Stacking functions when processing fruit.
I’m a big believer in spending a little more prep time to get multiple products out of the harvest. We’ve recently been processing lots of apples from local trees, and we now have (or will have soon)
Apple juice, frozen
Apple juice, canned
Fruit leather (apple mixed with raspberry, strawberry or cherry from prev frozen harvests)
Apple scrap vinegar
Apple peelings, frozen, for future vinegar batches
Dried apple rings
Apple pulp, frozen, for future fruit leather
Apple cores to a local farm for their chickens
Peel and core and slice apples using a hand wound peeler. Peels go in one bucket, cores (plus any messy bits) go in another, slices go either into acid water (if they will be juiced) or straight onto a dehydrator tray and into the dryer.
Peels get sugar water added, and placed in a cloth-covered bucket in the kitchen to ferment. There are usually too many to do this with all of them rightnaway, so some get frozen to make vinegar later. Peels can also go into a steamer juicer to make more juice, but you don’t get all that much. A gallon of peels gives about a pint of juice.
Cores go to compost or livestock
If juicing: slices go through the Champion juicer. Juice is frozen or canned. Pulp is made into fruit leather, either right now or frozen for later. (I make a lot of fruit leather and sell it at the local market during the winter). One reason for peeling is that peels make nasty hard bits in the fruit leather.
I’ve presented a workshop on this called “Everything but the pips”. At the end I told them to plant the pips for more apple trees 😀
Time: some of this is an endurance test, standing for several hours peeling apples. Going by yesterday’s session which produced vinegar, dried apple rings, juice, pulp and fruit leather, that took two of us about 3hours. Today we spent another 2 hours for more juice, and pulp, and chicken food.