Peach Vinegar

Ingredients

• 1 bushel of peaches
• 1 cake of yeast
• 4 gallons of peach juice
• 1 gallon of a strong, good vinegar

Method

1. 1

   Crush peaches, add yeast dissolved in lukewarm water, and ferment at 80-90°F.

2. 2

   Stir daily, squeeze out juice after 3 days, and let ferment until bubbling stops.

3. 3

   Add strong vinegar, cover, and taste weekly until sour enough, then strain into bottles.

As published

This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 93. The excerpt below is the record exactly as published.

Peach Vinegar Crush ripe, sound peaches with a potato masher. To every bushel of peaches use 1 cake of yeast, first dissolved in a little lukewarm water. Place in a clean barrel or keg, cover with a clean cloth and allow to ferment in a room having a temperature of from 80 to 90 degrees Fahrenheit. Stir the fruit every day to keep it from molding. After 3 days, squeeze out the juice and let it ferment until it stops bubbling. Then add 1 gallon of a strong, good vinegar for every 4 gallons of peach juice

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