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Making Vinegar from Fruit Scraps

April 18, 2012

From the canning group on Facebook.

How to make Fruit Scrap Vinegar

This is one of those ‘no cost’ recipes made from things that other people normally throw away. When I made applesauce, I also started making this vinegar at the same time, with all of the fruit trimmings, cores, and cut out bruises. I fermented them in jars for awhile, strained out the fruit scraps, and let the vinegar ferment longer. The result? An amazingly fragrant and abundant fruit vinegar for almost no cost. Waste not, want not!
Tips for making Fruit Vinegar

  1. Chopping up your fruit helps them ferment quicker, but make sure the pieces are big enough to strain out easily later (no puree).
  2. You could use whey to jump start this fermentation, but I don’t since I always have such a large quantity to do at one time. If you want to, use 2 Tablespoons per quart.
  3. If you choose to use honey instead of Rapadura, the ferment will take a bit longer but it will still work.

Pineapple or Apple or other Fruit Scrap Vinegar
Rating: 4 forks (key) They all eat it with realizing it 
Difficulty:
Easy and inexpensive!
Page in NT: 156
Equipment:

  • Chef’s Knife
  • 1/2 gallon mason jars
  • No stain, No Slip Cutting Board
  • Cheesecloth

Ingredients:

  • skin and core from 1 pineapple
  • for pineapple vinegar only: 2 teaspoons dried oregano & 1/4 teaspoon red chile flakes

–OR– for apple scrap vinegar

  • apple or pear cores, trimmings and peels (bruised or overripe fruit ok, except throw out any pieces with mold on it)

To make sugar water:

  • 1/4 cup Rapadura sugar (or honey)
  • 1 quart filtered warm water

Preparation:
Prepare the sugar water for the amount of fruit scraps that you have with the ratio of 1 quart water to 1/4 sugar. Make sure all sugar is completely dissolved. Fill jars with coarsely chopped up fruit scraps about half full, then pour in the sugar water solution. For pineapple vinegar, add the additional spices and stir in. Cover with a towel or cheesecloth and let ferment at room temperature. Stir once/day if you can.
You will notice the liquid darken after about a week. At that point, strain out the fruit scraps and discard or compost them. Ferment the vinegar for 2 to 3 weeks longer, stirring it periodically.

Coarsely chopped up fruit scraps about half full, then pour in the sugar water solution. For pineapple vinegar, add the additional spices and stir in. Cover with a towel or cheesecloth and let ferment at room temperature. Stir once/day if you can.

You will notice the liquid darken after about a week. At that point, strain out the fruit scraps and discard or compost them. Ferment the vinegar for 2 to 3 weeks longer, stirring it periodically.

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From → Fruit, Homemade

One Comment
  1. What a great, easy tutorial. Thank you! I have a juicer and throw countless pounds of peelings to the chickens.

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