wikiHow is a “wiki,” similar to Wikipedia, which means that many of our articles are co-written by multiple authors. To create this article, 26 people, some anonymous, worked to edit and improve it over time. Choose to either use an apple corer to remove the core or to manually slice the apple removing the pulp from its core.

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Find sources: "Apple corer"– news · newspapers · books · scholar · JSTOR ( November 2014) ( Learn how and when to remove this template message) Just like grape juice ferments into wine which then can ferment into vinegar, apple juice will also ferment as bacteria digests the fruit’s sugar into vinegar. Use apple trimmings to create apple juice for a waste-free, low-cost pantry staple. Simmer apple cores and peels in water for 30 minutes. Cool and strain without pressing. Store juice chilled. Apple Peel Fiber Booster Cut your apple as directed by your recipe. Usually, a recipe will either call for apple wedges or apple cubes. Apple vinegar can be used for everything from salad dressing to making homemade mayo. And you can make it yourself with a little sugar, water and those apple scraps. Save your peels and cores in a jar in the freezer. When you have a full jar, follow the recipe below to turn your waste into liquid gold. Apple Agrodolce

Add a few apple peels to your reusable water bottle to create a subtly infused thirst quencher with a hit of flavor. Apple Core Juice Another type of apple corer can be placed on top of the apple and pushed through, which both cores and slices the apple. This is also often called apple cutter [3] or apple slicer. [4] An apple corer is a device for removing the core and pips from an apple. It may also be used for similar fruits, such as pears or quince. [1] This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed.

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To remove the apple core using an apple corer, insert the apple corer tool in the center of the apple while pushing and twisting. Remove the core by pulling the apple core out. You may need to scrape any remaining apple seeds with a paring knife. Insert the paring knife into the apple and scrape gently until the seeds are removed. Set aside in a dark, cool area for about a month, gently swirling the jar once a week to move the trimmings around. Add more sugar water if evaporation occurs; apples should stay submerged in liquid. After several weeks, a gelatinous disc may begin to form. This is the “vinegar mother” and is a natural part of the process. To cut wedges, set each quarter so that the round side is facing up. Then, cut each wedge in half to make 1/8 inch (3.4mm) slices. Those apple peels can also help keep your pots clean. Boil with water for 15-20 minutes, and the acid in the peels will help remove stains from aluminum cookware. If you have stained aluminum utensils you can add them to the pot as well. An added bonus: boiling the apple peels will make your kitchen smell nice. Recipe: Homemade Apple Vinegar Jagmohan, Negi (2013). Food Presentation Technique (Garnishing and Decoration). New Delhi: S. Chand. p.42. ISBN 978-8121935753.For best results, place your apples on a chopping board, align the corer and push down – gravity will help you and the corer – and your fingers will stay safe. Traverso, Amy (2011). The Apple Lover's Cookbook (1sted.). New York: W. W. Norton & Co. p.71. ISBN 978-0393065992. Some apple corers consist of a handle with a circular cutting device at the end. When pushed through the apple, it removes the core to the diameter of the circular cutting device. The core can then be removed from the apple corer. [2] An apple cutter, with a corer and slicer Here’s a secret: apple cores don’t exist. It’s the way most people normally eat apples, chomping down in a circular motion towards the center, leaving a seed-filled column in our wake, that gives us the impression that the fruit’s center is inedible. Eat your apple pole-to-pole instead, and you’ll hardly notice the seeds. Plus, you’ll get 30 percent more apple — the average volume of fruit that is pitched out as core.