In the past, I've used the peels and cores of apples and pears, and the peels and pits of plums to make vinegar. This is the first time I've used pineapple, but it's the same principle. Just imagine that "pineapple skin" and "core" stand for "fruit skin" and "seeds", and substitute whatever kind of fruit you have access to.
I covered the top of the jar with a cloth and set in a dark place. Vinegar requires air to develop, so don't use a metal or plastic lid on your jar. I stirred the fruit-and-water daily to introduce air. After about two weeks it should begin to smell vinegar-like. I strained the fruit out, replaced the cloth cover, and left it to ferment for a few more weeks. Then it's ready to taste to decide if it's finished and ready to bottle.
The photo above shows the mother of vinegar on top of the fermenting vinegar before I strained out the fruit. It's not mold. It looks and feels sort of rubbery.
A side view showing the "mother" on top of the fruit scraps. In order to strain the fruit out, I used a spoon to gently lift up the layer of mother and moved it to a bowl.
It's folded nearly in half in this photo. After I strained out the fruit, I added the mother back in the jar, where it sank to the bottom.
|A previous batch showing the "mother" in the bottom.|
What is your favorite use for vinegar?
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a