Tag Archives: yellow transparent

Apples to Sauce

Of course I have to follow up yesterday’s post with applesauce!  Applesauce is easy to make and there is no comparison to ‘store-bought’!

I use the yellow transparents, since I happen to have a couple hundred pounds of ’em.

I don’t peel my apples, but you can.  I find no need of it and the extra fiber and vitamin content makes a hearty applesauce.

Add just enough water to a stockpot to keep the apples from burning until the heat breaks them down.  I like to add a bit of lemon juice too, but this is optional.

Cut up the apples and load ’em into the stockpot.  Transparents break down easily, so no need to cut teeny tiny bits.  Fill that pot full, since the cooking process will reduce the amount.

Simmer until tender.  Again, if you are using transparents, this doesn’t take long.

Add sweetener to taste.  This can be white sugar, honey, or brown sugar.  I use brown sugar, but I have used honey.  Honey gives a wonderful distinct taste.

You can also add spices to taste.  One of my favorite combinations is nutmeg and vanilla extract.  Cinnamon is also a great choice.

And you’re done!  At this point, if you have a couple hundred pounds of apples that you are turning into applesauce (remember from yesterday’s post…yellow transparents are biennial), you can put your sauce in canning jars and process for 25 minutes.  I make enough applesauce to last Hubby and I for two years (hopefully).

You can also put your applesauce through a blender, or food mill, if you prefer a smoother sauce (especially if you want to break up those peels).  We like it chunky and we like it smooth.  We just like applesauce!

Malus domestica – Transparent Apple

A seed hidden in the heart of an apple is an orchard invisible. ~Welsh Proverb

Included in my small fruit orchard is a wonderful old apple tree that has become my favorite. She is known as Malus domestica – Transparent Apple (also called the Yellow Transparent, June Apple Tree, Russian Transparent and White Transparent), and she is 50 plus years old (maybe that’s why I feel such an attraction). Her gnarly, twisted limbs only add to her beauty and are yet strong enough to hold a black bear in search of a snack.

She dazzles me in early spring with her abundant and glorious blushing white display of blossoms. In fact, she is so early, that she can pollinate all other early blooming and mid-season blooming apple varieties. Did you know that no matter the variety, all apple tree blossoms consist of five petals and each blossom can produce one apple (assuming pollination)?

She produces her fruit biennially, but she is ever so vigorous in her bearing years. Her fruit ripens early, July to August, depending upon the seasonal climate. This year, her fruit ripened later than usual…the cooler spring set her back a bit. Nevertheless, she bore an abundant crop!

The skin of the apple is thin and changes color from pale green to yellow-green to yellow-white as it ripens, giving the appearance of transparency. The flesh is white. Picking the apple while it is still green (before maturity) will yield a more tart flavor. The apple ripens quickly and bruises easily, so don’t try to store it. The fruit is soft, juicy and tart; perfect for applesauce.

The Yellow Transparent apple was originally imported from Russia by the US Department of Agriculture in 1870. How fitting that my Hubby and I should settle on this property, where the apple tree and my husband are both American born, yet share a Russian heritage.

The Yellow Transparent is an old variety that has become a home orchardist’s favorite. You aren’t likely to find this apple at your super grocery mart, but you may get lucky and find it at your local farmer’s market. If you find it, take it home and make applesauce. You won’t regret it.