{"id":127277,"date":"2024-02-10T19:09:04","date_gmt":"2024-02-11T00:09:04","guid":{"rendered":"https:\/\/www.thevalleyledger.com\/?p=127277"},"modified":"2024-02-17T21:41:59","modified_gmt":"2024-02-18T02:41:59","slug":"salvage-sunday-feb-11th-2024-recipe-by-joe-scrizzi","status":"publish","type":"post","link":"https:\/\/www.thevalleyledger.com\/?p=127277","title":{"rendered":"SALVAGE SUNDAY (FEB. 11TH, 2024) | RECIPE BY JOE SCRIZZI"},"content":{"rendered":"

Recipes By Joe Scrizzi<\/strong><\/p>\n

As I was getting ready to make breakfast today, I noticed that some of the apples on the counter really started to turn to the dark side, per say. The first thought that came to mind was simple applesauce. I got busy cutting away all the bad sections on the apples and placed them aside for now. Placed the peels and cores in a separate bowl for later use. Rough chopped the apples and in the saucepan, they went with a little water (or fruit juice) to start cooking.<\/p>\n

Don\u2019t throw out the peels\/cores, these are good for making more infusions. Pictured on left is Whiskey topped apple peels and cores. Pictured on right is a slurry of water and sugar, to create Apple Cider Vinegar (recipes to follow). All the rotten parts trimmed earlier, can be chopped up and added to the garden to feed critters or made into compost. These 5 apples created 4 items, everything used!<\/p>\n