Thursday, January 11, 2024

Various uses of Vegetable and fruit peels/

 1. Make Jelly


Make a jelly using this method- place apple core and peels in a Dutch oven and bring to a boil. 

Strain the liquid into a saucepan.

Add water, sugar and powdered pectin followed by a clove and a cinnamon stick.

Bring the mixture to boil, then pour into sterilized jars.   

 

 


2. Citrus zest

 


Don’t throw away orange or lemon peels.

Make a jelly using this method.

Place apple core and peels in a Dutch oven and bring to a boil.

Strain the liquid into a saucepan.

Add water, sugar, and powdered pectin, followed by a clove and a cinnamon stick.

Bring the mixture to boil, then pour into sterilized jars.

 

 

Citrus Zest

Grate the outer layer and store the scraped pieces in an airtight container for future use.

Adding flavour to your dishes will be easier than ever.

 

 

Though potato and carrot peels were just for throwing away?

You can turn them into a delicious and healthy snack by baking them in the oven at 400 deg. F for 5 minutes in each side. Add some salt to taste and enjoy them.  


 

Did you know you can use remaining scraps from carrots, potatoes, leeks, onions and fresh herbs to make a flavoursome vegetable stock?

Just store the peels, stems and ends in a jar and keep them to hand while cooking.  


 

Save your fruit and vegetable peels to make your own potpourri !

 

This may include anything from citrus rinds and apple peels, to pomegranate pieces and other fruit scraps.

Dry them and place then in a decorative container for a fragrant and fancy home ornament.    


 

Want to clean table tops for other surfaces efficiently?

Make a natural scrubber by sprinkling some baking soda and salt over the area and using juiced lemon halves to run the grease right off.       


 

Use potato peels to reduce puffiness of tired eyes. Just press the moist side on the skin and leave for 15 minutes.

 

Use the fleshy part of avocado peel by rubbing it on your face for a soothing and all natural moisturizer.


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