Disaster Tip of the Week: How to Make Scrap Apple Cider Vinegar for Your Pantry

by DisasterMOM on April 13, 2012 · 0 comments

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Apple Cider Vinegar is known as the “The Miracle Cure.”

Scientists have identified as many as 90 different substances in this wonder drink.

Scrap apple cider vinegar is inexpensive, healthy and something cool to do with your kids. I enjoy reading about the health benefits, particularly the claims that apple cider vinegar can help allergy and asthma suffers.

You Can Have Your Apples and Drink Them Too!

I have researched a number of recipes and decided a simple scrap vinegar would be a perfect starter.

Scrap apple cider is exactly what it implies. You can use any portion of the scrap of the apple to include peel or core and use the inside portion of the apple for pies or sauces.

As with any recipe, the better the ingredients the better the final product. Start with organic apples and pure water to get the best batch.

Image by statelyenglishmanor

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.

Share Your Homemade Vinegar Tips With Us!

If you make and store unpasturized vinegar, share with us your techniques or ideas.

Enjoy your homemade vinegar and please share tips, suggestions or other ideas since this is a great disaster preparedness product for your pantry.

Please check out my store below for hundreds of health and beauty products including Bragg’s Apple Cider Vinegar.

Image two: by glitzypursegirl



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