I use apple cider vinegar a lot, and I’ve always wanted to try making my own. Apple cider vinegar can be used for lots of things, and the claims of what it can do can pretty lengthy. Here’s how we use it in our house:
*to clean our cast iron cookware
*I use it as toner on my face
*drink for health benefits (my husband and I have both tried this before, but haven’t done it consistently enough to notice results)
*I did use it to remove a wart from my son’s finger. I also used conventional wart medicine as well, out of desperation, so I can’t say this is a surefire method
Other claims to fame that apple cider vinegar has (but I can’t personally vouch for) include: makes your hair shiny when used as a conditioner, repels insects, detoxifies the liver and helps break up mucous in the body, reduces heartburn, aids in weight loss, helps curb sugar cravings, and many more.
Organic raw apple cider vinegar is supposed to be the best if you’re planning on using it internally, and a gallon of Bragg’s is currently $33.70 plus $5.98 shipping on Amazon. (The reviews of people taking a tablespoon or two of it daily for health benefits are overwhelmingly positive.) My family eats a lot of apples anyway–probably around 3ish per day, so it makes sense to try and make apple cider vinegar out of the apple scraps we already have.
Collect apple cores, skins and scraps in a jar–I keep mine in the fridge because we go through so many apples so quickly. You should be able to keep them in the freezer if you’re afraid they will mold before you can make the vinegar.
A little way into the process, I decided a wide mouth jar would be better to use, so that I could weigh the apples down. (Apparently I forgot to retake the pictures, so squint your eyes and pretend with me that this is a wide mouth jar.) Fill the jar 1/2 to 3/4 full of apple scraps from 6-8ish unsprayed and scrubbed apples.Add 2 Tbs of sugar and 2 cups of filtered water (if your water is chlorinated–I used tap well water, and it turned out just fine) to your jar.
Stir to dissolve the sugar, which will be eaten by the fermentation process.
Next, put a regular sized canning jar lid into the jar, and weigh it down with a shot glass or baby food jar.
Any pieces of apple that come up out of the water can mold, so make sure that all the apple stays submerged until the water.
Top the jar with a coffee filter or cheese cloth and canning ring or rubber band, and set in a dark warm place for 2 weeks.
I write the date on the jar so that I don’t forget, as I usually have more than one batch of vinegar going at a time.
In two weeks, the liquid should be bubbly and may have sediment in it.
Strain the contents of the jar through a fine mesh sieve into a new jar, and top the new jar with the coffee filter and rubber band, and return to the cabinet for 2 more weeks.After 2 weeks, taste the vinegar to see if it’s as strong as you like. After the straining, I’ve let it set up to 4 weeks. When the vinegar is as strong as you want it, put a regular lid on the jar, and put it in the fridge.
I want to try taking a few tablespoons of the apple cider vinegar every day, to see if it really does produce astounding health benefits. How do you use apple cider vinegar?