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Apple
Products
Tools for Cooks
 Apple
Peelers
 Food Mill
Apple Corer
Apple Wedgers
Pear Corers
Peach
Pitting Spoon
Apple
Cookbook
Replacement
Parts
Growing Tips
About Us
SHIPPING
INFO
Order Toll Free
1-800-588-3854
Order Toll Free
1-800-588-3854 |
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Apple
Peeler Corer Slicer
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| 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. |
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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). |
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Click pie for Jill's
20-minutes
from tree to oven Apple Pie Recipe
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It's not just for
apple pie slices! |
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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.
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Jill Vorbeck
1716 Apples Road
Chapin, IL 62628
Phone: (800) 588-3854
Fax: (217) 245-7844
e-mail: vorbeck@csj.net
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