With apple season in full swing, the time has come to sample the wide variety of local apples available at farmers markets. New York state grows more apple varieties than any other state. Buying several different kinds of apples allows you to experience a range of flavors from tart to sweet. Buying them at the farmers market gives you a chance to find out which type of apple will meet your eating and cooking needs.

According to the New York Apple Association Web site (www.nyapplecountry.com) apples offer the following health benefits:

• One apple provides one fifth of the recommended daily intake of fiber.

• Apples are loaded with pectin, a soluble fiber that aids digestion and may help reduce cancer and heart disease.

• Apples provide boron, an essential trace element that helps make strong bones.

• An apple packs more cancer fighting antioxidant capability than a 1,500 milligram megadose of vitamin C.

• Antioxidant phytonutrients found in apples fight the damaging effects of bad cholesterol to keep your heart healthy.

• Researchers in England report that eating apples reduces risk of developing asthma

• Researchers at the Mayo Clinic have shown that eating apples may help in the prevention and treatment of prostate cancer.

To maintain crispness and prevent spoilage, apples should be stored in the crisper section of the refrigerator in a ventilated bag. Refrigerated apples last ten times longer than apples stored at room temperature. They should be separated from cabbagy vegetables, cucumbers and leafy greens because the ethylene gas from apples may cause deterioration of these vegetables.

If you buy more apples than will fit in your crisper, consider making homemade applesauce. Using a combination of apple varieties makes the best tasting apple sauce. For a sweeter tasting sauce, use Jonagold, Crispins or Golden Delicious or use apple cider or apple juice instead of water.

Applesauce may be canned by processing jars in a boiling water canner. Freezing in plastic containers is another option. Go to www.homefoodpreservation.com for detailed information on canning and freezing. If you use a pressure canner for canning, you can have your pressure canner gauge tested for accuracy at the Farmers Market and 4-H Carnival of Fun from 10 a.m. to 4 p.m. Sunday, Oct. 5, at Cornell Cooperative Extension, 248 Grant Ave., Auburn.

For a taste of homemade applesauce, come to the Cornell Cooperative Extension table at the Auburn Farmers Market on Thursday, Oct. 2.

Christine Gutelius, MA, RD, CDN, is a nutrition resource educator with the Eat Smart NY program at Cornell Cooperative Extension of Cayuga CountyHomemade Applesauce

Makes about 4 cups

8 medium apples

1/4 cup water or apple cider

1/2 teaspoon cinnamon

Peel, core and slice apples into uniform pieces. Place apples in a microwave-safe casserole dish. Add water or apple cider, cover and microwave for 10 minutes. Stir apples. Cover and microwave an additional 5-10 minutes or until apples are tender. For chunky applesauce, mash or use hand-held blender. For smooth applesauce, use food processor or food mill. Stir in cinnamon. Serve immediately or refrigerate, freeze or can.

Option: Instead of microwaving, cook cored and sliced apples with water or cider in a covered pan on the stovetop for about 15 minutes over medium heat, stirring frequently to prevent sticking.