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Learning to Edit |
Apple Cider Vinegar
Fill a glass jar 1/2 to 3/4 full of apple peels and cores. Fill jar with water until apple scraps are covered. Leave 1-2inches clear at the top of the jar. Note how much water you added. For each cup of water added, add 1Tbsp sugar to the jar, and stir. Cover jar with cheesecloth or a rag, and fix in place with an elastic band or a jar ring. Set the jar in a warm, dark place for about two weeks, stirring every few days. If scrum or mold develops on top, skim it off. After two weeks, strain the vinegar and return it to the jar. Return to the warm, dark corner for another 1-4 weeks. When it starts smelling properly vinegary, it's done. Store however is convenient. The vinegar will be cloudy and sediment is normal. If a gelatinous blob develops on top of your vinegar, that's also normal. If you save it for your next vinegar-making, it will speed up the process. Don't use home-made vinegar for pickling foods when the vinegar if there for acid balance rather than flavor -- you don't know exactly what acidity your vinegar is, and if it's too low, nasty things might take up residence in your pickles. Apples are already acidic, so apple sauce and apple butter are probably fine. |
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