I have a HUGE crop of peaches and small cooking apples. Any ideas on how to save them for use later? Mom got a bunch of apples to make applesauce but she said they are a PITA to peel and core because they aren't that big. I'd like to come up with an easy way to peel and core them but I'm stumped. Even those old crank corers would take a LONG time to get 'em done.
Scott,
If the apples will be used for apple sauce, or even apple butter, they don't need to be peeled and cored. Cut them in half or quarters. Heat them in a pot until they are mushy. Then run them through a food mill to remove the skins and seeds.
I have no answers for the peaches.
Ken
