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May 23, 2011

Pear Vinegar

I've started some pear vinegar. Hopefully I have mastered the art of vinegar-making; my last attempt at vinegar was finally a success. This time I have mother-of-vinegar to use, too.

I have many quart-size bags of apple and pear peels and cores in the freezer. They're perfect for making juice and jelly in the cooler months of the year, which I've kind of let pass by. I was hoping to buy a steam juicer for this purpose but I haven't been able to slide it into the budget, so I'd better just get busy and make juice the old-fashioned way. (Or maybe I'll attempt a homemade version of the steam juicer, who knows?) But first I'll use some of the pear scraps to make vinegar.

This is some of the plum vinegar from my past batch. I still think it's beautiful, and I have been known to take it out of the cupboard just to look at its jewel-like appearance. You can see the "mother", the gelatinous disk at the bottom.

There is still enough vinegar left in the bottom of the bottle to use as a starter for this newest batch.

I took the bag of pear scraps out of the freezer and let it thaw, then put the peels and cores in a clean 1/2-gallon jar right out of the dishwasher, and filled it with filtered water and 1/2 cup of sugar. I also transferred a piece of the "mother" and a tablespoon or so of the plum vinegar into the jar, and covered it loosely. It should be stirred or lightly shaken every couple of days.

Now the waiting begins. Making vinegar is not a quick process, but what satisfaction I get when it's successful.


  1. Yum! Can you use this for a good smelling cleaner too? I use apple cider vinegar, regular vinegar and baby soap for my floors and it works great!

  2. I'd love to make vinegar. I read somewhere that vinegar is fermented wine. That isn't true I assume. Hmmm.... Tell me what to do. This vinegar is deffinitely non-alcoholic isn't it? It wouldn't be vinegar otherwise.
    Blessings! ;)

  3. Alexis - give it a try!

  4. Carra - some websites tell you how to make wine from the fruit with an airlock, and then make vinegar. That isn't necessary.

    It smells yeasty like bread, and will smell vinegar-y when it's done.

    Follow the directions in the post - put the fruit in a clean jar, cover with filtered (non-chlorinated) water, add sugar (1/4 cup to a one-quart jar), and cover loosely. It works best if you can add some raw vinegar such as Bragg's Vinegar from the health food store. Stir daily.

    I'll update in a few weeks!

  5. Carra - PS - the mother-of-vinegar (the bacteria that makes vinegar) eats all the sugar and any alcohol in the fruit juice, so when it's done it's non-alcoholic.


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