In the freezer I have several quarts of applesauce and some sliced, sugared apples for pie filling and crisp. I also canned a few quarts of apple juice.And today I started another batch of apple cider vinegar. I'm kind of excited about that. It was so easy to do, just throw the apple scraps (peels and cores) into some jars, cover with water, and let nature take its course.
I've used store bought ACV to make pepper jelly, salad dressings, marinades, etc... oh, and as a hair rinse. But I've never bought the expensive "good stuff" with the mother in it. Now I've got some-RAW, ORGANIC. and FREE!
I asked on the Homesteading Today forums about using this stuff but didn't get much response. So, before I spend hours googling all the different ways to use ACV and searching for health benefits, does anyone want to chime in on how you use it or benefit from it? I'm all ears! Comments please!
6 comments:
The only negative that I have heard is that the acid level might not be high enough for canning purposes but I don't know how to test it. There should be a way, probably some meter or test strip.
I'd be interested in making homemade ACV also, so I hope some others can give us both advice. I usually just make an apple cider jelly out of the peels & cores, but ACV would be nice.
I put 2 TBL in our chicken's 1 gallon waterer, good for their digestion and hard shells. I use Bronner's.
You got my curiosity up! So far in my internet wanderings, I'm being directed to wine making sites. We will see where that leads me! Thanks for the tip!
I'm going to try the jelly next year. Right now I have an overload of blackberry jam. And I don't want to peel anymore %^&* apples!
I was wondering about livestock! Thanks for that!
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