Apples - Jonagold

Quick Facts

Type: Fruit
Quantity sold in: Bushel
Availability: Mid-September
Flavor: Balanced sweet/tart
Uses: Eating fresh, cooking, juice, hard cider
Color: Golden/red
Size: Medium/Large
Grown in: Orchard
Grown by: Horticulture Research Station
Processing: Graded

Storage and Preparation

Storage: Keeps for 1-2 months
Short Term Storage: It is important to sort apples before storing.  Remove any apples that are bruised, cut or show decay.  Plan to consume larger apples first and save smaller apples for later in the season.  Larger apples will be the first to begin to lose quality and show signs of internal breakdown.  The optimum storage temperature for apples is 30-32 degrees F.  Apples should be stored in the refrigerator or another cool location.  Apples should be stored in 90-95% relative humidity to prevent dehydration.  Apples should not be stored with bananas or tomatoes because this can cause apples to soften.  If storing apples in a basement leave them in a cardboard box out of direct sunlight.
Long Term Storage: Apples can be frozen, canned or dried.
More information from ISU extension on:

Canning Fruit Spreads
Canning Fruits

Preparation: Apples should be washed before eating or preserving.  Wash apples under cold running water and dry with a clean towel. Cut apples should be covered and refrigerated if not eaten within 2 hours of cutting.


Nutrition: Adults should consume 1.5-2 cups of fruit total per day according to the USDA MyPlate recommendations. Apples are high in fiber.  One medium apple contains 17% of the total recommended fiber intake per day.  Apples are also a good source of vitamin C.


Wild Rice Salad

  • 1 box (6.2 oz) fast-cooking long-grain and wild rice mix (with seasoning packet)
  • 2 cups chopped cooked chicken
  • ½ cup dried cranberries
  • 1 apple, peeled, chopped
  • 2 medium green onions, chopped (2 Tbsp.)
  • 1 medium carrot, grated
  • 1/3 cup white balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 tsp. salt
  • 1/4 tsp. pepper
  • 1 bag (2.25 oz) sliced almonds, toasted


  1. Cook rice as directed on package; cool.
  2. In large bowl, stir together rice, chicken, cranberries, apple, onions, carrot, vinegar, oil, salt and pepper. Cover; refrigerate 8 hours.
  3. Sprinkle with almonds just before serving.

Classic Applesauce

  • 4 lbs. apples
  • 1/4 cup lemon juice (from 2 lemons)
  • 3 Tbsp. dark-brown sugar (optional)


  1. Peel, core, and slice apples.
  2. In a large pot, bring apples, lemon juice, and 1 1/2 cups water to a boil over high. Reduce heat and simmer until apples are very soft and falling apart, 25 to 30 minutes.
  3. Mash with a potato masher or pulse in a food processor until smooth with small chunks remaining. (Add sugar, if using.)
  4. Let cool, then transfer applesauce to airtight containers.