Cooking Apple Cultivar Suggestions

hoosierquilt USDA 10A Sunset 23 Vista CA(10b Sunset 23)May 9, 2012

I'm thinking about adding 2 apple trees to my collection. I have lots of good eating apples, but would like to add two good cooking apples to the mix. I am intrigued by Calville Blanc (Calville Blanc d'Hiver) and Belle de Boskoop, but their chill hour requirement might be a tad high for me (I'm probably not over 600 ch here). Not sure if these would cross pollinate each other, as they're about a month apart for ripening times, but they sound like they are very good apples for cooking and desserts. Any comments about these two varieties or any other suggestions for good cooking apples that might have some history behind them?

Patty S.

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Randy31513(Georgia 8b)

Your Anna is one of the best cooking apples. The green apples Mutsu, and of course Granny Smith if you want an apples to stay firm which I do. Jonagold to me is one of the best. In my zone 8b I have a dwarf Jonagold setting a good amount of apples for the first time on 650 chill hours so I can't confirm the quality yet.

There are people up north that believe a good cooking apple should turn to mush so you might want to specify what you call a good cooking apple.

Have you tried canning apple pie filling? Handy to have around.

    Bookmark   May 9, 2012 at 5:35PM
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hoosierquilt USDA 10A Sunset 23 Vista CA(10b Sunset 23)

Thanks, Randy. I have used my Annas in pies before, and they're pretty good. No, don't want my apple to turn to mush, no so much thinking about apple sauce but more for desserts I guess. And yes, that's exactly what I want to do, can some apple pie filling for desserts. We have a very nice farm & garden supply store here as well as a garden center that carry a full array of canning supplies, so that's pretty cool. Not something I expected to see in S. Calif. beach area, lol!!

Patty S.

    Bookmark   May 9, 2012 at 6:27PM
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Randy31513(Georgia 8b)

Patty, the one item you need to track down is clearjel. Even though canning is big around here I still have to mail order it. The canned apple, and I hope cherry pie filling is great to have around. I am using a quart tonight with an unexpected house guest coming an apple crisp will be perfect.

Golden Delicious is another baking great apple for pies and such.

Belle de Boskoop sure sounds good doesn't it?

Randy

    Bookmark   May 9, 2012 at 7:01PM
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hoosierquilt USDA 10A Sunset 23 Vista CA(10b Sunset 23)

Cleargel, okay. I'll get it ordered off of Amazon.com, then. Good to know. Excited about canning, again. I used to can with my mom way back. And yes, the Belle de Boskoop as well as the Calville Blanc sounds great. I have 17 varieties of pears, most are heirloom, so it's kind of fun to have a little piece of history on my property :-)

Patty S.

    Bookmark   May 9, 2012 at 8:11PM
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Randy31513(Georgia 8b)

Patty, I wonder if we choose a ripe Anna in a different way?

I like them like the Anna apple I have pictured at the top of my blog. A nice pink blush with still a green background. In the classic sense I guess they are not ripe yet when I pick them. My Granddaughter loves them that way too.

Randy

    Bookmark   May 9, 2012 at 9:03PM
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hoosierquilt USDA 10A Sunset 23 Vista CA(10b Sunset 23)

Well, I think I probably pick mine a bit riper, only because I like all my fruit on the sweeter side. Not a fan of tart apples much. Now, my hubby likes them nice and tart, but her grew up back east (MA), and I think he's used to eating much more tart apples than little old Calif. me :-) And, what is your blog? Don't see a link to it.

Patty S.

    Bookmark   May 9, 2012 at 9:11PM
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Randy31513(Georgia 8b)

Dummy me. Here is my blog.

Here is a link that might be useful: Georgia Home Orchard

    Bookmark   May 10, 2012 at 12:12PM
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lucky_p

Seems like I recall Jill Vorbeck at Applesource raving about MonArk as a good cooking apple. Never have tried that, as we alway eat them all fresh. Unusual quality for an early season(ripe mid-July here) variety.

    Bookmark   May 10, 2012 at 2:19PM
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