Bite into Fall Without Any Waste
McIntosh, Cortland, Spartan, Honeycrisp… A beautiful variety grows in our orchards! Whether you pick them straight from the tree or stock up at your local IGA, there’s no wrong way to enjoy these crisp and delicious local apples. Since they’re so abundant, it’s hard to resist bringing home a full bag, so here are a few tips to make sure none go to waste!
Canning Apples
Apples have a naturally high acidity, making them perfect candidates for canning. Beyond the classic applesauce—always a great staple to jar—why not try a homemade apple chutney to pair with a savory meal? Recipe here:
https://www.iga.net/en/inspiring_recipes/recipes/apple_chutney
Dehydrating Apples
If you’d like to preserve apples long-term but want something different from canning, dehydration is a fantastic option! Super easy to do in the oven—just slice the apples thinly (a mandolin works great), then bake at 200°F for about 2 hours, depending on slice thickness, until they’ve lost all their moisture. A healthy, tasty snack you can enjoy all year long!
Apples the Zero-Waste Way
Most apple-based recipes call for peeling them. Our first instinct is to compost the peels, but did you know you can turn them into chips? Just coat them with a little maple syrup—add cinnamon if you like—and bake at 250°F on a parchment-lined baking sheet. Cooking time may vary, but aim for about 2 hours, checking every 30 minutes.
Still looking to avoid waste? You can make a lovely infusion with apple peels and cores, perfect for cocktails, mocktails, or simply enjoyed on its own. Recipe here:
https://www.iga.net/en/inspiring_recipes/recipes/apple_peel_and_core_infusion
Apples… and More Apples…
It’s wonderful to enjoy the abundance of local apples—and really, why wouldn’t we? But after baking pies, crumbles, applesauce, and dehydrated snacks, you might still have plenty left! Are you a fan of the apple-and-cheddar combo? A savory mix (caramelized onions, dried herbs, toasted nuts) can be used to stuff chicken, pork, portobello mushrooms, or even squash. A sweet mix (maple syrup, cinnamon, nutmeg) works wonders in crêpes, puff pastry, or cinnamon rolls.
A Food Fight article presented by Jour de la Terre
