Homemade Apple Cider Vinegar is a must have in our home. I use it in many of my recipes, drinks, and cleaners. It is a multi-purpose staple. My goal for our home, is to make as many store bought items as I can. The less we have to purchase, the better. I love knowing exactly what is in our foods and cleaners.
Every year I make a few batches of apple butter (I will get that recipe posted for you all soon). I could take the scraps and feed our pigs and chickens, but I would rather make up a few batches of apple cider vinegar. Again one less item I have to purchase from the store! The pigs can enjoy the scraps later, when I strain them out! That is a win win for me, they get to enjoy the health benefits from the apples being fermented!
This process is very simple, but you need to be patient and let the apples ferment. I let my apple scraps ferment for a month or longer. Just keep and eye on them, and you will know when it is ready.
- Glass container
- rubber band or canning ring
- coffee filter
- apple scraps
- water (non-chlorinated)
Recipe for making Homemade Apple Cider Vinegar
- Apple peels and cores
- sugar ( 1 tablespoon per one cup of water)
Make sure you always wash your apples well. If you buy store bought apples, I would recommend buying organic apples. That way you don’t have the added chemicals and pesticides.
Fill your glass jars about 3/4 full.
Stir the sugar into the water and make sure it is dissolved. Pour that over your apple peels. Make sure they are completely covered. Leave a little headspace.
This is where the weight comes in. You need to be sure all the peels stay under the water. So you will need some sort of weight to sit on top of the apple peels. I use a baby food jar, it works well. Whatever you find to use, make sure it is glass.
Cover with a coffee filter and place a rubber band or ring to secure it in place.
Place it in a dark area for at least 4 weeks or longer. I place mine in a cabinet next to our stove.
If you get a film on the top, just skim it off and place the cover back on. That is normal.
You will know when it is ready when it smells and taste likes vinegar.
Some will say to stir it around every few days but, I just leave mine alone. It really doesn’t require much tending too.
After 4 weeks, strain you vinegar and discard your scraps. Remember chickens and pigs would love them!
If you are happy with it place it in the fridge or in your pantry.
You have just made homemade apple cider vinegar!
Can you skip the sugar?
No, you need that for the fermenting process. The bacteria will eat the sugar up. So when the process is finished, the sugar will be gone.
Can you use honey?
Yes, it may just take a little longer.
Can you can with homemade apple cider vinegar?
It is not recommended for home canning. Due to not knowing the amount of acidity. For home canning you need a vinegar with a acetic acid level of 5%. If you have a tester and can check the level of your homemade vinegar, and it is 5%, than yes it is safe.
Uses for Homemade Apple Cider Vinegar
- Salad dressings
- Homemade Broths
- Homemade Natural Cleaning Supplies
- Fruit Fly Traps
- Facial Cleansers and Toners
Health Benefits of Homemade Apple Cider Vinegar
- Improves Digestion
- Weight loss
- Lowers Blood Sugar Levels
- Helps with Acne
- Lowers Blood Pressure
- Kills Bacteria
- Contains Antioxidants
- Lowers Cholesterol
- Helps to Balance Ph in Your Body
If you have any questions or comments please leave them below.
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