How to use apple peels


How to use apple peels

Apple peels should not be thrown away, but reused to create jams, liqueurs or even to degrease pots: here’s how.

Did you just peel an apple? Wait then. Don’t throw the peels in the trash – there are several ways to use them . In the kitchen and beyond. Take note, this is a very interesting question. If you don’t intend to use them right away, however, it is important to put them in a container, add some lemon juice and mix carefully. Otherwise the pulp will blacken.

 

  1. The pancakes. You need the peels of 2 or 3 apples (depending on the size of the fruit), 300 grams of 00 flour , 300 ml of sparkling water and a couple of pinches of salt. After pouring the flour and salt into a bowl, gradually add the water, mixing everything with a wooden spoon. The batter thus obtained must rest for 45 minutes, after which the skins are dipped and fried in boiling oil. The final touch: a sprinkle of powdered sugar. These pancakes are also very popular with the little ones .
  2. Apple juiceThe liqueur. Yes, with apple peels it is also possible to prepare a very pleasant and decidedly unusual liqueur . About 100 grams are needed, the other ingredients are alcohol (350 ml), sugar (150 grams), the zest of a lemon and a stick of cinnamon. After having combined the alcohol, the grated zest and the cinnamon stick in a glass container, add 150 ml of water and the peels. Approximately half an hour must pass; in the meantime, a syrup is prepared by dissolving the sugar in a little water (the heat must be very low) and joins the mixture. The next step is to transfer everything into a bottle, shake well and store in a cool and dry place. After 30-40 days , it is filtered and voila: the liqueur is ready to be tasted.
  3. Jam. The ingredients are as follows: 200 grams of apple peels , the juice of one lemon , 150 grams of brown sugar , 1 teaspoon of cinnamonpowder and 800 ml of water. We start by placing a saucepan containing 400 ml of water, 75 grams of sugar and the peels on the stove. The latter are left to cook until the water evaporates completely. Without turning off the heat, pour the other 400 ml of water and the remaining sugar, stirring frequently. When the mixture appears dense and perfectly uniform, it is removed from the heat and ends with cinnamon. This jam can be eaten within 2-3 days, simply by keeping it in the fridge, or stored in sterilized jars.
  4. The dried peels. There are two great ways to use dried apple peels. But let’s go in order. First of all you have to cut them into pieces that are not too small, and then distribute them on a baking sheet lined with baking paper (the face up must be the one with the pulp). After having preheated the oven to 90 ° C, the pan is inserted; after an hour, the temperature is lowered to 70 ° C and two more are allowed to pass. It is then essential to let the dehydrated skins rest for a whole night , so that they dry completely. At this point it is possible to chop them and put them in a cloth bag with a little ground cinnamon: it is a wonderful air freshener., can also be used for wardrobes, drawers and shoe racks. Or you can keep the peels in a metal jar and use them to give an extra touch, in terms of both flavor and aroma, to tea and herbal teas .
  5. Clean the encrusted pots. Are you struggling with a crusted pot and elbow grease isn’t enough? Then fill it halfway with water, add the peels of a couple of apples (or even three, depending on the capacity of the pot itself) and let it boil for half an hour. The apple contains acids capable of dissolving encrustations .

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