Order Toll Free
Order Toll Free
The Back to Basics PEEL AWAY is the very best of the many apple peelers we've tried. Its suction-
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.
We've found the suction base to be so superior that we don't sell a clamp-
Click pie for Jill's
It's not just for apple
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-
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-
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-
1716 Apples Road
Chapin, IL 62628
Phone: (217) 245-