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| Every year a wonderful gentleman grows organic apples and has them pressed in a 150 yr old cider press and sells the cider to a group of my friends and a few others. My family was lucky enough to be at the pressing today and in addition to the delicious cider, I also came home with a big bag of the pressing "leftovers" I would love to find uses for them. I've already been putting up a ton to ferment as apple cider vinegar and am looking for other ideas. I saw some recipes for apple scrap jellies and syrup but none that looked official enough for me to feel confident canning. Does anyone know of canning safe recipes using apple scraps? Thank you! |
Follow-Up Postings:
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| I would refrigerate or cook them as soon as you get home since the crushed apples will start to decompose right away, but can't see why you wouldn't be able to make applesauce, apple butter, or apple jelly out of them. You may need to add extra liquid for sauce/butter since the pomace is probably pretty dry, but if you put it in a pan with water and then into a jelly bag it should make a pretty good pectin/jelly. Do you know of the NCHFP site? |
Here is a link that might be useful: NCHFP juice for jelly
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| I assume this bag contains peels, seeds, stems, and damaged spots or injuries that were on or in the apples, etc.? Everything that goes into the apple press. If so is it really worth trying to get all that out of it so it can be salvaged? The juice in it is gone so that lets out making jelly and even to make applesauce or apple butter you would have to add apple juice back into it. I just can't see justifying the time, effort, and possible expense just to salvage what is essentially left-over apple trash. JMO As I mentioned on another thread - it works great in compost piles for the garden. Dave |
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| Organic or not - that stuff is just leftovers with no real nutritional use relative to the time invested to "harvest" it. We put the stuff near the deer hunting stands. Herds come every year and my SIL fills his freezer with venison for his family. Nancy |
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| Compost ! OR you may try to make pectin. I think the core and skin has more pectin. Another idea (maybe better) is to make wine, convert to vinegar. To make it worthwhile, need to ad some fruit juice and some sugar to it plus wine yeast. Otherwise might not have enough sugar to produce a decent wine/vinegar. But this will be time consuming. |
This post was edited by seysonn on Sun, Oct 27, 13 at 9:40
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| Why not add it to your compost? Or if you don't have a system just spread it on your garden to enrich the soil? Unless you don't want to attract deer. |
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- Posted by myfamilysfarm 5b (My Page) on Sun, Oct 27, 13 at 14:28
| If the stems are still in it, you wouldn't want to use it for pectin. |
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