Two years ago my Mom taught me how to can. We started with tomatoes and apple sauce. Canning is time consuming, and I usually end up with strained wrists and sore legs. I like that pain. I fell in love with canning. There is something innately satisfying about preparing your own food for winter. But this post isn’t about canning. It’s about what you do with the leftover peels and cores from canning apples. The year I learned to can, was also the year I learned to ferment foods. So , when faced with piles of leftover apple skins, I knew I would have to use them. I decided to make my own Apple Cider Vinegar. ACV is a somewhat pricey pantry essential, depending on how much you use it. And for organic & raw ACV, you’re looking at $4 per pint at the grocery store. I could make a year’s supply of ACV from something I would THROW AWAY – sign me up please. I use ACV for cleaning, Bone Broth, and dressings. It also is great for heartburn, skin toner, and marinades! So when you have a pile of apple skins, don’t waste them. And if you need any more convincing on reducing your food waste, watch this video. 🙂
For this recipe, you’ll start with a bunch of peels. squish them into a glass jar & fill with water! 
After that, you’ll add the starter culture, sugar and cover with cheesecloth or napkin & a rubber band. Let sit for 2 weeks, stirring occasionally. Don’t be alarmed by the scum on the top, just scoop it off. 
After two weeks, filter out the apple peels and return the liquid to the jar. Let it sit for at least 2 more weeks, and you’ll be enjoying a probiotic rich, apple cider vinegar that you made for virtually free! 🙂 Have fun making this!
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Elizabeth Horn 