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MelodyRose
Farmgirl in Training
32 Posts
Melody
Hallsville
Missouri
USA
32 Posts |
 Posted - Oct 15 2014 : 1:41:28 PM
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To make apple juice, the Ball canning book says to boil and strain 24# apples and 8 cups of water.
I'm about to peel and core a TON of apples--multiple bushels--and my question is, would I get the same effect for the apple juice if I saved the cores and peels and used them in place of the whole apples in the above recipe? Or would I need more apple flesh?
My kids would eat 2 qts of applesauce per day if I let them, so I'd rather use the apple flesh for that (and some for preserves), and get one more use out of the peels and cores before throwing them to the chickens. I'm all about "waste not, want not"!
Thanks for your help!
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Apple Juice Recipe
