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The coziness of fall has given me the itch to produce things in preparation for winter. Please join me over the next week (or two) as I share my series on making.
Do you remember in October when we were peeling dozens of apples for making apple butter? It seemed wasteful to put all of those peels straight into the compost without doing something culinary with them. I tried making apple peel pectin, but that was a major fail.
I remembered a buzz around the internet on making fruit peel vinegars and since one of our favorite vinegars is raw apple cider I thought I’d give it a shot. This was going to be essentially free, after all.
Here is my (very unscientific) method:
- Place your apple peels and cores into a half gallon mason jar. Pack them in well, but leave a couple of inches of head space.
- Pour filtered water over the whole thing until the peels are submerged.
- Keep the peels below the surface of the water somehow. A smaller-sized jar lid can work for this as well as filling a small plastic baggie with water. However you do it, make sure the peels stay below the water level.
- Cover with a towel, cheesecloth, or a coffee filter and a rubber band or canning ring.
- Allow to sit out in a warm place for about a month. Strain off liquid and store in a glass jar.
Yield: about one quart of raw apple peel vinegar.
A gallon of raw apple cider vinegar costs around $15, so this is approximately a $7.50 savings for almost no effort. I’ll take it!
Have you ever made vinegar? :: What are you making right now?
All information found on Nourishing Days is editorial in nature and therefore meant to motivate and inspire rather than be construed as medical advice.
Any statements or claims about the health benefits of supplements or foods made here have not been evaluated by the FDA and as such are not intended to diagnose, treat, cure or prevent any disease..
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