Every fall we take at last one trip to an apple orchard near us. They have family-friendly activities, wonderful local canned for goods sales, and of course, apples, so many apples! My kids love applesauce so I take advantage of the apple seasons to take homemade applesauce so that I can enjoy throughout the year.
Don’t Waste Apples Cores and Peal
I don’t always peal the apple when I make applesauce but if you do take the time to peel the apple, you can use the peal and core to make apple cider vinegar. This way you have virtually no waste!
It is also totally possible to make apple cider vinegar from the whole apple so don’t worry if you don’t have leftover peels and cores from anything. When I make applesauce, I typically do large quantities at a time so I have enough peels and cores for a batch of apple cider vinegar. If you only occasionally use apples, you can store the peels and cores in the freezer until you have enough gathered to start a batch.
If you don’t have an apple orchard nearby, farmers markets are another great place to get organically grown apples. Just check with the farmer. Organic apples are ideal for the apple cider vinegar, especially if you can be using the peel. If you cannot find organic apples, peel them first. Discard the peel and just use the inside portion.
What Is so Special About Apple Sider Vinegar?
Apple cider vinegar has many health uses. It is made through the process of beverage and is high in phosphorous, magnesium, potassium, and calcium. Hippocrates is believed to have prescribed for a variety of ailments.
Acv for Digestion and Heartburn
Acv is base of the spicy cider which is a great remedy to help quickly knock out a cold. It also has a valuable role to avoid heartburn and aiding digestion. In most cases in heartburn is actually caused by little caused by too little stomach acid which slows down digestion. Food and gases put pressure on the stomach causes, by stomach contain include stomach acid to leak back into the esophagus. When you remedy when heartburn with increase and help the body digest more food more quickly. This avoids the build-up and subsequent leakage which causes heartburn.
In addition, most advantages when you take internally, it is wonderful for the skin. When added your bathwater, it helps to naturally restore balance to the skin. It helps kill the bacteria and the fungus on the skin can lead to a host of problems, including eczema, dandruff, and other skin condition.
Unfiltered, Unpasteurized, And With “The Mother”
Most of the ACV you find in the supermarket is pasteurized and highly filtered. These versions still work well for cleaning but they are not optimal for internal and culinary uses because most of the benefits are gone once the “mother” is filtered out and the vinegar is pasteurized.
There are a few available that are “with the mother” which means they leave in the beneficial bacteria that develop during the fermentation process in the vinegar. When you make your own ACV you can be sure that your vinegar retains this beneficial “mother.”
- This recipe uses sugar is necessary to “feed” the bacteria, but most (if not all) of the sugar is fermented out. People often ask if they can use honey. The short answer is yes, but it really does not work as well and causes the whole process to take longer. And to be honest, because the sugar is broken down, there really isn’t anything to be concerned about as far as the effect it will have on blood sugar.
- Make sure all of your equipment and your jar are very clean. It is important to make sure you don’t introduce any bacteria other than what is naturally occurring in the process.
- My favorite apple variety to use for applesauce is Gala so my scraps are usually a majority Gala. However, you get the best flavor if you have a mix of varieties. I use mostly Gala, but I will throw in a mixture of other types for the rest. Some I have used are Fuji, Honeycrisp, Granny Smith, and McIntosh. It just adds some complexity to the flavor.
- White scum is going to form on the top. This is normal. Mold, however, is not good and will spoil your ACV. Be sure that the apples stay submerged under the water. This will help prevent mold. You can use a fermentation weight or even just a smaller glass jar (thoroughly clean the outside) and set it on top of the apples to keep them submerged.
- Gnats and flies love ACV so you need to make sure your jar is well covered. However, it needs to be able to breathe and release gasses created from the fermentation process so do not use a solid lid.or a coffee filter work well.
At the sem point of making apple cider vinegar, you will probably note scoby-like”thing” that forms on the top. This is the “mother”. You can remove it or you can just leave it floating in your finger. If you do not want to make to your own apple acid vinegar, it is becoming more popular apple acid vintage common to the grocery store or carries organic “with the mother”.
How to Make Apple Cider Vinegar
Before starting to make there are few things you will need to have no hand first;
- Clean jar-you can use any size jar I have used a width mouth quart jar and a half gallon pickle jar
- Organic apple scraps-enough to fill your jar ¾ of the way full
- Organic cane sugar
- Filtered water
- Fermentation weight lose or small glass jar
- Cheesecloth or coffee filters
- Rubber band
Apple Cider Vinegar Recipe
Apple cider vinegar with “the mother” has many benefits and it is simple to make at home with some organic apple scraps and a little time. Here’s how..
|Prep Time||5 minutes|
|Total Time||42 days 5 minutes|
- organic apple scraps
- 2 TBSP cane sugar
- 2 cups of filtered water
- Clean and a quart jar very well and let air dry
- Fill in the jar ¾ full with apple scraps. if you are using whole apples, roughly the chop them up before you put them in the jar.
- Dissolve the cane sugar into the cap of water.
- Pour the sugar of the water overs apple until they are completely submerged. Add a little additional water if you need to make sure the apples are covered.
- Weight down the apples with a fermentation weight or with the small glass jar. Any apples that can be exposed to the air could mold.
- Cover with the cheesecloth or coffee filter and secure it with the rubber band.
- Store in a dark place at room temperature. I put mine in a cabinet in the kitchen.
- Leave it for approximately 3 weeks. Check on it every few days to make sure the apples are staying under the water and to make sure to mold is growing.
- After 3 weeks, it will be still smell fairly sweet. Strain the apple pieces out and return the liquid to the jar. Compost the scraps.
- Recovery and put the jar back in a dark spot for another 3-4 weeks, stirring every few days.