Apple vinegar is not hard to make, but you have to have patience, because it takes 7 weeks. No, that is not a typo, it takes 7 weeks because it is made through a process of fermentation. However, while it does take time, the process is very easy to do, and costs practically nothing and you can't beat that!
This is how you make Apple Cider Vinegar:
- Slice up apples, peels, cores and all and put them in a large freshly washed bowl
- Cover the apples with water plus one inch. Measure water by the cup.
- Add 1 tablespoon of sugar per one cup of water you put in the bowl
- Take a dinner plate and turn upside down and set it on top of the apples to hold them all completely under water.
- Put a mug or bowl on the plate to hold it down and make sure all the apples are covered
- Cover it with a dish towel and put aside for a week, at room temperature
- After a week, uncover. You may see a bit of mold, but that is normal. Wipe all the mold off.
- Pour the mixture into a large strainer to remove apples
- Pour the liquid into container with a plastic lid. I like to reuse juice or water bottles.
- Screw lid on tight
- Place on a shelf at room temperature for 6 weeks
You can make vinegar with other fruit, like peaches or pears, if you have an excess of them instead of apples. This vinegar is excellent for cooking or salad dressing, but it may not be acidic enough to safely use to can food. Unless you know your vinegar has 4 to 5% acidity, you should not use it to can. The only reliable way to check acidity is by buying a electronic pH meter. Personally, I just use this type of vinegar for cooking, as I am not willing to chance my can goods spoiling due to the vinegar.
Never let food go to waste if you can help it, there is always a way to put it to use. Apple cider vinegar can be made strictly with peels and cores if you want to use the rest of the apple for preserves or pies.
Have a great week,
Image Credit: http://tinyurl.com/mxht5gf