Homemade Pear Vinegar

September 13, 2009

Homemade Pear Vinegar

Wendy McCrady, Tucson CSA

2 tablespoons sugar
2 cups water
Peels & cores from Asian pears

Dissolve sugar in water.
Pour into quart jar and let cool to room temperature.
Add scraps from Asian pears, making sure water covers them.
Cover the jar with cheesecloth and set aside for a week to ferment.
Strain out fruit scraps and return liquid to jar.
Re-cover with cheesecloth and let sit for two weeks. Stir occasionally to expose more of the liquid to oxygen as this helps the bacterial fermentation that produces vinegar.
Your homemade vinegar should now be ready. Bottle and use as you would apple cider vinegar.
(Please note the acidity of this vinegar is not guaranteed to be 5% and therefore should not be used in canning recipes.)

2 Responses to “Homemade Pear Vinegar”

  1. Wendy Says:

    I just keep it in a kitchen cabinet with my store bought white vinegar. A cool location may be preferable as I noticed one bottle of homemade apple vinegar continued to ferment a bit after capping. It’s probably also best to use within a year so don’t get carried away and make too much vinegar(like I did).

  2. Debra Says:

    How would you store this vinegar?

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