Economical Vinegar

Ingredients

• peelings of apples, pears, peaches or quinces
• boil pure rain water
• one pint alcohol
• one gallon of that

Method

1. 1

   Place fruit peelings in a stone crock, pour boiling water over them.

2. 2

   After several weeks, boil in a porcelain kettle for half an hour, strain, and add molasses to taste.

3. 3

   Pour into a prepared vinegar barrel.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 553. The excerpt below is the record exactly as published.

Economical Vinegar, — After washing the fruit, discarding all that is rot- ten, place the peelings of apples, pears, peaches or quinces in a stone crock, if you use any crab apples, put them in too ; boil pure rain water and pour hot over them ; if in cold weather they can stand several weeks then place in a porcelain kettle, covering them with water to the depth of two inches ; set on stove, let them l>oil for half an hour, strain through a collender, let the juice stand until it settles, then add enough molasses to make a pleasant taste ; now pour it into the keg or vinegai* barrel that has been prepared with a hole for faucet in the end of the barrel at the lower side, made the size of faucet; it should be one inch from the stave, so that it can be easily cleansed KITCHEN WBINKLEI. 637 with a wet cloth wrapped around the finger and passed under the faucet. The bung hole ought to be in the upper side of barrel equally distant from each end. Take cork out of bung hole, or if none in barrel make one, and cover it with a piece of mosqueto netting or other very thin material ; paste can be put around the hole, and the cloth put on it, or tack it on with small tacks — either will do, for you have to lift up one corner so as to place the f un« nel in when vou wish to add more juice. Here in MinnesotOi many apples are used in tne winter. All the pealings and cores can be saved, by placing them in a crock, pouring water over them, keeping them until crock is full. Then boil and proceed as above. Add one pint alcohol to eight or ten gallons of juice, or if you can set boiled cider add one gallon of that

Cook this with the app: pantry check, scaling, and the assistant.