ongoing for 20+ years: when pasteurized but unpreserved apple cider starts to ferment, pour into clean glass jar or bottle, paper towel over mouth, held in place by rubber band. Leave on counter & watch bubbles & skin (mother) form at top, which will gradually sink to bottom. When bubbles stop, you've got vinegar - much more flavourful than commercial. I use for cooking & dressings but not for canning as I don't know % acetic acid.
↧