Apple Scrap Vinegar Recipe altered from the healthy eating site You’ll need: 1.Mason jars of any size depending how much you want to make 2.Apple scraps from washed organic apples (winter and fall varieties contain the most sugar) 3.Clean, purified water 4.Cheesecloth for covering the jar to keep out bugs and debris 5.String or rubber band to tie around the jar. Directions: Fill the bowl or jar with peels, scraps and cores of organic apples that have been browned from air exposure. Cover with water and leave a little head space for fermentation. Make sure the scraps are covered completely with water since exposure could cause mold growth. Cover with cheesecloth and put in a warm, dark place. If you are making batches at different times, label the start date of each batch. You’ll notice the contents of the jar start to thicken after a few days and a grayish scum forms on top. Leave the jar for a month or so to ferment. After about a month you can start taste-testing it and continue until desired strength. When it’s strong enough, strain out the apple scraps and bottle the vinegar. It is normal for the vinegar to be cloudy. There will also be some sediment from the apples and what’s known as the “mother.” If you don’t like the cloudiness, straining it through a paper coffee filter will remove most of the sediment. However, it is the “sediment” that contains so many of the vital nutrients. When the vinegar is ready bottle it up and refrigerate. If you store long term, pasturization is needed to keep out dangerous bacteria. Follow this procedure for sterilizing your vinegar for long term storage. Personally, I like the organic, raw, and unpasturized kind and will stick to buying Bragg’s Apple Cider Organic Vinegar for long term storage needs.
Posted on: Wed, 19 Jun 2013 05:12:26 +0000
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