Apple Scraps Vinegar

Apple Scrap Vinegar

Cooking with autumn’s bounty of apples—whether you make a big batch of applesauce or a bumper crop of apple pies—can result in a lot of peels and cores destined for the compost. Knowing how to make apple cider vinegar at home is an easy way to repurpose the scraps! Because the amount of acidity in homemade vinegar is inconsistent, it should not be used for other canning projects, but it’s delicious anywhere else you’d use apple cider vinegar. (Try it in the Broiled Scallops with Apple Gastrique recipe.)

*If you don’t have a 1/2 gallon (1.9 L) jar, use a food-safe bucket and a plate to weigh down the apple scraps.

  • Preserving technique: Ferment
  • Yield: 1 1/2 to 2 qt (1.4 to 1.9 L)
  • Time to make: 10 minutes
  • Time to wait before eating: 4 to 6 weeks
  • When to eat: Within 1 to 2 years

Quick Applesauce

Don’t worry about apples rotting on your shelf ever again! Peel, core, and chop 2 or 3 apples and toss with 1 Tbsp (15 mL) honey and 1 tsp (5 mL) lemon juice. Blend ingredients, add more honey and lemon to taste, and store in airtight container in fridge for 3 weeks or longer. Cook to thicken if desired. If you use a high-speed blender, you can de-stem and quarter the apples and purée with skin and cores intact.

Source: Why Preserve?

You might also like

Virtuous Vinegar

The Canadian Apple Season is Here!

Perk Up Your Palate