What is apple cider vinegar?
Vinegar is a product of fermentation. This is a process in which sugars in a food are broken down by bacteria and yeast. In the first stage of fermentation, the sugars are turned into alcohol. Then, if the alcohol ferments further, you get vinegar. Apple cider vinegar comes from pulverized apples that have gone through this process.
Per webMD, "Over the centuries, vinegar has been used for many purposes: making pickles, killing weeds, cleaning coffee makers, polishing armor, and dressing salads... It is thought to help with several conditions, including diabetes and obesity.
Other websites say apple cider vinegar can be used as a: face toner, reduce the effects of sunburn, douche, weight loss aid, treat dandruff, a remedy for arthritis, remove warts, lower cholesterol, lower blood pressure, also known to have antibacterial and anti-fungal properties (10 Health Benefits from http://www.healthdiaries..com).
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| Just placed in the jar |
The best known organic seller of apple cider vinegar is Bragg (www.bragg.com).
I believe it's good for us and wanted to see how hard it would be to make my own. The Internet has several sites that tell you how to do it, some more complicated than others.
One site said when making an apple pie save the peels and cores and use those to make you own organic apple cider vinegar. I wasn't making apple pie, as I was looking for some health benefits ...but homemade applesauce sounded good. As I've said before I wanted to make my own food, reducing costs and knowing what was in my food so made some homemade applesauce and it was delicious!
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| Chunky applesauce. Yum! |
Song of Solomon 2:5
"Sustain me with raisins; refresh me with apples, for I am sick with love"
I used various different types of organic apples. I typically prefer tart apples but wanted to mix it up. Grabbed 10 apples; a few gala, jazz, pink lady, and golden delicious. Peeled them, cored them and chopped them. Placed them in a pot, allowed them to warm up and cook for about 25 minutes, until the juices naturally came out. I then added some sugar and cinnamon. So much better than store bought, and nice and chunky!
On to the apple cider vinegar...take your peels and cores place them in a clean glass bowl. Measure how many quarts of filtered water it would take to cover them completely. Then add a 1/2 cup of sugar for each quart. Stir well. Place a plate over the apples so that all the apples are completely submerged. Cover with a clean cotton tea towel and place in a dark room for a week. The temputure in the room should not exceed 75 degrees. A week later you should see a bit of foam, which indicates the apples are beginning to ferment. Also you will smell the vinegar smell beginning. Scoop out all of the peels and cores and strain the apple sugar water. Pour into sterilized mason jars. Cover the top with a few layers of cheese cloth and place the outside rim of the two part canning lid on top.
Take the jars and bring them into a dark cool room for 6 weeks. Open the jars periodically and stir so the "Mother" sinks to the bottom and more forms on top. I found these instructions on http://www.grit.com/fresh-eggs-daily/make-your-own-apple-cider-vinegar.aspx.
So why buy apple cider vinegar when you can make it yourself? The next time you make the applesauce or apple pie, make some more apple cider vinegar and pour a bit of your other vinegar into the jars as that will speed up the process. The "mother" is alive and is similar to the "mother" in yogurt and/or sourdough starter. So using a touch of "her" will help make more of whatever product your making!
Enjoy!
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