Homemade Apple Cider Vinegar

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Today we took some time to harvest the last of the baking apples from the tree.  It is the last of our fruit … excluding tomatoes …. and makes it feel like autumn is really here, especially as the rain has just begun.  Apple crumble on the menu tonight I think however what to do with all the extras and the peels?

I have an apple cider on the brew which I’m hoping will be drinkable so thought I’d get some more apples ready for a second brew ….. fingers crossed.  I also was reminded about an easy apple cider vinegar recipe I had, only uses the peels and cores of the apples, which was successful many years ago.   I have decided to just be lazy and re-post it below with a few notes in italics 🙂  I’ll keep you posted on the Cider!

‘A while ago I was given a link to making your own apple cider vinegar and I have to say that at the time it fell into my ‘lovely, but no time to do now’ basket.  However as the apple harvest time came and I was given some apples along with all the apples coming from our trees I thought it was time to get cracking and make some!

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This recipe from Janella Purcell (sorry link doesn’t seem to be working now) is almost too easy for words!  It is simply making the most of your waste as you prepare your apples for stewing or baking…… I know isn’t that awesome 🙂  So, as I cut, peeled and cored I popped all the skins and cores into a large jar beside me. Then when it was full I added a couple of tablespoons of honey (I’m trying with maple syrup this time due to veganism on the bus now) and covered with filtered water.  Yes, that is it …. oh and the patience to let it mature 🙂

Once you have your jar full of honey, water and apple leftovers you need to cover with something breathable and wait.  After 2 weeks you can take out all the apple for composting, leaving behind the liquid, and then stir daily for 4 weeks while the mixture turns into Apple Cider Vinegar then bottle up.

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Now while it all seemed (and is) very easy I have to say that the end result was a little different from what we were all expecting.  I’m not sure if it is because there were a few stray seeds that lingered in the liquid or just the type of apple used.  Either way there is a distinct taste of ‘corn chips’ when we tasted it neat ….. no, not what we were expecting either but there you are.  (This makes me laugh as I forgot about that!! The longer we had it sitting in the cupboard the nicer it got so I think the moral of the story is to brew and let it sit for as long as possible) All in all, I think that it will be a recipe that I’ll venture to try again 🙂 True to my word I am :)’

Hope this finds you making the most of what you have at hand.

Arohnaui

Y

www.becominghealthy.co.nz

Refined Sugar Free Feijoa Chutney

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It is raining feijoa it seems and wherever we look or go fruit is littering the ground!  We love them here; fresh, as jam, as chutney in baking…. you name it we will have a go.   Our own tree isn’t that great at producing big fruit however the kids always manage to find a feed when they are out playing.  Yesterday though, while visiting the Mother in Law the kids managed to collect several large bags from the place where she lives.

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Feijoa, washed and ready to use.

So over the next 2 weeks at least…. maybe more depending on how many more people give us Feijoa…. I will share a few recipes that we use.  This week I thought I would share a Feijoa chutney recipe which I have adapted to use honey instead of sugar.  This yummy recipe comes from ‘Vegetariana’ by Susie Shaw and Wendy Baxter (which was a freebie with an magazine many moons ago and doesn’t seem available except on the link given for a Trade Me sale) so I’ll put down the original recipe and just add my honey modification in brackets.   Another point is they didn’t use the skins in their recipe whereas I do (waste not, want not) so my instructions are below rather than theirs.

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Yum!! Feijoa Chutney for our stores

Feijoa Chutney (makes 4.5 x 225 gm jars)

-12 Feijoas

-2 cooking apples (I used large eating apples so it was sweeter)

-1 tsp mixed spice

-450 gm sugar (150 gm runny honey)

-2 onions

-250 mls cider vinegar (I used apple cider vinegar… guessing it is the same)

-1 tbsp salt (I just did a few grinds of himalayan salt)

– 1 tsp cayenne pepper ( I use 1/2 this amount or none)

  • Top and tail the washed feijoa and chop into chunks (size depends on what you like)
  • Dice onion along with cored and peel apples
  • Put all ingredients into a pot and bring to the boil
  • Simmer, stirring frequently for around 30 mins
  • Pour into clean jar and seal.

Until next week and another recipe …. man I’m on a roll at the moment!… I hope you are enjoying the fruits of your life.

Arohanui

Y

www.becominghealthy.co.nz