With fall comes the opportunity to enjoy tree-ripened apples. Choose apples based on your needs. Apples that are firm and free of bruises and rotten spots should be your first choices. However, in some areas, poorer quality apples are sold at lower prices.

Apples that have bruises and skin breaks are food safety risks, so the best use for them would be in cooked products such as jelly, apple butter or applesauce.

Some varieties of apples are better than others for baking, cooking and eating fresh. Cortland, Empire, Fugi, Granny Smith, Jonathan and Winesap apples are good for all three. Gala, Braeburn and Red Delicious are best eaten fresh. Yellow Delicious is good fresh, cooked and in salads – it stays whiter when sliced.

Correctly storing apples is important. Ripe apples should be stored in the refrigerator in a humidifier compartment or a moisture-resistant container, such as a plastic bag. Cut a few small holes in the bag to permit ventilation. If you notice any bruised or injured areas, remove them from the bag and use as soon as possible.

If the apples aren't ripe, they can be stored in a cool place of 60 to 70 degrees F. Only firm, good quality apples should be stored for later use. Properly stored, apples will keep a month or more. Check them often and remove any that are beginning to spoil.

One pound of apples equals about 3 medium-sized apples; 4 cups peeled, cored slices; or 3 cups chopped apples. Forty pounds of apples, or about 120 apples, makes one bushel, depending on the variety.

Fresh Chunky Applesauce

4 medium cooking apples

One-half cup water

1 teaspoon cinnamon, optional

Wash, peel, core and slice apples into saucepan. Add water. Cover, simmer until tender. Add cinnamon, if desired. Serve warm or chilled.

Yield: 4 servings, one-half cup each. Nutrient Analysis Per Serving (without cinnamon): 50 calories, trace fat, 12 grams carbohydrates, 0 cholesterol, 2 milligrams sodium.