Thanks to last Sunday’s event we have loads of sweet apple pulp.

So what to do with a fridge overflowing with dozens of ziplocks.

Since our freezer is packed with frozen homegrown goodies, I dolled out some of the ziplocks to a friends freezer (thanks!).

As for the rest, thanks to my southern roots I have got a hankering to deep fry some apple fritters sprinkled with confectioners sugar.  Gasp!  Sorry not very healthful thought, but I think I have been scarred for life thanks to Cafe du Monde in New Orleans.  I dare say you can pick up bad habits, er, eating habits after visiting.

Funny thing, no matter how healthy our diet has been these last 30 years one still get’s cravings now and then especially for eats that remind you of home.

The rest of the pulp will be great to use in apple crisp, bread, muffins, cakes – the list could go on.

No shortage of apple recipes that’s for sure do it won’t be that hard to use up the leftover apples in no time.

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  1. Kate@LivingTheFrugalLife says:

    You mean apple pomace, right? The spent solids left after the pressing? A great deal of the sugars have already left, so the pomace won’t be a very sweet ingredient.

    I ran an experiment to make apple “cider” vinegar from the pomace, and it turned out great with an absolute minimum of effort. You can read about the results here:

    Also, goats and chickens love apple pomace. Just sayin’…


  2. Sue Charboneau says:

    How has the IGIVE project been working for you.Everyone I urge you to use the IGIVE tool bar search a try.It will help the Dervais’ family.

  3. Frank says:

    I couldn’t believe the first time I went to Cafe du Monde in New Orleans and saw the nearby sidewalks covered in powdered sugar from their Beignets. They sell their Beignet mix at Trader Joes and I make them for my family on special occasions. My two sons say “Beignets Rule” LOL.

    Like said above, my chickens also like the pulp in small quantities.

    Thanks for all the efforts you and your family do!!
    Have a Great Day!!

  4. Roger, Gone Green says:

    Indeed, the pomace isn’t much for human food, especially if you press it pretty dry . . .

    A couple of interesting tidbits: Raw cider off the first pressing is called “mill cider” and is very strong stuff if your body is not used to real and raw foods. Store bought ciders (even the “unfiltered” variety) including a second pressing after the pressed pomace has been soaked in a little water. This cuts the store cider by 20-40% depending on the thickness of the cider and the residual sweetness of the pomace. (I like the mill cider best.) Many places also uses enzymes to increase yield. (Yuk).

    Pomace DOES make great vinegar, with just a little water and some other help.

    It is also pretty good pig food, I’m told; and although all the resources I have found say it is too acid for compost, I use it all the time in the bin with no ill effects, and sometimes use it raw under my lemon tree, which likes the acid soil as it is. (One does have to watch for apple volunteers in the spring, though.)

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