kitchen metrics

VOLUME

Use metric measures for metric recipes. Measures are marked

in millilitres ( mL) and are available in the following sizes:

1000 mL
500 mL
250 mL

250 mL
125mL P)
50 mL I!

Q

MASS

1 kg (1000 g) is slightly more than 2 pounds

30 g is about 1 ounce

LENGTH

1 cm (10 mm) is slightly less than 1 2 inch

5 cm is about 2 inches

TEMPERATURE

Most commonly used oven temperatures

°C replaces °F
100 200

150 300

160 325

180 350

'C replaces °F

190
200
220
230

375
400
425
450

Refrigerator temperature: 4CC replaces 40°F
Freezer temperature: — 1 8°C replaces 0°F

PRESSURE

Pressure for pressure cookers and canners is measured in

kilopascals (kPa) instead of pounds per square inch (PSI).

kPa replaces PSI

35 5

70 10

100 15

apples year round

M JL mS Publication 1655 1979

I*

Agriculture
Canada

Food Advisory Division

APPLE PIE

Pastry for 2-crust, 9-inch
pie
6 cups sliced, peeled apples
(about 2 pounds)

V2 cup sugar

% teaspoon cinnamon

(optional)
1 tablespoon butter

Line pie plate with half the pastry. Mix apples, sugar and
cinnamon. Turn into pie shell, dot with butter and cover with
remaining half of pastry. Seal edges and cut steam vents. Bake
10 minutes at 450°F. Reduce temperature to 350°F and continue
baking until pastry is browned and apples are tender (30 to 40
minutes). 6 servings.

USING SOLID PACK APPLES -- Make as Apple Pie but
use one 28-ounce can solid pack apples in place of fresh apples.

FOR TART OR SWEET APPLES -- Increase sugar to %
cup with very tart apples; sprinkle 1 tablespoon lemon juice over
very sweet apples.

GOOD COMBINATIONS - Substitute cranberries, raisins,
currants or mincemeat for part of the apples.

CHEESE PASTRY - Use cheese crust for a change; add
V2 cup grated Cheddar cheese to dry pastry mixture.

APPLE DUMPLINGS

Pastry for 2-crust, 9-inch

pie
6 medium apples, peeled

and cored
2 tablespoons butter

V2 cup brown sugar
Ye teaspoon cinnamon
Vb teaspoon salt
cup raisins

V2

Roll out pastry in a rectangle Ye inch thick and cut in 6 squares.
Set one apple on each square and fill cavity with mixture of
butter, sugar, cinnamon, salt and raisins. Draw up the four
corners of pastry and seal edges we!!. Bake at 425°F until pastry
is lightly browned and apples are tender (25 to 40 minutes,
depending on variety and size of apples). If desired, serve with
cream or brown sugar sauce. 6 dumplings.

apple metrics

1 large apple yields about 250 mL diced or sliced
250 mL dried apples weigh about 100 g

1 medium apple weighs about 150 g

6 large apples weigh about 1 kg
500 g apples yield about 1 L diced or sliced

1 can (540 mL)* pie filler is sufficient for one 1 L (23 cm) pie

'Metric equivalents are now stated on cans.

BAKED APPLES

DEEP-DISH APPLE PIE

1 .5 L sliced, peeled apples 3 mL cinnamon

(about 750 g) 5 mL lemon juice

125 mL sugar 15 mL butter
30 mL cornstarch Pastry for 1 -crust,

1 mLsalt 1 L (23 cm) pie

Combine apples and dry ingredients. Turn into 1 L (23 cm) pie
plate or 2 L cake pan (20 cm square). Sprinkle with lemon juice
and dot with butter. Cover with pastry and seal edges to inside

1 mL cinnamon
100 mL water

6 medium apples
25 mL butter
125 mL brown sugar

Core apples. Make a cut about 1 cm deep around each apple
near the top to prevent skin splitting during baking; place apples
in baking pan. Cream butter, sugar and cinnamon and fill centers
of apples. Add water to pan. Bake uncovered at 190°C until
tender (25 to 50 min — Mcintosh and similar firm varieties bake
in 25 to 30 min; Northern Spy and other firmer varieties may take
up to 50 min). 6 servings.

TO BAKE APPLES IN A MICROWAVE OVEN -Use
individual glass custard cups. Add 15 mL water to each custard
cup. Microwave on High until tender*:

1 apple 3- 6 min

2 apples 4-10 min
6 apples 6-20 min

*Baking time depends on variety and size of apples. St. Lawrence and Lobo
require the shortest time to bake. Mcintosh and Northern Spy require

ot dish. Cut steam vents. Bake at z^lTL until apples are tender
(30 to 35 min). 6 servings.

USING APPLE PIE FILLER -- Make as Deep-Dish Apple
Pie but use one can (540 ml_) apple pie filler in place of fresh
apples.

USING DRIED APPLES -- Rehydrate 750 ml_ dried apples
with 1.5 L boiling water. Let stand 1 h. Drain; reserve 150 mL
liquid. Combine dry ingredients with apples. Turn into pie plate.
Pour reserved liquid over apples. Continue as for fresh apples.

PASTRY

500 mL sifted all-purpose
flour OR 550 mL sifted
pastry flour
5 mL salt

200 mL shortening, well
chilled
60 to 80 mL ice water

Sift flour and salt together. Cut in half the shortening until
mixture resembles coarse crumbs. Cut in remaining shortening
until pieces are about the size of small peas. Sprinkle with water
and toss lightly. Form in ball and chill about 30 min. Roll pastry
to fit pan. Makes enough pastry for a 1-crust, 1 L (23 cm) pie.

APPLE CRISP

1 .5 L sliced, peeled apples 125 mL rolled oats

(about 750 g) 175 mL brown sugar

125 mL all-purpose flour 125 mL butter

Arrange apples in a greased 2 L cake pan (20 cm square).
Combine flour, oats and sugar. Cut in butter until mixture
resembles coarse bread crumbs. Sprinkle topping over apples.
Bake at 190°C until apples are tender and topping is lightly
browned (about 35 min). 6 servings.

USING SOLID PACK APPLES - - Make as Apple Crisp but
use one can (796 mL) solid pack apples in place of fresh apples.

USING APPLE PIE FILLER - Make as Apple Crisp but use
one can (540 mL) apple pie filler in place of fresh apples and
reduce brown sugar to 50 mL.

USING DRIED APPLES -- Rehydrate 750 mL dried apples
with 1.5 L boiling water. Let stand 1 h at room temperature and
then overnight in refrigerator. Make as Apple Crisp but use
rehydrated apples in place of fresh apples. Cover and bake 35
min at 190°C, uncover and bake 25 min more.

slightly longer times, and Spartan, Red Rome Beauty and Newtown require
the longest times to bake.

VARIATIONS — Try the following combinations:

Add raisins, currants, candied ginger, cut peel or chopped nuts

to sugar mixture.

Use mincemeat, cranberry sauce or jam in place of sugar

mixture.

Top each apple with a marshmallow or a spoonful of meringue,
10 min before baking is completed.

APPLE BUTTER

4 L sliced, unpeeled
apples (about 2 kg)

500 mL apple juice
Sugar

5 mL cinnamon

1 mL cloves
1 mL nutmeg
1 mL allspice
Food coloring (optional)

Cook apples and juice uncovered until apples are soft. Press
through sieve. To each 250 mL pulp add 125 mL sugar (if apples
are very sweet, reduce sugar to 75 mL for each 250 mL pulp).
Add spices. Stir and cook until thick (30 to 60 min depending
on variety of apples used). Add a few drops red or yellow food
coloring. Ladle into hot sterilized jars and seal with paraffin.
Makes about seven 175 mL jelly jars.

USING DRIED APPLES -- Rehydrate 2.2 L dried apples
with 4.5 L boiling water. Let stand 1 h. Drain; reserve 2 L liquid.
Cook apples, juice and reserved liquid uncovered until apples are
soft. Continue as for fresh apples.

UBRARY - BIBLIOTHEQUE

-AGRICULTURE CANADA

©TTAWA. ONTARIO.

K1A 0C5

Copies of this publication may be obtained from
INFORMATION SERVICES
AGRICULTURE CANADA
OTTAWA
K1A 0C7

©MINISTER OF SUPPLY AND SERVICES CANADA 1979
40M-1:79

Cat. No. A73-1 655/1 978
ISBN 0-662-01963-6

a pies year round

or all-round eating pleasure, Canadians choose apples. Apples

ake good eating. They combine with just about any food you

name. Served raw or cooked, hot or cold, they add their

unique flavor to any meal. They are available in many forms —

fresh, canned or dried, and as pie filler, solid pack, sauce or juice.

Whether for their sweetness or tartness, apples can be used in

many delicious recipes.

BUYING

Buy fresh apples all year and use them often for nutritious,
low-calorie snacks or in your favorite recipes. Appearance, color,
maturity, size, shape and quality are the determining factors for
Canada Extra Fancy, Canada Fancy and Canada Commercial
grades. Grading ensures that the apples have met federal
government standards. The minimum diameter is 2 % inches, or
2 inches if the apples have Extra Fancy coloring.

STORING

Store baskets or bushels of ripe apples in a dark, well-ventilated,
cool room (0°-4°C or 32°-40°F). Store perforated plastic bags of
apples in the crisper of the refrigerator to prevent decay, to slow
down ripening and to help maintain quality, juiciness and
crispness.

Freeze firm apple varieties that do not brown readily, such as
Cortland, Northern Spy, Ida Red and Red Rome Beauty, for pies
and puddings. Choose firm, mature apples; wash, peel, core and
slice. To prevent discoloration, add 400 mg ascorbic acid in
tablet form or Ye teaspoon in powdered or crystalline form
dissolved in 2 tablespoons cold water to each 2 cups prepared
apples. To sweeten, add 2 tablespoons sugar for each 2 cups
prepared apples. Mix lightly to coat pieces.

It is not necessary to thaw frozen apples completely to be
used in pies, baked puddings or cakes. For pies and puddings,
thaw fruit only enough to separate pieces and then proceed as
with fresh fruit.

Applesauce prepared in the usual way may be frozen. Thaw
and use as fresh or canned.

APPLE PRODUCTS

Like the fresh fruit, processed apple products are quality graded.

APPLE JUICE is the natural juice of the fruit. Apple juice labeled
"Vitaminized" or with "Vitamin C added" must contain not less
than 35 mg ascorbic acid per 100 mL anytime up to 1 year after
canning. Apple juice is graded for quality as Canada Fancy and
Canada Choice. It is sold in 5%, 6, 10, 14, 19, 28, 48 and 100
fluid-ounce cans. Frozen concentrated apple juice is sold in 6,
12, 32 and 46 fluid-ounce cans.

APPLESAUCE is packed in 10, 14, 19, 28 and 100 fluid-ounce
containers. It is graded for quality as Canada Fancy and Canada
Choice.

SOLID PACK APPLES are peeled, cored apples cut in segments
and canned without sugar or water. They are graded for quality
as Canada Fancy, Canada Choice and Canada Standard and
sold in 14, 19, 28 and 100 fluid-ounce cans.

APPLE PIE FILLER is made within a specified range of
ingredients including thickener and sweetener. It is sold in 10,
14, 19, 28 and 100 fluid-ounce cans.

DRIED OR EVAPORATED APPLES are rings or segments of
peeled, cored apples from which most of the moisture has been
removed to assure preservation of the product. They are graded
for quality as Canada Fancy, Canada Choice and Canada
Standard and are sold by weight.

To rehydrate dried or evaporated apples (if instructions are
not included in the recipe), use twice as much boiling water as
fruit. Cover and let stand 1 hour at room temperature. Follow
recipe instructions for use.

Dried apples may also be rehydrated in a microwave oven.
Add 4 cups water to 3 cups dried apples. Microwave 5 minutes
on High, stir, then microwave 7 minutes more. Let stand 30
minutes, then follow recipe instructions given for fresh apples.

APPLE EQUIVALENTS

1 medium apple yields about 1 cup diced or sliced
1 large apple yields about 1 cup shredded
1 apple yields 4 or 5 apple rings
6 medium apples weigh about 2 pounds
3 cups dried apples weigh about 10 ounces
10 ounces dried apples yield about 4 cups rehydrated (sufficient

for one 9-inch pie)
1 19-ounce can pie filler yields about 2 cups (sufficient for one

9-inch pie, because apples are already cooked)

LIBRARY / BI3LIOTHEQUE

AGRICULTURE CANADA OTTAWA K1A OCB

3 TD73 OOOeCHbT N