Apple Cider Vinegar
By zircon50
I love turning trash into treasure, and this apple cider vinegar recipe is an example of that. When I saw this method for making vinegar in Anne Simpson’s book, Your Grocery Budget Toolbox, I knew I wanted to try it. Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner (see this Apple Cider Vinegar book). It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this vinegar.
Ingredients
- Cores and peels from 6-8 apples (ideally organic)
- 2 tbs. honey
- Water to cover
Preparation
Step 1
1. After you use the apples to make a wonderful apple treat (such as apple cinnamon bread or applesauce), place the cores and peels in a large, wide-mouthed jar. I used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you’re using.
2. Cover the scraps with water and stir in the honey.
3. Place a paper towel on top of the jar, and secure it with a band.
4. Let the mixture soak for 2 weeks, and then strain out the liquid. Discard the solids.
5. Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
6. Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.
ALTERNATIVE METHOD:
1. Find a glass or ceramic container and a glass or ceramic plate or other container that fits just inside the first one.
2. Run the containers through the dishwasher or dip them into boiling water to get them very clean.
3. Put cores and peels (if using), and sugar in the larger container.
4. Add water so apple parts are covered by about an inch. Stir.
5. Put second container on top to keep the apple parts from poking up into the air.
6. Cover with a clean tea towel and let ferment in a dark place at room temperature (60° to 85°F) for at least a week.
7. Use a jar or plate to hold the apple pieces under water.
8. Every few days, stir the mixture and spoon off any mold (mold is a normal part of the process so relax).
9. Bubbles will begin to form which shows you that the apple pieces are fermenting.
10. Pour mixture through a clean strainer into very clean jar.
11. Cover with clean cloth, such as cheese cloth, a bit of cotton, or a scrap of old pantyhose.
12. Secure fabric with a rubber band or the ring from a canning jar (the fabric allows the fermenting apple-cider vinegar to breath). I use cheesecloth for the fabric but you can use just about anything. An old fabric scrap such as a sheet will do. Store in a cool, dark place for about six weeks.
13. Replace the fabric with a solid lid and store vinegar in a dark place. It keeps indefinitely and makes for a fantastic gift!
NOTES: There may be “things” floating around in the vinegar. It is a harmless by product and if it makes you feel better, strain the vinegar through some cheesecloth to remove the fermenting “debris”.
I would not use this vinegar as a preservative of other foods. I don’t know if the strength of it is as strong as needed to ward of the bacteria in other foods. But as I said, it is marvelous for flavoring and to give as gifts.’ Tis the season you know!
Storing Your Vinegar:
The vinegar is now ready for storage in separate, capped containers. Stored vinegar will stay in excellent condition almost indefinitely if it is pasteurized. To pasteurize, heat the vinegar before pouring it into sterilized bottles, or bottle, then place in a hot water bath. In both cases, the temperature of the vinegar must reach at least 140 degrees F to sterilize the product, and should not exceed 160 degrees F. Use a cooking thermometer to ensure the correct temperature is met. Cool the containers and store at room temperature out of direct sunlight.