North American Fruit Explorers mailing list at ibiblio

[Don Yellman <dyellman@earthlink.net>]

Stefan:

I have Yellow Transparent growing here, and have seen Lodi growing 
elsewhere, and couldn't tell the difference between the two.  Lodi is 
supposed to be a bit larger, but there are so many factors that affect 
apple size that may not be a very good standard for comparison.  They 
are similar enough in quality and use that I don't think it makes a 
great deal of difference which one you have.  From my experience, either 
of them should be thinned early to improve size.

As for picking, when the first apple on the tree turns slightly yellow, 
we take them all down, bring them in, and make our applesauce.  If left 
on the tree to turn yellow, they become mealy, split open, and often 
fall to the ground where they quickly become useless.  Sauce quality is 
much better, and peeling much easier, when this apple is picked and used 
while green and crisp.  If you can't use them right away, they will keep 
in refrigerator storage for a while, but not much longer than 10 days to 
2 weeks before they become soft.  I know there are some other good sauce 
varieties out there, including newer ones like Monark, but the highly 
perishable Yellow Transparent has been our mainstay for applesauce for 
over 20 years.  Once you get the applesauce in the freezer, it will last 
as long as any other apple.

Don Yellman, Great Falls, VA