Yes, it’s December and I’m still processing my apples, ok? It’s been that kind of year and I’m behind. I still have bushels of apples in my garage which was fine until we went from 50 degrees to 10 degrees in a five day period.
Needless to say, none of those apples will be eating apples anymore seeing as how they’ve frozen several times over. Ah, no big deal, there are always apple chips and ACV (or apple cider vinegar)!
If you have a dehydrator, you must make apple chips. If you don’t have a dehydrator, get one just so you can make apple chips. Apple. Chips. Sweet. And with the leftover peels and pits, you can make apple cider vinegar. God loves us so he gave us apples!
Making Apple Chips
There are lots of places to find instructions on how to make apple chips but here are three from fellow homesteaders: Schneider Peeps, MomPrepares and Northern Homestead. If you want to do this in your oven, here’s one from Survival at Home.
The sugary goodness of the apple intensifies when you dehydrate it and, honestly, these things are divine. And so easy to do. There are a lot of sizes and several shapes of dehydrator but I end up dehydrating so much of my harvest every year that we finally broke down and bought The Excalibur. The guy who invented the space shuttle is cool, I’m sure, but whoever invented The Excalibur should be knighted. I love this machine!
I like to keep my skins on because they’re so nutritious but you can peel the apples first, if you want; the Back To Basics Apple And Potato Peelerslicer, worked out well for my kiddos.
Once they’re on the trays, close it up and turn it to anywhere between 115 and 135 for about five hours – check them and see if they’re done. I live in a really dry climate and so my stuff never takes the full range of time recommended for most things in my Simply Organic Cinnamon Ground Certified Organic, 2.45-Ounce Containercinnamon on a few batches of apple chips and even some parmesan cheese is tasty; we were actually able to use some parmesan we made last year which was a real treat.
The apple chips look just like any other chip…except, you know, they’re apples and good for you!
But wait, there’s Apple Cider Vinegar!
But wait, there’s more! The cores, non-moldy parts and random peelings can be used to make apple cider vinegar. Just toss them in a bowl, cover them with water and a plate (to keep them submerged), add some sugar and let them sit until the edges of the water start to bubble, a sure sign they’re beginning to ferment, which is a very good beginning.
There are a few more steps after that so make sure you visit this link from Fresh Eggs Daily and this link from The Untrained Housewife and this link from Learning and Yearning and this link from Strangers and Pilgrims. Yes, I read them all and I think you should, too, because I found little tips and tricks in all of the posts about making your own acv. I have several batches of the stuff brewing in various stages of development and I’m excited to cap off the first batch in the next week. We use acv all the time and I’m so pleased to think that I can make it myself!
This post was shared at Motivation Monday, Natural Living Monday, Mama Moments Monday, Fat Tuesday, Tasty Tuesday, Teach Me Tuesday, Teach Tuesday, Homestead Barn Hop, Tuesday Greens, Backyard Farming Connection, Real Food Wednesday, From the Farm Hop, Farmgirl Friday Hop, A Mama’s Story, MMM Link Up, Wildcrafting Wednesday