Ideas for apple peelings

Plum_Pie

Apple peel wine http://recipes.wikia.com/wiki/Apple_Peel_Wine

Apple tea http://www.recipezaar.com/Apple-Tea-151249
(this sounds lush - I'm trying it!)

D&DD

Cluttery after drying them you can also whizz it down to powder and use to flavour stuff

When I make apple jelly I literally just chop the whole apple into about 8 pieces and put it ,core pips and all into the pan as the pectin they contain gives you a firmer set.Its all strained out when you make the jelly anyway.

Penelope_Penguin

I'll add this to the existing thread, to keep ideas together

Penny. x

clutterydrawer

wow, some great ideas here - I knew this board wouldnt let me donw.

i know i should leave the peel on really but i like my stewed apples really smooth and peel-less.

2cats1kid

You can also boil up apple peel and cores to make your own fruit pectin for jams and jellies. I have a nice bottle in my larder cupboard at the moment that I'm hoping makes it through to next year's jam-making sessions.

purpleivy

2cats1kid wrote: »

You can also boil up apple peel and cores to make your own fruit pectin for jams and jellies. I have a nice bottle in my larder cupboard at the moment that I'm hoping makes it through to next year's jam-making sessions.

Was wondering, could you freeze them till you have a whole heap, then in the interest of economy bung them in the pressure cooker. Would the resulting mixture freeze OK?

exlibris

purpleivy wrote: »

Was wondering, could you freeze them till you have a whole heap, then in the interest of economy bung them in the pressure cooker. Would the resulting mixture freeze OK?

Yes. I freeze them in water with lemon juice added to stop them going brown!

Alison_Funnell

What do you do with yours?

Do you peel? All the time? What would you consider the wrong place to leave the skin on?

I never peel apples, even when cooking, but as we have a tree I know that atleast those are organic.

Would you leave the skins on while preserving?

Penelope_Penguin

Alison_Funnell wrote: »

What do you do with yours?

Feed it to the chooks who turn it into eggs

I leave the skin on for chutney and C-word pudding, and for baked apples (which I then eat, but the rest of my family leaves ).

You can boil up apple skins to make a pectin-rich jelly to help set low-pectin jams and jellies.

rosie383

C-word pudding????????????????? What did I miss? Crumble? Crossword pudding? Not a clue here.............help me out or I will be dreaming of possible C-word apple pudding all night! It surely can't be crumble anyway... the thought of peel in it, YUK!