Tools for Cooks

 Apple Peelers

 Food Mill

Apple Corer

 Apple Wedgers

Pear Corers

 Peach Pitting Spoon

 Apple Cookbook

Replacement Parts


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SHIPPING INFO



Order Toll Free

1-800-588-3854






Order Toll Free

1-800-588-3854


Apple Peeler Corer Slicer  

The Back to Basics PEEL AWAY is the very best of the many apple peelers we've tried. Its suction-base instantly anchors to any smooth surface, ready to process apples. Makes perfect ¼-inch thick slices for pies, fresh eating, freezing, dehydrating. Use it for applesauce, salads, every apple recipe. It also works for pears and potatoes. We've used this peeler for years, every day during the harvest season. This heavy-duty machine with its burgundy red enameled cast-iron base just doesn't wear out!

This machine allows you to peel, core, and slice apples in one fast and easy operation.  You may also peel only, or core and slice without peeling. See "Jill's Expert Tips" for details on how the peeler works.

Also works fine for peeling potatoes, yams, turnips. Just loosen the wing nut and drop the coring/slicing blade.


We stock replacement parts for Back to Basics apple peelers.  NOTE: these parts only fit Back to Basics peelers, not other brands.

A505 Peeler . . . . . . . $27.00
                + $6 shipping 

We've found the suction base to be so superior that we don't sell a clamp-on style peeler. The hassle-free suction base anchors instantly with a simple flip of a lever, easy enough to use for even one or two apples. The clamp-on machines take time to set up, and can damage your countertop.  NOTE: if your work surface isn't smooth, you can  buy  "sink-cutout" for a few dollars from a store that sells counter-tops (such as a hardware store).

Click pie for Jill's

20-minutes from tree to oven Apple Pie Recipe





It's not just for apple

 pie slices!





 JILL'S EXPERT TIPS
FOR MAKING THE BEST USE OF YOUR
APPLE PEELER

WHOLE PEELED APPLES

Drop the coring slicing blade to peel whole apples then cut whole peeled apples to any thickness you like for recipes.


Use an apple corer to core whole peeled apples for baking.

Cut a peeled apple in half or quarters and core with a melon baller or pear corer.

Cut a peeled apple into thick wedges for stewed apples, apple kuchen, etc.



PEELING TIP:  Adjust the peeler blade  just deep enough to peel without skipping patches of skin.  Try a 1/8 inch clearance between peeling blade and housing.  The tension on the peeling arm is very tight on a new machine. Ease the tension by letting your thumb ride lightly on the peeling blade thumb screw for the first few turns on each apple.

IMPORTANT TIP: When you replace the coring/slicing blade, always center the triangular piece holding the 3-pronged fork inside the circular coring blade before tightening the wing nut.

PEELED "PIE SLICES"

Cut one diameter through a peeled spiral ("apple slinky") to get perfect ¼ thick slices for pies, tarts, strudels, crisps, etc.

Continue cutting to make uniform dice for apple cakes, relishes, etc.

For smooth applesauce, cut the spiral twice, cook slices with a little water or cider, then run through a food mill. The apples will "cook down" faster and give a smoother final product if peeled.



CORING TIP:  Imagine a long cylinder running from the circular peeling blade up over the 3-prong fork and shaft.  Center the blossom end of the apple inside this imaginary cylinder as you push the stem end over the 3-prong fork.    The peeling blade will ride the outside surface compensating for lopsided fruit so it's the core you want to center, not the whole apple.

  SLICES WITH SKIN

Lock the peeling blade out of the way to slice and core without peeling.


Cut the spiral once or twice for snacks.

Continue slicing for uniform dice for apple salads, stuffing, etc.

For colorful applesauce, cut the spiral twice, cook slices with a little water or cider, then run through a food mill. 




FINAL TIP:  The peeler does not work with overripe, soft apples.  By January, the machine is effective only with extra-firm, good keepers like Fuji or Granny Smith.  During the harvest season, use your machine to prepare fresh, firm apples for applesauce, or for dehydrating, freezing or canning.





Jill Vorbeck
1716 Apples Road
Chapin, IL 62628

Phone: (217) 245-7589
e-mail: vorbeck@irtc.net