Today you can find “fresh” apples in the supermarket all year long. That’s because after their fall harvest apples are store in a “protective atmosphere” that keeps them from ageing. Unfortunately, this storage changes the texture of the apple and will turn it into puree’ when pressure cooked. Stores are not required to tell you if an apple has been stored in these conditions or when it was harvested (for you to know if it’s really fresh). The only way to tell is to carefully look at the apple stem. If it’s green and flexible, then the apple is REALLY fresh and they will be perfect for this recipe. If its brown and shriveled then the apple was likely stored for up to a year before being sold – those apples are great for making apple sauce.