I keep a ferment/extract/ tincture journal with dates and recipes. I write in the journal if I like it and changes I would like to make. Then I also put the dates on my kitchen calendar
My Mom made ACV when I was a kid. Now, that I know it's benefits, it's not as gross at retirement age as it was at age 12. If I could go back, I'd pay more attention to her. Thanks for your channel, Rachel. I follow several homestead channels and learn something new from each one. I appreciate your willingness to help me understand how to make it work. Blessings, sweet Lady! 🙂
Thank you! I visited our local apple orchard (Gleis in Hillsdale MI) and found your video, now I'll start apple cider vinegar at the same time! A woman at the orchard told me how to make apple butter as well. My first time for all three!
Rachel the more of the video’s I watch of you . The more I realize there is anything you can’t do .keep up the good work and tell Tod he is one lucky man! Have a great day.
I made apple pie filling for the first time this year. Heather at the Kneady Home Steader recommended an inch below the inch head space marker. It worked perfectly! That sure gel expands like crazy!
You inspire me! After watching your Apple Pie Filling video, I spent 10 hours in the kitchen learning to can them. 14 quarts of Apple Pie Filling and Husband is thrilled. ❤ I love watching you guys!
When I canned apple pie filling with clear jel about four years ago, some of the filling came out of the jars. Not all of them. If the jars seal by themselves, clean them and store. Mine are still good even though the filling collapses after a year but had nothing to do with canning process. I had better luck letting the jars set in waterbath canner about twenty minutes. I also fill the jars no higher than an inch and a half. Because filling expands it still keeps head space properly.
Thanks for teaching how to make apple peel vinegar! I’m in the process now of making apple peel vinegar. Today I noticed it was leaking quite a lot and liquid spilled over onto my pantry shelf. I’m putting it back with a bowl under the jar. Just wondering if you or others have had this issue?
It was big fluffy snowflakes here just about 27 miles to the northeast of grand rapids too. I had the grandkiddos and they were excited but also disappointed that it wasn't sticking around to make a snowman lol
You can also use the scraps to make brandy. I use it for flavoring. Alternate scraps, rasins and sugar cover with a pice of cloth and a rubber band are something breathable. Then forget about it for a year. I got this from Doug and Stacy homestead.
Thank you for this video. I am making apple butter for the first time ever. I had remembered that I saw this video. So I am going to use my peels for vinegar. I'll soon live on my land (the house is being built) and then I''ll hopefully have animals to feed the peels to. But for now... I'll try a batch of apple vinegar. Love your videos!
For some reason making ACV intimidates me. I think it is the fear of these ol' Country, Mississippi ants taking over my pantry 😨. Anyway, you made the whole process seem so chill. I just might give it a try. Thank you so much for sharing.
Apple Cider vinegar is brewing in the pantry from yesterdays apples from filling. 2 jars did not seal well so I made a Dump cake this afternoon. Snowing hard in lower MI today.
I let my apple & filtered water sit for two months as it was still bubbling a bit. I stirred it every day for the first month to prevent mold, then every other for the last. Filtered it was still very very pale. I have it on a shelf with loose lids for the second ferment. 🤞🏻Yours looks lovely and dark.
When you fill your jars, fill up just to the curve of your jars before you get to the rim. That will keep that from happening. What happens is when it is canning the filling expands. Darn I wish I had thought about this. I through out all my peelings when I made my pie filling.:( Thank you so much for sharing.
I made Apple butter the other day and saved the peels and scraps to make ACV. But that was a few days ago. The scraps have now turned brown. Can I still use them for ACV?? Thanks Rachel! Your white chicken chili looked delicious BTW and thanks for the pantry tour!
I just finished making some for the first time and I have lots more apples to can, so I think I’ll do another batch. I’m not sure when it’s actually done and when I can clamp the tops of the bottles down?
I got my apple cider vinegar going a few days ago-this is my first attempt so wish me luck! We picked a tone of big yummy apples and I’ve been peeling and canning like crazy🤪 It’s been quite warm here this week so it’s already very active! Love my Masontops for all things fermented! I used the pickle pipe-should I have not? Is there a reason to use loose lid vs. the masontops pickle pipe?
If using a wide mouth jar, a jelly jar filled with water acts as a good weight, just trickier to cover. You can go without any weight just check it more frequently
I have tried many times to make homemade ACV. I think it is too warm in my house..I always get mold! I also have the mason tops and it just doesn't turn out for me. I will keep trying though!
I just canned 7 quarts of sliced apples and now I’m attempting to make ACV. In the video you say to add 1 tablespoon per cup of water. In the recipe it says 1 teaspoon per cup of water. My jars are waiting.
I canned sliced apples (whippoorwill hollars recipe) and almost all of my jars siphoned out almost ALL of the liquid! Like seriously, the jars were floating in the WB canner when i took off the lid... it was terrifying lol. All of them ended up sealing, and ive used a jar already (but wont do them again due to the long process and they weren’t firm at all, may as well have just made applesauce), but the siphoning really scared me! I also have ACV going in a 4 gallon crock per Mary’s Nest’s directions :)
I don’t know how that could have happened, that really weird. I’ve been canning for over 45 years and I’ve never even heard of that happening while the jars are still in the water!
I've tried it without before and unfortunately didn't work. The sugar is converted through the fermentation process though, so very little sugar content in final vinegar state
I’ve let my ACV go for a month or more and I leave everything in the jar. It comes out perfectly. I just don’t think two weeks is long enough to extract the entire flavor from the apples, that’s just my preference, so I like to leave mine longer. I think you will be fine. You can strain it and cap it and the vinegar will only get better! Good luck. 👍🏼
Hey Rachel. I just strained my first batch of apple cider vinegar and its quite thick, almost like pectin...it is starting to taste like vinegar...is that normal.
@@1870s i read up a bit on it...its normally due to lots of pectin in some apples. Once finished they said you can dilute it a bit. Mine is only 2 weeks old so has lots of time to finish. Thanks for the great video...it so fun using up scraps eh (oh man can you tell i am canadian hahahha)
No need to reseal them. If they are sealed they are good. Take rings off. Wash the jars good. Then pick them up by the seal. If it stays on they are good. Sipages really isn't a big deal. It happens to a lot of this. Plus your apple will soak up some of the liquid and some people think that is sipage too.
Heidi at Rain Country says to not weigh the fruit but let it stick out of water to catch the ferment stuff in the air. My first batch of apple peelings is doing almost nothing after 2 weeks. Can anyone help?
I just made some for the first time and didn’t have a way to weight the apple peels/cores down, so just left them. After a week or so there was mold on some of it. I read up on it and found differing advice, so I just took out the moldy parts and threw them away and put it back in the closet. It did fine after that, no more mold. I just strained it and put it in bottles. I didn’t clamp them down, but I’m wondering when it’s ok to do that?
Homemade vinegar is not to be used in canning. Commercial vinegar for canning is 5% acidity. There is no way to know what the acidity is of the homemade vinegar.
This comment is for when posted the video: Back together again/Urine as a home remedy? Posted a year ago. It’s rare when it happens to me but, when it does I use ice cold milk. And it works every time. The trick is to change it once the milk gets warm. Then repeat.
I keep a ferment/extract/ tincture journal with dates and recipes. I write in the journal if I like it and changes I would like to make. Then I also put the dates on my kitchen calendar
I do that too. If I wild craft something I jot when and where so I can adjust the following year.
Just a tip for you in the future....pie filling really expands. I don't fill my jars too full. I leave at least a 1 1/2 inch fill.
I learned this the hard way, with blueberry pie filling.
My Mom made ACV when I was a kid. Now, that I know it's benefits, it's not as gross at retirement age as it was at age 12. If I could go back, I'd pay more attention to her.
Thanks for your channel, Rachel. I follow several homestead channels and learn something new from each one. I appreciate your willingness to help me understand how to make it work. Blessings, sweet Lady! 🙂
I’m making acv for the first time because it was the year of the fruit! So my question is, do I need to refrigerate it when it’s finished?
Thank you! I visited our local apple orchard (Gleis in Hillsdale MI) and found your video, now I'll start apple cider vinegar at the same time! A woman at the orchard told me how to make apple butter as well. My first time for all three!
Rachel the more of the video’s I watch of you . The more I realize there is anything you can’t do .keep up the good work and tell Tod he is one lucky man! Have a great day.
I made apple pie filling for the first time this year. Heather at the Kneady Home Steader recommended an inch below the inch head space marker. It worked perfectly! That sure gel expands like crazy!
I love heather!
I just love how calm and soft spoken you are! It's very relaxing to watch your videos. You have a beautiful home too!
That is so cool. Learn something new everyday. Have a great one!
Had to watch again. Making apple dumplings today and thought I would make vinegar with my scraps. I love love your no waste.
You inspire me! After watching your Apple Pie Filling video, I spent 10 hours in the kitchen learning to can them. 14 quarts of Apple Pie Filling and Husband is thrilled. ❤ I love watching you guys!
A crowded pantry, that's also one of my issue. When cooking is too fun and there are tons of projects to make, that's what happens every time. 😁
And just when I thought you could do no more and you come up with this great idea!! Endless treasures !!!
When I canned apple pie filling with clear jel about four years ago, some of the filling came out of the jars. Not all of them. If the jars seal by themselves, clean them and store. Mine are still good even though the filling collapses after a year but had nothing to do with canning process. I had better luck letting the jars set in waterbath canner about twenty minutes. I also fill the jars no higher than an inch and a half. Because filling expands it still keeps head space properly.
I’ve been doing this same recipe since the summer. I love the resourcefulness!
Thank you for this video,I did not know that I can do my own applecidervinäger.😊Tomorrow I know what to do when it `ll rain the whole day.🇸🇪
Thanks for this! I have always wanted to know how to make a apple cider vinegar. 🙂
APPLE BUTTER FROM APPLE PEELS--I COOK THEM DOWN AND THEN PUREE--ITS DELICIOUS [add cinnamon & sugar if desired]
Thank you for sharing . Peace out fellow earthlings
Thank you so much for all you do
I do this with pineapple peel too to get pineapple vinegar, it’s so good in salad dressing 🍍
Oooo now that sounds good!
So any fruit peels work with this for making vinegar
I subbed because you are so interesting to watch and you 2 as a couple are adorable. LOVE your kitchen btw.
Thank you 😊
Nice job Rachel. I make all kinds of vinegars, they are so easy. My favorite is orange clove to clean with and it smells so yummy.
I will be trying this one looks easy and no waste is a good thing.
Thanks for teaching how to make apple peel vinegar! I’m in the process now of making apple peel vinegar. Today I noticed it was leaking quite a lot and liquid spilled over onto my pantry shelf. I’m putting it back with a bowl under the jar. Just wondering if you or others have had this issue?
Rachel, thanks for video, love it so much as always. I will try it in few days. Love from Czech Republic.
I’ll be making my very first batch this week, along with fermented carrots.
Thanks Rachel. Now I know how.
YES! I save my spice jars and I got called a hoarder !!! I knew it was the thing to do !
Snowing in Grand Rapids this morning.
It was big fluffy snowflakes here just about 27 miles to the northeast of grand rapids too.
I had the grandkiddos and they were excited but also disappointed that it wasn't sticking around to make a snowman lol
I think writing on lids is always a great idea
Great tutorial
Thank you for inspiring me to make my own apple cider vinegar!
You can also use the scraps to make brandy. I use it for flavoring. Alternate scraps, rasins and sugar cover with a pice of cloth and a rubber band are something breathable. Then forget about it for a year. I got this from Doug and Stacy homestead.
Oh cool
Thank you for this video. I am making apple butter for the first time ever. I had remembered that I saw this video. So I am going to use my peels for vinegar. I'll soon live on my land (the house is being built) and then I''ll hopefully have animals to feed the peels to. But for now... I'll try a batch of apple vinegar. Love your videos!
Pie filling should have 1.5 inch headspace. Works every time!
Can/should you add a little of the mother from the last batch (or store bought organic) of vinegar to help kick start the fermentation?
For some reason making ACV intimidates me. I think it is the fear of these ol' Country, Mississippi ants taking over my pantry 😨. Anyway, you made the whole process seem so chill. I just might give it a try. Thank you so much for sharing.
I don’t have ants in the house, but you could set the jar in a pie plate with some water in the bottom.
@@cynthiafisher9907 That's a great idea! Thank you so much for chiming in 😊❤😊.
Here in VT I worry about attracting the fruit flies and drain flies
I have apple peels and cores that I’m saving to do this very thing 💚🍎
@@karen1nicola I freeze them in freezer bags.
Apple Cider vinegar is brewing in the pantry from yesterdays apples from filling. 2 jars did not seal well so I made a Dump cake this afternoon. Snowing hard in lower MI today.
I made more pie filled a week or two ago and had some syphoning happening. Most of the jars did but all sealed perfectly. So yours should be fine too
nice video
U r such an inspiration thank u
After straining it out, do you screw the lid on for the last 2 weeks? or just set it on top like the first 2 weeks? thanks for sharing this method!
I let my apple & filtered water sit for two months as it was still bubbling a bit. I stirred it every day for the first month to prevent mold, then every other for the last. Filtered it was still very very pale. I have it on a shelf with loose lids for the second ferment. 🤞🏻Yours looks lovely and dark.
Mine is pale as well, just finished. I wonder if it’s because I used green and yellow apples?
I used fallen apples, probably macintosh, from a former wee orchard in the woods. So red and a little green. Maybe it’s the aging?
When you fill your jars, fill up just to the curve of your jars before you get to the rim. That will keep that from happening. What happens is when it is canning the filling expands. Darn I wish I had thought about this. I through out all my peelings when I made my pie filling.:( Thank you so much for sharing.
I made Apple butter the other day and saved the peels and scraps to make ACV. But that was a few days ago. The scraps have now turned brown. Can I still use them for ACV?? Thanks Rachel! Your white chicken chili looked delicious BTW and thanks for the pantry tour!
Thank you
Hey hun!!! Good morning ☺️
Todd👍
I just finished making some for the first time and I have lots more apples to can, so I think I’ll do another batch. I’m not sure when it’s actually done and when I can clamp the tops of the bottles down?
So do you just put the peelings in a bag in the freezer?
take lids off and clean, check for solid seal, if good, its good!
Rings? Maybe? Not lids right?
@@Emeraldwitch30 yes rings, sorry check lids by lifting, pie filling expands so you have to give it 1-2 inch head space when filling.
@@glenna8581 well I knew what you meant I thought. But in case a newer canner didn't I figure I'd ask
Could you not use the fermenter lids ontop instead of leaving the top and ring loose on the top? Would that help ferment the vinegar faster?
I got my apple cider vinegar going a few days ago-this is my first attempt so wish me luck! We picked a tone of big yummy apples and I’ve been peeling and canning like crazy🤪
It’s been quite warm here this week so it’s already very active! Love my Masontops for all things fermented! I used the pickle pipe-should I have not? Is there a reason to use loose lid vs. the masontops pickle pipe?
nice!
I noticed you use unsulfured molasses does it make a difference if you use sulfur or unsulfured?
You can also make apple jelly from those left-over peels/cores.
on the seeping i leave 1 and half inch head space that way it has plenty of room to expand all mine when done was right at the top ( just below lid)
Thanks for the tip!
Great video and great idea just wondering ,I didn’t see that you tightened the rings on the jars
The apple cider vinegar needs air while aging i think she said it but then kinda went fast.
Yes do not seal the jars at all
Hello, do you have the recipe for the vanilla as well?
In your written directions below your video it says Tsp instead of Tbs. Like the video showing how easy it is!
What’s the diff between apple scrap vinegar & ACV? This strikes me as the former, no?
Is it fine with the stems and seeds? I’ve made it with chopped apples but I want to make a scrap batch like this!
How do you get your vinegar so clear?
I have problem with fruit flies so I put in cooler, covered with cloth and rubber band and zipped bag closed. I leave apples 4 weeks before straining
I'm making acv for the first time. After a week it became slimy and foamy on top. Is that okay/normal??
I'm in southeastern Michigan and I just looked out the window and saw our first snow fall :( Guess we aren't skipping winter this year :(
Yep us too
Endless summer on the West Coast and I hate it. Come vacation for a bit here you'll be wearing shorts in November!
I've been looking for this recipe. What if you don't have the pickle thing to hold everthing down ? Any substitute? God Bless
If using a wide mouth jar, a jelly jar filled with water acts as a good weight, just trickier to cover. You can go without any weight just check it more frequently
@@1870s thank you
I have tried many times to make homemade ACV. I think it is too warm in my house..I always get mold! I also have the mason tops and it just doesn't turn out for me. I will keep trying though!
why not use ur burpee tops for cider vin??
After you strain peels, do you cap tightly or leave breathing space?
Leave air space until it turns to vinegar
I just canned 7 quarts of sliced apples and now I’m attempting to make ACV. In the video you say to add 1 tablespoon per cup of water. In the recipe it says 1 teaspoon per cup of water. My jars are waiting.
I dissolve the sugar in the water before going into the jar.
I canned sliced apples (whippoorwill hollars recipe) and almost all of my jars siphoned out almost ALL of the liquid! Like seriously, the jars were floating in the WB canner when i took off the lid... it was terrifying lol. All of them ended up sealing, and ive used a jar already (but wont do them again due to the long process and they weren’t firm at all, may as well have just made applesauce), but the siphoning really scared me! I also have ACV going in a 4 gallon crock per Mary’s Nest’s directions :)
I don’t know how that could have happened, that really weird. I’ve been canning for over 45 years and I’ve never even heard of that happening while the jars are still in the water!
Can you use the peels if they have been frozen?
Sure, should be just fine.
Hubby need to build you a new pantry
Question....is sugar really necessary? Do the apples not have enough natural sugar?
I've tried it without before and unfortunately didn't work. The sugar is converted through the fermentation process though, so very little sugar content in final vinegar state
So do you have to reseal them? I had some that spewed over and someone on here told me as long as it,sealed it was fine.
Once the 4-6 week process is over I will seal them
Can anyone tell me what would happen if you did not strain the apple bits out until 12 weeks later? it still would go to vinegar wouldnt it? xxxx
I’ve let my ACV go for a month or more and I leave everything in the jar. It comes out perfectly. I just don’t think two weeks is long enough to extract the entire flavor from the apples, that’s just my preference, so I like to leave mine longer. I think you will be fine. You can strain it and cap it and the vinegar will only get better! Good luck. 👍🏼
Also, check for mold and smell it, but if you have vinegar, as I’m sure you do, mold won’t be able to grow.
and i see you didnt put a dish under your jars, are you not worried about seepage during fermentation? :)
Do you add distilled water or tap water for your vinegar?
I use my filtered water (Berkey)
Can you tighten the lid after straining?
After straining let sit 2-4 more weeks until vinegar taste is where you want it. Once it's ready then seal
@@1870s thank you!
When do u tighten the lids?
See instructions in description, after the 4-6 week process is complete
Hey Rachel. I just strained my first batch of apple cider vinegar and its quite thick, almost like pectin...it is starting to taste like vinegar...is that normal.
I've never had mine get thick like that, but I'd imagine it's super healthy
@@1870s i read up a bit on it...its normally due to lots of pectin in some apples. Once finished they said you can dilute it a bit. Mine is only 2 weeks old so has lots of time to finish. Thanks for the great video...it so fun using up scraps eh (oh man can you tell i am canadian hahahha)
Do you remove the peels after 2 weeks?
Yes
No need to reseal them. If they are sealed they are good. Take rings off. Wash the jars good. Then pick them up by the seal. If it stays on they are good. Sipages really isn't a big deal. It happens to a lot of this. Plus your apple will soak up some of the liquid and some people think that is sipage too.
Nothing goes to wast here. All scraps go to the chickens
I did not see you put sugar in the 2nd jar?
Just edited out
You’re a beautiful lady and I think you should leave it as it is it’s pretty!! Have a wonderful time on your Birthday trip ♥️♥️
I tried this but mine did not turn out. I just threw it out. 😕 I wanted it to work out so bad.
The description says 1 teaspoon of sugar and video says 1 tablespoon of sugar per cup of water
Heidi at Rain Country says to not weigh the fruit but let it stick out of water to catch the ferment stuff in the air. My first batch of apple peelings is doing almost nothing after 2 weeks. Can anyone help?
I've never had good results let my fruits or veggies stick out if water, but do what works for you
I just made some for the first time and didn’t have a way to weight the apple peels/cores down, so just left them. After a week or so there was mold on some of it. I read up on it and found differing advice, so I just took out the moldy parts and threw them away and put it back in the closet. It did fine after that, no more mold. I just strained it and put it in bottles. I didn’t clamp them down, but I’m wondering when it’s ok to do that?
Any ferments need to be completely submerged or mold will form.
@@sherrye1326 But after the juice begins to be more acidic I think it kills the mold.
Sherry E that is why Heidi says to stir each day so mild will not form.
leakage comes from filling the containers to full.
you can also use peels/cores to make clear apple jelly
Yes I have done this
Homemade vinegar is not to be used in canning. Commercial vinegar for canning is 5% acidity. There is no way to know what the acidity is of the homemade vinegar.
Correct homemade ACV is for general cooking, dressings, or digestive health amendment
That is what PH strips are for.
Apple cider vinegar is made from apple cider not apple bits.
This comment is for when posted the video: Back together again/Urine as a home remedy? Posted a year ago. It’s rare when it happens to me but, when it does I use ice cold milk. And it works every time. The trick is to change it once the milk gets warm. Then repeat.
Wow 🤩 thanks for reading that. So quick too. That was fun. Sorry. It’s my first time posting something.
And getting a response , too.
Post more if you'd like. We read everything, but don't always have time to write back to everyone 😃