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Mary in her kitchen making fruit scrap vinegar with strawberry tops in a bowl.
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5 from 3 votes

How to Make Fruit Scrap Vinegar Using Strawberry Tops

Making vinegar from fruit scraps is so easy—and it basically costs you nothing.  You can make vinegar from items you might throw out or throw into the compost pile.  So next time you are cutting up some fruit, save the scraps and make vinegar.
Prep Time5 minutes
Cook Time0 minutes
Fermenting Time30 days
Total Time30 days 5 minutes
Course: Waste Not Want Not
Cuisine: Americana
Servings: 32 ounces
Calories: 16kcal

Ingredients

  • 1-2 cups Strawberry tops or other fruit scraps
  • ½ cup Cane sugar divided
  • 8 cups Spring water

Instructions

  • Add the fruit scraps to a 1/2 gallon glass jar.
  • Add 1/4 cup sugar.
  • Fill a jar with spring water.
  • Stir well and cover the jar with a coffee filter or clean cloth and secure with a rubber band.
  • Stir the contents of the jar daily. A wooden toothpick can be useful for this purpose.
  • After a few days, add the remaining 1/4 cup of sugar to the jar and stir well to incorporate.
  • Continue to stir the contents of the jar daily.
  • After 30 days, vinegar should have developed. Test by smell, taste, or using a pH strip. If you use a pH strip, you are looking for a pH lower than 4.5.
  • Once you are satisfied with the taste of the fruit scrap vinegar, strain out the fruit and decant the vinegar in a clean glass bottle with a top.

Video

Notes

It is not recommended for canning or pickling purposes as the pH value is not standardized.
Store your jar of scraps while making the vinegar at room temperature in your kitchen.
After straining and decanting store your vinegar. Vinegars of any kind are best stored in a glass bottle with a screw-on cap and then stored in a cool, dark pantry.
Vinegars have a very low pH, generally hovering between 3.0 and 3.5. Given their highly acidic nature, they are often referred to as a "forever food," indicating that they never go bad and have an indefinite shelf life.
This fruit scrap vinegar is multipurpose. It can be used to make salad dressing, for cleaning, or as a hair rinse mixed with water.  It is not recommended for canning or pickling purposes as the pH value is not standardized.
Find this recipe and video at https://marysnest.com/how-to-make-fruit-scrap-vinegar/
Copyright © 2018 Mary's Nest, LLC, All Rights Reserved

Nutrition

Calories: 16kcal | Carbohydrates: 4g | Protein: 0.01g | Fat: 0.02g | Saturated Fat: 0.002g | Polyunsaturated Fat: 0.003g | Sodium: 3mg | Potassium: 8mg | Fiber: 0.02g | Sugar: 4g | Vitamin A: 0.1IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.01mg