Amish kitchens waste nothing — instead of throwing away apple peels and cores during canning season, they turn them into one of the most useful homestead products there is.
Ingredients
- Apple scraps (peels and cores), enough to fill a jar 3/4 full
- 1 tablespoon raw cane sugar (about 12g)
- 2 cups filtered water (about 470ml)
Method
- Fill a wide-mouth quart jar 3/4 full with apple scraps.
- Dissolve sugar in water and pour over the scraps until submerged.
- Cover with cloth or a coffee filter secured with a rubber band. Set in a dark, warm spot.
- Stir once a day for about two weeks, then strain out the solids and return the liquid to the jar, still covered with cloth.
- Let sit another two to four weeks until it develops into raw vinegar with the mother.
Made from scraps that would otherwise be thrown away — one of the most frugal things you can produce.
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