Recipes

HOMEMADE VINEGAR

For pineapple vinegar, cover the parings and some of
the fruit, if you wish, with water. A stone crock or glass jar is the
best receptacle for this purpose. Add sugar or sirup, according to the
condition of the fruit, and set in the sun where it can ferment
thoroughly. Skim frequently to remove all impurities, and when as acid
as desired, strain and bottle. Gooseberry vinegar is made by crushing
gooseberries not quite ripe, covering with cold water (three quarts of
water to two of fruit) and allowing it to stand for two days. Press and
strain. Allow a pint of sugar and half a yeast cake to each gallon of
the liquid. Set in the sun, and when the fluid has worked clear, strain
and leave in a warm place until as sharp as desired. A cloth should be
tied over the top of the jar to keep out insects and dust.

Recipes