Storing apples, harvesting sunflower seeds
You can enjoy apples from January to June – with the right conditions. Some apple cultivars can be stored for longer periods than others. Some cultivars will stay in firm, crisp condition for about six to eight months with good storage conditions.
The approximate length of time cultivars will keep well under refrigerated conditions are as follows:
• Wealthy: 60 days
• Paulared: 90 days
• Gala: 120 days
• Jonathan: 120 days
• Grimes Golden: 120 days
• Golden Delicious: 150 days
• Empire:150 days
• Delicious: 160 days
• Braeburn: 180 days
• Idared: 200 days
• Rome Beauty: 220 days
• Winesap: 220 days
• Fuji: 240 days
• Granny Smith: 240 days
• Arkansas Black: 240 days
The condition of the apples and how they are stored will strongly influence the storage period.
Some guidelines to help assure good quality and maximum storage life of apples include:
• Store only the best quality.
• Pick as they are first maturing.
• Avoid skin breaks, disease or insect damage, and bruises on individual fruit.
• Store in a plastic bag to help retain moisture in the apples. The bag should have a few small holes for air exchange. The bags of apples may be stored in boxes to prevent bruising if they must be stacked or moved from time to time.
• Refrigerate at about 35 degrees Fahrenheit. An extra refrigerator works well.
• Sort about every 30 to 40 days to remove fruit that may be beginning to rot.
Harvesting and roasting sunflower seeds
Sunflowers are usually ready to be harvested beginning in mid-September and into October. Seed heads can ripen on the plant, but they will need protection from birds. Try covering the heads with a paper sack or cheesecloth once the petals start turning brown. Use a twist tie or rubber band to secure the covering. This will not only help keep birds out but will prevent ripened seeds from dropping out of the head.
Check for maturity by looking for the following signs:
• Florets in the brown center of the flower disk should be shriveled.
• Heads should have turned down.
• The backside of the head should be lemon yellow.
The ultimate check, of course, is to pull a few seeds to see if they have turned black with white stripes, the typical color. Empty shells usually indicate a lack of pollination earlier in the year. If heads are to remain uncovered, harvest when a few seeds start turning black and white. The flavor will not be good as when seeds are allowed to ripen on the plants, but fewer seeds will be lost.
Cut the heads and place in a paper sack. Some people prefer to cut the heads with about a foot of stem attached and hang them upside down in a dry, well-ventilated area. A paper bag or cheesecloth can be placed over the heads to prevent seeds from dropping as they dry. Seeds can be easily removed from dry heads by rubbing gently.
Raw, mature seeds may be prepared at home by covering unshelled seeds with salted water (2 quarts of water to 1/4 to 2 cups salt). Bring to a boil and simmer two hours, or soak in the salt solution overnight. Drain and dry on absorbent paper.
Put sunflower seeds in a shallow pan in a 300-degree Fahrenheit oven for 30 to 40 minutes or until golden brown, stirring occasionally. Take seeds out of the oven and add 1 teaspoon of melted butter or margarine, or cooking oil per 1 cup of seeds if they are to be eaten immediately. Stir to coat. Put on an absorbent towel. Salt to taste.