Oh, and have I mentioned that anxiety kills any and all motivation?
But today I sucked it up. I figured at the best getting something accomplished might be what I needed to get out of my funk, and at the worst I'd, well, have gotten something done. So I canned it out (that's a joke for those of you who watch Grey's Anatomy... get it?).
And boy howdy did I can it out.
|Pineapple Zucchini, tomatoes, pizza sauce, and tomato juice.|
|Garden Peaches and Ripe Romas.|
Apple Cider Vinegar
- One part raw apple cider vinegar
- Two parts unpasteurized or frozen reconstituted apple juice/cider.
The catch- it's not a fast ferment. I would give it a month at least, then you can start tasting it (I don't hate ACV- I wouldn't want to chug the stuff, but I can tolerate a spoonful) or testing it with PH paper to see if it is sufficiently acidic. When it is vinegar pour into a bottle or jar and seal. Store at room temperature.
ACV will form a mother on the surface not unlike kombucha. For your next batch, reserve a portion of the finished ACV and add it along with the mother to a new batch of juice. The mother will speed things up a little.
What do I use ACV for? I've mentioned that I love vinegar. Remember the guy in My Big Fat Greek Wedding who had a thing for Windex? That's me with vinegar. I use ACV in my bug spray, as a toner spray, to rinse my hair (and my kids' hair), and in all my animals' water (as needed, not all the time). I should drink it every day, but much like kombucha I am terrible about remembering. However, the second I get a sore throat, sinus pressure, congestion, or any other sign of a cold or upper respiratory thing, I take a honey coated spoon full of ACV every hour until I go to bed. I almost always wake up feeling fine.