It had been three weeks since I used my crabapple peels that were leftover from making crabapple sauce to make crabapple vinegar. Last night it was time to get all the vinegar out of the potent peel concoction. I first strained through a mesh strainer. Then I ran the vinegar through a piece of cotton. From a quart of peels I got a little over a cup of vinegar. I'm pleasantly surprised. It's absolutely vinegar. But it has a sweet apple flavor that follows. No idea what I'll use this for right now...maybe on vegetables with balsamic. Someone jokingly called this "jail hooch". Trust me, it's not. It's like "salad hooch". Doesn't sound so tough now. Image Credit: Cale Ruiz |
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A food preservation journey from garden to forest and everywhere in between for winter subsistence.
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