Are you as stingy as me? When I preserve my fruit, I always feel bad about discarding leftover canning syrup. That was good sugar that I put in there. I paid for that!
I have worked out a way of putting that left over syrup and fruit pieces to use. Fruit vinegar!
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This method is so very easy it doesn’t even really need a recipe. But I have made one for you anyway. If you don’t have leftover canning syrup, you can make this fruit vinegar anyway. Just use water and add sugar and fruit to it. I find that 1 cup of sugar to 1.5L/quarts of water works well.
Fruit vinegar can easily be made from the peels and cores of apples and pears, as well as second grade fruits that you might be able to get from a farmers market, your own backyard, a friend or neighbor with fruit trees and berry vines. Bruised and smashed fruits are great for making vinegar and reducing waste, so ask your local grocery store if they can sell them to you for a discounted price. Ever freezer burned fruit, once thawed, works fine for making this recipe in any season.
The scum that forms while the vinegar ferments is also known as the ‘mother’. It is cellulose produced by acetic acid bacteria, which is ubiquitous in nature and present in all fermented, unpasteurized foods. The bacteria become present whenever ethanol is produced, which is what is happening when wild, airborne yeasts are feeding on the sugar in your fruit scraps.