Quote:
Originally Posted by arelyn
I use the Yankee Apple Peeler to de-core, peel and slice them before I cook the apples down. Maybe that's why I get less finished product.
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I bet it is. All I do is quarter the apples and cook them in a tiny bit of water (like maybe an inch on the bottom) until they're soft. Then I run them through my food strainer. I get absolutely every bit of good apple meat this way. The only thing that's left over is the seeds and skin.