HOME > Chowhound > Home Cooking >

Discussion

What can I do with a mound of apple peels?

I went to a pick-your-own orchard this weekend, and came back with a large bagful of apples which are about to get turned into applesauce, and canned. (Yip!) I'll be left with a substantial quantity of apple peel, and would hate to see it go to waste. Are there any recipes that call for apple peels but not apples? Has anyone tried their hand at apple peel jelly?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Not something to eat, but I sometimes put the peels in a pot of water, add some cinnamon, and simmer on the stove, refilling water as needed for a nice scent in the air.

    1 Reply
    1. re: sam21479

      Nice idea, sam. Or, you could boil them in hotdog water and throw it away. :)

    2. You can make an apple fruit vinegar by putting the peels in a clean jar and adding spring or well water -- no chlorinated water. Cover the mouth of the jar with cheesecloth -- or I've used those cloth covers for squeezing lemons. Store at about 65-70 degress away from sunlight. The mix will start fermenting a 3-4 days; you'll see little bubbles at the top. After a week or so, remove the peels, decant the vinegar into a new bottle. It will continue to age as you use it. Putting it the refrigerator will almost stop the fermentation.

      1 Reply
      1. re: TNExplorer

        I always understood that you need....you need a vinegar mother to do that. Fermented apples are not vinegar....you are making alcohol. Then, you can add vinegar mother to your fermentation to make vinegar. Your thoughts?

      2. Apple wine? Boil them down and make a syrup? Leave them in the yard for the deer?
        Or:
        http://www.recipelink.com/mf/20/7379
        http://www.pickyourown.org/applejelly...

        1. Apples have a lot of pectin, so I'm glad Todao mentioned jelly. If you didn't want to make it with cinnamon and apple pie spices, try herbs, like thyme, sage, or rosemary to go with roasted meats and sandwiches.

          2 Replies
          1. re: nemo

            I've made jelly from the cores and peels. Put them in a pot with some water - not too much. Simmer about 1/2 hour then sit covered of heat for another 1/2 hour. Strain the juice and use in your recipe. Its also useful to use with other fruits for mixed jellies since it is a high pectin fruit.

            1. re: chowmel

              Thanks for this tip. I may try it someday. I usually eat some of the apple peels, give some to the dog and throw the rest away.

          2. For future reference, I've made raw applesauce (using a Champion Juicer) without peeling the apples, just core them. Sometimes I add strawberries or blueberries, etc.