How do you make your own ACV?

[FarmerDenise]

I used enough water to get those apples liquified. It ended up being quite a bit of water, but I did try to keep it down.
If I had a press, I am sure it would be much better to use just pure apple juice, but I made do with what I have on hand. It still came out great. It doesn't taste watered down at all. it is just as tart as the expensive store bought stuff.

 

[PunkinPeep]

thank you
thank you
thank you

 

[ORChick]

Here is some interesting information on making ACV from the peels and cores of apples (scroll down a little; its in the second part)

http://livingthefrugallife.blogspot.com/2008/12/following-up-some-experiments.html

 

[PunkinPeep]

Oh cool.

I'm doing it both ways.

I got about 6 cups of liquid in two different jars - and then the pulp and cores in another jar with water.

I'll see which one i like better.

It's definitely good to know - 'cause my blender doesn't work without electricity.

 

[VickiLynn]

Would homemade ACV be OK for canning? Is there any way to tell how high the % of acid is?

 

[PunkinPeep]

Would homemade ACV be OK for canning? Is there any way to tell how high the % of acid is?

I don't think you want to can ACV. It doesn't go bad, but you could kill the good stuff in it by canning it.

Is that right, experts?

 

[VickiLynn]

Would homemade ACV be OK for canning? Is there any way to tell how high the % of acid is?

I don't think you want to can ACV. It doesn't go bad, but you could kill the good stuff in it by canning it.

Is that right, experts?

OOps. Guess I didn't word that very well. What I was trying to ask was, could you use it in canning recipes that call for some vinegar to make it safe for BWB. I have a salsa recipe like that.

 

[rebecca100]

There is a test to test the acidity, I think. Look it up on a vinegar supply site or winemakers site. I have read that canning with it is not recommended unless you know definately what percent acidity.

 

[ORChick]

I have always read that homemade vinegar should not be used for pickles etc. because it is so hard to definitely know the % acidity. My gut feeling though is that homemade vinegar is probably stronger than bought, just because it always says on the labels of the bought stuff that it has been "diluted to 5% acidity". I am not however recommending the use of homemade for such things. I plan to get some litmus test strips to test my vinegar at some point. I don't make many pickles though, so I haven't got around to it yet.

 

[Wifezilla]

It's definitely good to know - 'cause my blender doesn't work without electricity.