Guava Vinegar

Ingredients

• one-half pint sugar
• each gallon of fermented liquor

Method

1. 1

   Save all parings and seeds from fresh or cooked guavas and place in a stone jar, covering with cold water.

2. 2

   Tie thin cotton cloth over the mouth of the jar and let stand a week.

3. 3

   Remove old seeds and replace with fresh seeds or start new jars with fresh peel and seeds, pouring all the water together.

4. 4

   After the fruit is removed, add half a pint of sugar to each gallon of fermented liquor.

5. 5

   Keep the cloth tied over the jar-mouth for about two weeks after the sugar is added and fermented, then cork tight.

As published

This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 122. The excerpt below is the record exactly as published.

GUAVA VINEGAR Save all parings and seeds from fresh or cooked guavas and place in stone jar, covering with cold water. Over 294 FRUIT RECIPES the mouth of jar tie thin cotton cloth and let stand a week, when the old seeds must be removed and replaced with fresh seeds or else start new jars with fresh peel and seeds, pouring all the water together as the old seeds are removed. After the fruit is removed add one-half pint sugar to each gallon of fermented liquor

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