We all know the health benefits of real apple cider vinegar-and just how expensive it is. I decided to make some and used information from a couple of older books. It is easy to do and you don’t need a cider press, just patience as the fermenting and souring process take time.
CAUTION!! Remember that any vinegar you use in canning must be 5% acidic to be safe. Do not use city water because the chlorine will kill your bacteria and yeast. Do not use metal containers – only glass, plastic or ceramic crocks.
- 1 gallon glass jar
- 1/2 gallon water – well or purified
- 1/2 cup each of honey and organic sugar
- apple cores and peels – any variety will work, but I like to mix tart and sweet
- 1/2 cup raw apple cider vinegar (ACV)
- 1 teaspoon dry bread yeast – if needed