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 Honolulu 



Good Food from Waste Apples 



By Frank B. McMillin, Mount Gilead, Ohio 



IN these days when the world faces 

 an increasingly serious food short- 

 age it is unwise to overlook any re- 

 sources that will add good, nourishing 

 food to the nation's depleted supply. 

 Therefore it is surely in order to again 

 call special attention to the importance 

 of properh' utilizing that large propor- 

 tion of the apple crop which grades 

 below standard. In many states the 

 percentage of cull or cider apples runs 

 fully one-third of the total and it is 

 frequently estimated that thousands of 

 tons of such apples are wasted each 

 year. In view of the fact that millions 

 of the world's population are facing 

 starvation, no one will deny that this 

 loss, along with all other food waste, 

 should be reduced to a minimum. An- 

 other important consideration is the 

 good profits that the utilizing of these 

 apples affords the grower. 



While a portion of the larger culls 

 may be evaporated to excellent ad- 

 vantage, the most practical way of 



diverting this enormous waste into 

 good food is by pressing. Practically 

 all the valuable and nutritive elements 

 of fruits are contained in the juice. 

 The other parts consist largely of cellu- 

 lar tissue and are of little value except 

 to retain the juice, which in ripe apples 

 runs as high as ninety per cent. There- 

 fore a short cut to conserving the rich, 

 life-sustaining elements possessed by 

 even 'the smallest of cull apples is by 

 first grating and pressing, then work- 

 ing up the juice. 



A modern hydraulic cider press will 

 extract an average of a little over four 

 gallons of cider from each bushel of 

 ordinary under-grades. This juice can 

 be readily converted into a variety of 

 food products that are not only appe- 

 tizing and nourishing, but most of them 

 are in concentrated form convenient to 

 market an<l easy to preserve. Sweet 

 cider, cider vinegar, boiled cider, apple 

 syrup, apple jelly, apple butter and 

 pasteurized cider are all in active de- 



mand and can be sold at a better net 

 prolit than is usually obtained from 

 the apples in a fresh condition. 



I'^ven the pomace need not be wasted. 

 It is being used extensively as feed for 

 dairj- and beef cattle, and for hogs and 

 sheep. Many pronounce it equal to 

 ordinary corn silage. Pomace also has 

 a distinct value as jelly stock because 

 of its pectin content, which is not im- 

 paired by drying. Frequently the 

 pomace is repressed, the resulting juice 

 being used for making vinegar or jelly. 



Fresh sweet cider and pasteurized 

 cider are highly recommended as a 

 health drink by eminent physicians and 

 scientists. Sweet cider is a tonic as 

 well as a nutrient, containing natural 

 salts and acids of special value in the 

 correcting of stomach complaints and 

 liver and kidney trouble. Pure, sweet 

 cider can readily be made available as 

 a delightful home beverage the year 

 around and is far superior to the ordi- 

 nary type of soft drinks. Chemical 

 preservatives should be avoided, but 

 pasteurizing to ICO degrees for two 

 hours and sealing tight is effective for 

 preventing fermentation. 



One of the staple food products from 

 waste apples that is in universal de- 

 mand is cider vinegar. Pure cider vine- 

 gar commands a premium on the mar- 

 ket, the wholesale price averaging .'iO 

 cents per gallon; at the same time the 

 si)irit vinegars are quoted at 17 cents 

 a gallon. In the process of transform- 

 ing cider into vinegar, two distinct fer- 

 mentations take place. First is the vin- 

 ous or alcoholic fermentation, which 

 is the changing of the sugar of the 

 cider into alcohol, caused by the action 

 of certain natural yeast bacteria. Sec- 

 ond is the acetic fermentation by 

 which the alcohol thus formed is 

 changed to vinegar acid or acetic acid. 

 The alcoholic fermentation may be ac- 

 celerated by the addition of yeast, using 

 a cake to each five gallons, dissolved in 

 warm water before adding. The acetic 

 fermentation is also aided by the addi- 

 tion of good vinegar containing some 

 mother of vinegar. It is important to 

 allow plenty of room for air in the 

 barrel during all stages of fermenta- 

 tion and also to maintain the tempera- 

 ture between 60 and 80 degrees. Care 

 should be taken not to start the second 

 fermentation until all the sugar in the 

 cider is changed into alcohol, otherwise 

 the change to vinegar will be retarded 

 or prevented altogether. 



There exists in this country a poten- 

 tial market for boiled cider that would 

 consume a hundred times the amount 

 now produced if the product could only 

 be obtained. Boiled cider is the fresh 

 juice concentrated by evaporation in 

 the ratio of five gallons reduced to one. 

 In this form it will remain in a perfect 

 state of preservation for years. It is 

 dark brown in color and of a syrupy 

 consistency. It has an extensive use 

 both commercially and in the kitchen, 

 being especially desirable for making 

 mince meat and apple butter as well as 

 having a multitude of other culinary 

 uses. 



By continuing the evaporating pro- 

 cess till the cider is reduced to the 



