Cooking the Harvest: Apple Scrap Vinegar pH Testing

Curious what the pH might be of your Apple Scrap Vinegar? Is it good enough to can with? Here are my results. Apple Scrap Vinegar Peels and cores from apples Enough water to cover 1 tablespoon sugar for every cup (8 oz) of water added Treat your apple scraps like you would any ferment. I.e. weigh down the contents to keep scraps from sitting at the surface and molding. Cover with a towel or coffee filter to keep fruit flies and other critters out. After fermenting for a week (mixture should be obviously active and fizzy with no obvious mold), strain out liquid. To this liquid, add 1 tablespoon Braggs or other unpasturized apple cider vinegar per pint of liquid to inoculate with the "good guys". Let sit, covered with a coffee filter, for at least a month. Refilter and decant. You MAY notice a new "mother" forming as the vinegar sits in storage. This is nothing to be concerned about. You can reuse your mothers to start new batches. Link to my blog post on making your own vinegar: https://milesawayfarmww.com/2015/01/1...