X |
X |
|||||
Evercrisp
|
Mid October through November | Very |
X |
Very |
X |
BEST |
X |
Excellent storage due to it's parents (Fuji and Honeycrisp) |
Fuji |
mid to late |
Very |
X |
BEST |
X |
X |
Excellent all purpose apple, with sweet aromatic flavor, Great keeper; stores well in garage or basement |
|
Gala |
mid August to |
Very |
X |
BEST |
X |
X |
X |
Very sweet, excellent flavor, Must refrigerate; even then only keeps for a few weeks. Does not brown when sliced ( see this page for more info ) |
Ginger Gold |
August |
Very |
X |
Very |
X |
X |
Does not brown when sliced ( see this page for more info ) |
|
Golden Delicious |
mid to late |
X |
X |
Very |
X |
X |
X |
Very sweet, mild flavor, Should Refrigerate |
Goldrush |
mid to late |
X |
X |
Very |
X |
X |
X |
Tart, strong aroma flavor, should Refrigerate. Does not brown when sliced ( see this page for more info ) |
Granny Smith |
mid to late |
X |
X |
X |
Very tart almost sour apple |
|||
Gravenstein
|
August | X |
X |
Very |
X |
X |
X |
Should Refrigerate |
Grimes
Golden
|
August | X | X | X | ||||
Hokuto |
late mid-season (late September) | Very |
X |
BEST |
X |
X |
Excellent all purpose apple, with sweet aromatic flavor, good keeper; |
|
Honeycrisp |
September |
Very |
X |
good, but watery |
X |
BEST |
X |
Sweet, crisp apple. Storage is good, not great |
Idared
|
October | X |
X |
X |
||||
Jazz |
early to |
X |
X |
Very |
X |
X |
X |
Newer variety, sweet, juicy |
Jersey Mac |
August |
X |
X |
OK |
||||
Jonagold |
mid to late |
X |
Very |
X |
OK storage, great all purpose apple. |
|||
Jonalicious |
mid to late |
X |
X |
Very |
X |
X |
X |
Must Refrigerate, very sweet. |
Jonamac
|
mid to late |
X |
Very |
X |
OK | |||
Jonathan |
mid to late |
X |
X |
Very |
X |
X |
X |
OK |
Jubilee |
mid September |
X |
X |
X |
X |
Stores well - it is an earlier version of Fuji |
||
Keepsake |
Late September to |
X |
X |
X |
||||
Liberty |
mid to late |
X |
X |
|||||
Lodi |
Mid July |
X |
GOOD |
Must Refrigerate |
||||
Macoun |
mid to late |
X |
X |
|||||
McIntosh |
September |
X |
good |
X |
X |
|||
Melrose |
early to |
X |
X |
Very |
X |
X |
X |
|
Mollies Delicious |
|
X |
Must Refrigerate |
|||||
Mutsu, also called Crispin |
Late September to |
X |
X |
Very |
X |
X |
||
Northern Spy |
Late September to |
X |
X |
Very good for storing |
||||
Opal |
mid to late |
X |
X |
X |
Does not brown when sliced ( see
this page for more info
) |
|||
Ozark Gold
|
Early August | X | ||||||
PaulaRed |
mid August to |
X |
X |
X |
X |
X |
||
Pink Lady |
mid to late |
X |
X |
good |
X |
X |
X |
|
Pink Pearl
|
Mid- August | X | X | good | Tart but sweet. Firm. | |||
Pristine
|
early July | X |
X |
good |
Very sweet, juicy, does not store well, bruises easily (like Gala) | |||
Red Delicious |
mid to late |
X |
good |
X |
||||
Redfree
|
Late-July | X |
X |
Firm flesh and can be held in storage up to 2 months without loss of quality or firmness. | ||||
Rome |
early to |
X |
X |
|||||
RubyFrost |
Late season, ripens later in the fall | X |
||||||
Sansa |
X |
Not a great keeper | ||||||
September Wonder
|
mid-September | X | X | X | Sweet older variety, dates back to Washington State, 1902 | |||
Shizuka |
Late September to |
X |
X |
X |
X |
X |
X |
Does not brown when sliced ( see this page for more info ) |
Snowsweet
|
Late September, 2 weeks after HoneyCrisp | X |
X |
X |
X |
X |
Good storer. Does not brown when sliced ( see this page for more info ) |
|
Stayman |
Early September |
X |
||||||
Stayman Winesap |
mid to late |
X |
X |
good |
X |
|||
Strawberry
|
Early September | X |
X |
X |
X |
X |
X |
OK for storage. Also called the Chenango Strawberry apple |
Summer banana
|
mid-August | X |
X |
heirloom, when fully ripe has the faint smell of bananas | ||||
Suncrisp |
mid to late |
X |
X |
X |
X |
X |
||
Sundance |
early to |
X |
X |
X |
X |
|||
SweeTango |
mid August to |
X |
X |
X |
X |
|||
Ultra Gold |
mid to late |
X |
X |
X |
X |
X |
X |
|
Virginia Gold
|
Late-September | X |
X |
Also good for apple cider | ||||
Vista Belle
|
July | X | X | X | X | X | X | Crisp, tart and remarkably rich-flavored apple, does NOT store well |
Wild Crisp
|
October | Very |
X |
good, but watery |
X |
BEST |
X |
Cross between Honeycrisp and Cripps Pink (AKA Pink Lady)Juicy, sweet, crisp, great for fresh eating or all-purpose, applesauce or in a fruit salad |
William's Pride
|
Early-July | X |
X |
|||||
Winesap |
late-season | X |
All-purpose apple | |||||
Yates |
mid to late |
X |
X |
X |
X |
Stores very well |
||
York |
X |
X |
||||||
Zestar
|
mid-July to mid-August | X |
X |
X |
X |
X |
X |
Should Refrigerate |
Of course, each region of the country and each season varies. Variations in rainfall and temperature greatly affect the usual ripening date. So call ahead!
These links take you to photos on GardenAction.co.uk
University of Illinois Apple page
Apple photos and brief descriptions
Credits:
photos:Jonamac, Macoun, PaulaRed: Courtesy of New York Apple Association, © New York Apple Association
And if you are looking for shipping containers for apples and other fruit, see this page.
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.
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
Canning and Preserving for Dummies by Karen Ward
This is another popular canning book. Click here for more information, reviews, prices for Canning and Preserving For Dummies
Of course, you do not need to buy ANY canning book as I have about 500 canning, freezing, dehydrating and more recipes all online for free, just see Easy Home Canning Directions .
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:
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
!
From left to right:
These are very useful for making sauces like applesauce, tomato sauce, spaghetti sauce, jellies, etc. Below are my favorites. The complete list is on these pages:
This is The next step up from the Foley food mill. First, it's far more ergonomic, and its handle is easier to use. Next, it works in continuous mode rather than batch mode. So you can do much larger volumes easily. Finally, It has an optional motor, so you can. remove the manual labor. It also offers many different size strainers to use for different types of berries, vegetables and fruit.
See the seller's website for more information, features, pricing and user reviews!
If you're going to do large volumes of fruit or vegetables , or do it year after year, then. you really should think about getting a higher end kitchen. utility device. Kitchen aids are the cream of the crop. Once you buy one of these, you keep at the rest of your life and it gets handed down to the next generation. . My sister is using one she inherited from my mother 25 years ago, who got it in the 1940s as a wedding gift. So, although the initial cost is high, they literally last for many lifetime. So the cost on an annual basis is pretty trivial, especially when you consider the cost of therapy and treatment for. the repetitive strain injuries you will get from manual cranking day after day. Add to that of course the cost of therapy for the emotional injuries you'll get from going insane, standing there hand cranking something for hours.
KitchenAid's with a sieve/grinder (with the attachments, costs about $400, but it lasts a lifetime and is fast and easy to use - I can make 100 quart jars of applesauce per day with one of these).
Don't spend money on books. that you don't need to. Almost everything you can find in some book sold online or in a store is on my website here for free. Start with the Easy Home Canning Directions below. That is a master list of canning directions which are all based upon the Ball Bblue book, the National Center for Home Food Preservation and other reputable lab tested recipes. Almost every recipe I present in addition to being lab tested com. is in a step by step format with photos for each step and complete. explanations. that tell you how to do it, where to get the supplies and pretty much everything you need to know. In addition, there almost always in a PDF format so you can print them out and use them while you cook.
[ Easy Home Canning Directions ]
[ FAQs - Answers to common questions and problems ]
[ Recommended books about home canning, jam making, drying and preserving! ]
Water bath canner with a jar rack
Pressure canners for gas, electric and induction stoves: Presto 23Qt or T-fal 22Qt
Canning scoop (this one is PERFECT)
Get the
most recent version of
the Ball Blue Book
Get the
most recent version of
the Ball Blue Book of Home Canning
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