When Eric and I were making the apple sauce, we decide to start our first ever apple vinegar with the peels and core.
Brigitte, at My Herb Corner blog, had shared her recipe for making vinegar. (Make sure and look further at her blog, as she did nice updates as her vinegar went along). We followed her directions. We made one in the crock with the peelings etc and then I also left a bit of unpasturized apple cider in a bottle, uncapped with cheesecloth on top, side by side with the crock. The juice bottle formed a mother, as did the crock! When I first looked in the crock I saw moldy spots on top of the mother, so I just took her out, rinsed her gently in warmish water, strained the vinegar into a jar, added back the mother and now we have about a quart of homemade raw apple vinegar!
In the following picture you can see the vinegar from the crock in the canning jar to the left and the jar to the right is the juice vinegar. In the bowl is both mothers:)
This week I was gifted with many green tomatoes
I have made one batch of green tomato chutney, following this recipe my friend Anne shared with me. Now I will be able to use my own raw vinegar in this recipe and also, to start more vinegar with the apple peelings from making the chutney;-)
Big hugs to all who visit Comfrey Cottages:) Special thanks to Brigitte for starting me on our vinegar making adventures, and thanks to Anne for the chutney recipe:)