When I started harvesting pears from our fruit trees a few years ago I found that we always had a lot of scraps leftover when preserving. I would give most of them to my chickens but the rest I realized could be turned into vinegar that we could use for all kinds of uses throughout the year. It’s really simple and since we are using something that was destined for the trash anyway it feels good to be able to turn it into something special.
Turning those scraps and cores and peels into vinegar is probably one of the easiest hands off things you can do. All it really takes is patience and time. I use apple and pear scraps regularly to make this recipe. You can take any of the scraps, peels and cores as long as they aren’t rotten or diseased. Fill a 1/2 gallon mason jar with scraps, peels and skins of your fruit. Add 4 tsp of sugar, 1/2 c apple cider vinegar with the mother, and then fill the remainder of the jar with non chlorinated water. Add a lid loosley to the top and let it set for two weeks. After two weeks strain off the fruit scraps and throw away but return the liquid to the glass container. The liquid will continue to ferment for additional 4-6 months. After that time a scoby will have formed in your liquid ( this is normal). You can taste test you vinegar to see if it’s ready. It should smell like vinegar. If there is any evidence of mold or rotten smell then don’t consume. You will know when it’s no longer consumable. Use your senses!
Ingredients:
*1/2 gallon mason jar with lid
*enough fruit scraps to fill mason jar * 1/2 c apple cider vinegar with mother
*4 tsp sugar *1/2 gallon non-chlorinated water
You can watch the video below to see how to make it yourself!
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