I LOVE it when I can work in my kitchen preparing one thing…and have numerous other things going on at the same time. This one utilizes scraps from ‘other things going on.’
Apples or other tart fruit scraps
1 cup honey per gallon of water
Open glass or crock container
Towels or cloth for covering
Chop apples into chunks (or use scraps from pie making)
Add honey – stir to mix well
Cover with towels (the towels are to keep out fruit flies *see fruit fly trap below) or use a rubber band to tightly tie down a cloth around the opening of the container.
Place in dark spot on counter or in pantry for a month or more…taste occasionally till it’s reached the desired strength
Note: a white ‘fermenting’ scum will appear on the top [this is normal]…scoop it off if you wish…or scoot it aside for taste testing
Strain out fruit
Put liquid in a glass jar with a lid
I experimented with different sugars; concluding that I like honey the best. I tried different sitting times; deducing that a stronger taste will result from a longer sit – but also that the type of fruit used, air temperature, and the time of year that you make it will also have an effect. Which boils it down to – the taste will tell you when it’s done.
Fruit Fly Trap – In an open dish on your counter, place vinegar, liquid dish soap and a piece of fruit that sticks up over the liquid
From The White House Cookbook 1887 – Digitized – Michigan State University Library
“Apple Vinegar (economical and good)
Have an earthen jar ready for use. Into this put your apple peelings and cores if good. Cover generously with water. Cover the jar tight, and let stand in cool place. Every day parings may be added, putting on more water each time. When cold tea is left, pour into this jar and also add molasses to the proportion of a cup to a gallon of water. In the course of two or three weeks you will have an excellent vinegar made of nothing. When ready to use, strain through cheese cloth and stand away. This has been tried with good results, and with a little thought economical housekeepers can make enough in one summer to last all winter. ”
Apple Vinegar from Peels and Cores – Mother Earth News
How to Make Homemade Vinegar – Mother Earth News
Creating Homemade Fruit Vinegars – Mother Earth News
Cut in half and place cut side down in clean, scalded glass quart mason jars.
Drop in 1 or two pits for better flavor.
Pack firmly but not beyond shoulder of jar.
Cover fruit with boiling, light syrup made from 9 cups water to 2&1/4 cups sugar.
Leave 1/2 inch headroom (space between top of liquid and top of jar).
Place scalded lids on jars and hand-tighten screw lids. Do not over-tighten.
Process 7 jars at a time in boiling water-bath canner for 30 minutes, keeping at least 1 inch of boiling water above jar tops.
Carefully lift jars out of canner with jar-lifter and set on towel on counter to drain and cool.
Lids should pop closed as they cool. If not, the seal is not good, so refrigerate and eat soon. These will store well for months if kept in a cool, dark place.
Jeanette (3rd Daughter, child #5):
This was a case where the littlest people had the advantage when filling jars. Mom used narrow-mouthed jars so when a half apricot was dropped in, it often bounced and flipped over. A small hand could fit inside and flip them over – skin-side up – so they would look pretty in the jar.