This time, I filled the quart jars about half-full of plums, skins and pits and all. On top I put a piece of mother of vinegar from last year's batch - I used a "disk" of mother and cut it in three pieces, one for each jar. Then I filled each jar with filtered water; I've learned the hard way not to use tap water.
After a couple of days I realized that I'd forgotten to put sugar in with the fruit and water, but the brew was working just fine without it. Evidently those plums had lots of natural sugar.
The paper towel coverings were also very wet, and liquid had dripped onto the countertop and down onto the floor below. It's definitely better to use a piece of fabric than paper, so I changed to handkerchiefs held on with the same rubber bands. While I was at it, I redistributed the fruit into a fourth jar, cut the largest piece of mother in half so that I had a fourth bit, and poured some of the filtered water from the original jars into the fourth so that they all had roughly an equal amount. I wanted to lower the level in the jars so that it didn't bubble up quite so far and make a mess on the kitchen counter.
|Mother of vinegar|
One last tip: your kitchen will smell like vinegar. I don't find it unpleasant, there are worse smells in the world (the day our dogs got skunked comes to mind).
I'll let the half-gallon of new vinegar work for awhile longer, then strain it through muslin to remove the sediment that has settled at the bottom, and call it done. (Can you see the new layer of mother at the top of this jar? It has formed since I removed the solids several days ago.)
Isn't it amazing that we can make our own vinegar? I love being able to provide for our own needs.
My hope is to inspire you, and to encourage your homesteading plans and your dreams of a
Facebook | Pinterest | Bloglovin | Subscribe via email