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Thursday, September 18, 2014

Easy apple scrap vinegar

So if you read this post, you know we've got a lot of apples!

I will credit this fantastic book with the idea to make some apple scrap vinegar. I wanted to make my own apple cider vinegar for a few reasons. The first is that I have read about the health benefits of organic apple cider vinegar everywhere but...didn't want to shell out the money to buy it regularly. The other reason being that we are trying to cut down/cut out the last bit of processed foods in our diet that are easy to eliminate - a big one: store bought salad dressing! What better way to do that than to brew up some of your own apple scrap vinegar to mix into some homemade dressings.

First I made some easy apple sauce, not a very complex recipe, but you can find more details in the plethora of apples post above.

From the apple sauce recipe, I saved the cores and the skins of the apples.

For 4 cups of easy apple scrap vinegar you will need:

1 large extra large mason jar, glass, or ceramic bowl or crock
4 cups of water
4 tablespoons of white sugar
1 pound of apple cores/skins (only use the skins of organically grown apples...don't want pesticides in this!)
Thin kitchen towel or cheese cloth
Lots of patience...

So, you will want to start with your clean jar or container. I didn't take near as much precaution in sterilization for this like we do with our homebrewing because if you have ever made a bad batch of homebrew, you'll know it's a lot easier to make vinegar than beer! Additional note: if you are a homebrewer, keep this experiment far away from your homebrew equipment. Acetic acid bacteria are super contagious little guys.




[Apples for apple sauce] 


[Cores and scraps for vinegar]

[A tablespoon of white sugar per cup of water, then add in your scraps. The bacteria will eat up the white sugar and sugar from the apple scraps to produce the acetic acid for the vinegar]


[Cover your jar, crock, or bowl with your kitchen towel or cheese cloth. You want to keep out bugs and what not, but you also want the bacteria to be able to breath so they can do their job]


[Stick your jar away for 1 week, but be sure to check back on it once a day and give it a stir. After one week, the sweet alcohol that's been produced should start to have more of an acidic than sugary smell. Then you know it's time to strain out your scraps. After you strain your scraps, return the liquid to the jar. You will leave the jar set away for another 3 weeks or so, still stirring regularly. If you see frothy bubbles, you know everything is going well]

So that's it! You can use the vinegar in salad dressings like I plan to do, or mix it with some water in a spray bottle for a natural household cleaner. One cautionary note: if you plan to can/preserve with it, you'll want to check the pH to be sure it is safe to do so.

You can give other fruits a try too, I saw recipes for raspberry and strawberry vinegars that sound great!

3 comments:

  1. This is great! I would have never thought about making this myself, but it sounds relatively easy, so excited to give it a go!

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  2. I am still even skeptical how easy it is, I was sure something would go wrong! haha It's just from being a homebrewer though because you worry that your batch is going to go bad, but in this case...you want it to go bad. :)

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  3. I can't wait to try this out! We often have more apples than we know what to do with and this looks so easy! Thanks for sharing!

    Meghan

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