If you love apples, as I do, then late-summer and autumn in New England and the Upper Midwest—apple harvest time—is one of the best times of the year. I recently paid a visit to a favorite nearby orchard and picked up some tasty ciders (some hard, some fresh-pressed), some apple and pear dessert wines, and a peck or two of a variety of eating and applesauce-making apples, almost all of them heirloom varieties, including:



Photo credit: Reed Perkins, 2026
Clockwise from left: the [Doctor] Harvey, “sweet-tart and fragrant,” a “classic English cooking apple from 1629, East Anglia”; the Blenheim Orange, “firm, crisp and tart,” discovered in Oxfordshire in 1740 and the Gravenstein, “crisp, juicy, semi-sweet.” We selected about eight or nine kinds of apples and brought home enough to eat some while fresh, and to make the rest into a gallon or so of applesauce for the fridge and the freezer. All in all, a pleasant and not-too-strenous day’s work.
But what did our orchard-growing, mid-1800s pioneers do with all their apples once the harvest was in? How do you peel, slice, process and preserve bushels of apples before they spoil? Well, you might invite some friends and neighbors over and have a party…
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