alive logo

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.


    Apple Scraps Vinegar


    • 1 cup (250 mL) apple wood chips
    • 1/2 cup (125 mL) honey
    • 4 cups (1 L) filtered water, plus extra
    • Peels and cores from 12 lb (5.4 kg) apples
    Additional materials
    • 1 - 1/2 gallon (1.9 L) wide-mouth jar*
    • 1 - 1/2 cup (125 mL) Mason jar to use as a fermenting weight
    • 3 - 12 in (30 cm) square pieces of cheesecloth



    In well-ventilated kitchen, toast wood chips in large frying pan over high heat, moving pan frequently until wood just begins to smoke. Lay 2 pieces of cheesecloth on clean counter (in layers), place wood chips on top, and tie into a u201ctea bag.u201d Make sure all wood is secure so none escapes into your vinegar.


    Dissolve honey in water.


    Fill 1/2 gallon (1.9 L) jar with apple scraps. Place wood chip bag on top to prevent apple scraps from floating. Pour in honey water, adding more water to fully submerge apple scraps if necessary. Place 1/2 cup (125 mL) Mason jar on top to keep scraps submerged. Cover with clean piece of cheesecloth and place in warm spot in kitchen.


    Skim off any residue that appears daily. Taste after 1 month, and ferment for up to 4 weeks more. Itu2019s done when you like the taste. Store in fridge for maximum life.


    Like this recipe?

    This recipe is part of the Why Preserve? collection.



    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.