Canning

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1.5K views · 15K reactions | We're in the midst of food preservation, but we hate any waste - so let's make Apple Cider Vinegar with the cores from the apples we turned into applesauce 🍎 Add any apple scraps [bad spots, skins, cores, etc] to a jar, filling the jar about 3/4 of the way full. You can use fresh apples too, if you prefer! Top your jar off with water - makingsure to leave room for the sugar. For every 1 CUP of water, add 1 TABLESPOON of organic cane sugar. ***We also add a couple of splashes of our current batch of ACV that has the mother in, but that isn't absolutely needed. Give it a real good shake, cover with a cloth - that's thick enough to keep bugs out but still lets air in - and place on your counter. Daily, we give ours a stir for the first 1-2 weeks or however long it takes to form "the mother" - at that point you can stop stirring daily and just let it sit for another week or so before staining OR you can strain it, discard the cores while keeping the liquid and store it away until you plan to use it - waiting at least 6 weeks. We like our ACV pretty tangy, so I prefer not to use it for 6 months or so before ours is "ready." You decide what your preference is. | Homestead-ish Amanda | Peppox98 · Autumn Vibes

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