Jill's Expert Tips For
Making The Best Use of your Apple Peeler
It's not just for apple pie slices!
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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 to get perfect slices for pies, tarts, crisps, etc.
Continue cutting to make uniform dice for apple cakes, relishes, etc.
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 snack slices.
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 Gold Rush.  During the harvest season, use your machine to prepare fresh, firm apples for applesauce, or for dehydrating, freezing or canning.

copyright 2002 Applesource
Chapin, IL 62628
800-588-3854
www.applesource.com