Shelby, Since it’s been a few days, the scraps are probably not good unless you froze them. Apple scraps can be used for juice, but extracting the liquid without adding extra water is necessary to maintain acidity for safe canning. Unfortunately, you won’t end up with much liquid from peels and cores. Next time, consider making apple cider vinegar with them! Here’s a recipe you might find helpful:apple scrap vinegar.

Joyce, Wow, you have been busy. That sounds like a fantastic way to make the most of those apples!

Connie, If you find that your apple mash is exceptionally thick, consider adding a bit more water to the mixture. This should help to loosen it up, making it easier for the juice to drain out. It’s worth noting that some apple varieties are naturally less juicy than others. As a troubleshooting step, please double-check if you initially started with the recommended 4 cups of water and simmered the apples until they were soft. If, however, you accidentally boiled the mixture, it’s possible that you may have caused some liquid to evaporate or activated the pectin in the apples, leading to a thicker consistency. In either case, a helpful solution would be to return the mixture to the pot, add a little more water, and then simmer it on LOW heat until the apple mash loosens up to a more suitable consistency. Afterward, proceed with straining to extract your apple juice. This should help you achieve the desired results.