With all the pears I was peeling, I didn’t want to toss the peelings and cores. Not so long ago, the chickens would have gotten the scraps but . . no chickens and I just couldn’t throw all those good scraps out.
In MO, I didn’t have a container big enough so I weighed it all out in my head:
- If I just throw out the peelings, would I be sorry?
- If I buy a large container that I don’t really need, would I be sorry?
I decided buying a container was the best option. I would be sorry to throw out that much good pear leftovers that will make great pear vinegar.
When I peeled apples for the ebelskivers, I put those scraps in there too and it kinda changed the color at the top. I looked at it last night and wondered why it was darker at the top and then remembered the apple skins went in there.
So, it sits! I will leave it hear while I’m gone back to Texas and it should be just fine til I get back to it. Instead of leaving it on the kitchen counter, I will put the container in the laundry room sink so IF it does something unexpected, it will go down the drain and not all leak onto the wood floor.
Cilla says
Wat did you use for liquid? Spices? It sounds very interesting.
Judy Laquidara says
Just water for now. I’ll add apple cider vinegar with the mother later.
Kathy Chiocca says
What do you put in with the skins?
I just bought 20 lbs of apples and I’m going to make apple butter so I will have lots of apple peels.
Judy Laquidara says
Just water for the first couple of weeks. If I were at home, I’d add a bit of champagne yeast but after it starts to ferment, I’ll add apple cider vinegar with the mother.
Rebecca says
That’s using your head! (the laundry sink)