Apple Peel Syrup Canning Recipe: A Delicious Way to Minimize Waste
Have you ever wondered what to do with those leftover apple peels and cores after baking a pie or preparing a snack? Instead of tossing them, you can turn them into a sweet and flavorful syrup that’s perfect for pancakes, waffles, or even drizzling over yogurt. This Apple Peel Syrup is an excellent way to reduce kitchen waste and make the most out of every part of the fruit. In this article, we’ll guide you through the step-by-step process of making apple peel syrup and highlight the benefits of canning it for later use.
Ingredients
- Apple cores and peelings: The star of this recipe! You can use the peels and cores from any variety of apples.
- Water: Enough to cover the peels.
- Sugar: The sweetener that will help transform your apple liquid into syrup.
Instructions
1. Prepare the Apple Peels and Cores
Start by gathering your apple peels and cores. After peeling apples for pies, sauces, or any other apple-based dish, set aside the leftovers. This recipe is especially useful after making large batches of apple desserts. The quantity of apple cores and peels you have will determine how much syrup you’ll produce.
2. Cook the Peelings
Place the apple cores and peels into a large stockpot. Add enough water to the pot to cover the peels fully. The more water you add, the more syrup you’ll get, but the flavor will be more diluted, so aim for just enough to cover them. Turn the heat to medium-high and bring the mixture to a simmer.
3. Simmer Until Soft
Let the peels and cores simmer until they are soft and mushy. This usually takes around 45 minutes to an hour. Stir occasionally to ensure that the peels cook evenly and release their juices into the water.
4. Strain the Liquid
Once the peels have cooked down, strain the mixture. Use a cheesecloth-lined strainer to ensure you get a clear liquid, free from apple bits. Press the peels to extract as much juice as possible. Collect the liquid in a clean pot or bowl. This liquid is now the base for your syrup.
5. Add Sugar and Boil
Return the strained liquid to the burner over high heat. For every 10 cups of liquid, add 4-5 cups of sugar, depending on how sweet you want the syrup to be. Stir the mixture well to dissolve the sugar.
6. Boil Until Thickened
Bring the liquid to a boil and use a candy thermometer to check the temperature. You’ll want to heat it to about 218°F to achieve the right syrup consistency. This step can take some time, so be patient. Stir occasionally to prevent scorching. The syrup will thicken as it cooks.
7. Can the Syrup
Once the syrup reaches the desired thickness, pour it into clean jelly or pint jars, leaving 1/2 inch of headspace at the top. Wipe the rims of the jars clean before securing the lids tightly.
8. Process in a Hot Water Bath
To preserve your syrup, process the jars in a hot water bath for 20 minutes. This step ensures that your syrup will be shelf-stable for months to come. After processing, carefully remove the jars and let them cool undisturbed. As they cool, the lids will seal, indicating that the canning process was successful.
9. Enjoy Your Homemade Apple Peel Syrup
Once your jars are cool and sealed, store them in a cool, dark place. This syrup is perfect for breakfast dishes like pancakes, waffles, or French toast, and it’s also a delightful topping for ice cream or baked goods.
Tips for Making the Best Apple Peel Syrup
- Use a mix of apple varieties: Different apple types will lend various flavors to your syrup. Tart apples like Granny Smith combined with sweeter varieties like Gala or Fuji can create a well-balanced taste.
- Don’t overfill the jars: When canning, it’s important to leave enough headspace (1/2 inch) in the jars. This allows for proper sealing and prevents the syrup from expanding too much during the hot water bath process.
- Test the syrup thickness: You can check the consistency of your syrup by dipping a spoon into the liquid and letting it cool slightly. If it coats the spoon and drips slowly, it’s ready to be canned.
- Make small batches first: If you’re unsure how much syrup you’ll use, start with a small batch to see how you like it. This way, you won’t end up with too much of something you won’t use.
- Save the apple pulp for compost: After straining, you can compost the leftover apple peels and cores or use them in a homemade compost bin for your garden.
Benefits of Apple Peel Syrup
- Reduces food waste: This recipe is an excellent way to use parts of the apple that would otherwise be discarded. By making apple peel syrup, you’re reducing your kitchen waste and contributing to a more sustainable lifestyle.
- Nutritional benefits: Apple peels are rich in vitamins, fiber, and antioxidants. While the syrup is a sugary treat, it still contains some of the nutrients found in the apple peel.
- Natural sweetener: Apple peel syrup is a great alternative to artificial sweeteners or store-bought syrups that may contain preservatives and additives. It’s made with just two natural ingredients: apples and sugar.
- Canning for long-term storage: One of the major benefits of canning is the ability to preserve foods for long periods. By canning your syrup, you can enjoy the taste of fresh apples year-round, even when apples are out of season.
- Versatile use: Apple peel syrup isn’t just for breakfast! It can be used in various recipes, including marinades for meat, salad dressings, or even as a sweetener for drinks like tea or cocktails.
Conclusion
Apple Peel Syrup is a simple yet rewarding recipe that makes the most out of your apple scraps. It’s an eco-friendly, delicious, and versatile product that you can enjoy year-round. Plus, canning the syrup allows you to preserve the flavors of fall and have them ready to enjoy whenever the craving strikes. By following this guide and implementing the tips provided, you’ll have a delightful homemade syrup to share with friends and family. So, the next time you’re prepping apples, remember this recipe and transform those peels into a golden, sweet treat.