I want to do a bake sale to give the proceeds to a homeless person who just had surgery. I want to make the most wanted items, so as not to have a lot of loss. What would you choose? Do you have any other ideas of items that you think would sell well? Thanks in advance for your help 🥳🤩
Fruit of choice, I save scraps in the freezer until I have enough for 1 or 2 ½ gallon mason jars.
Fruits
apples
pears
mango
strawberry
grape
figs
watermelon
Pineapple
Since fruit varies in sugar content depending on ripeness, the acidity of each person’s vinegar will vary a bit depending on the fruit used.
*If you plan on using the vinegar for pickles, it must be apx pH of 2.4 or 5% acidity in order to be safe to eat. You can use regular pH test strips.
You also need a large glass jar. For this recipe, I use 2- ½ gallon glass jars and a cloth cover with a rubber band. *You have to use a cloth lid when making vinegar because acetic acid bacteria require oxygen to convert alcohol into acetic acid.
You'll need Vinegar “with the mother” containing all the microbes from the brewing process. Vinegar mothers form cloudy floating pieces within the vinegar and a SCOBY on the surface.
A vinegar mother SCOBY looks similar to a kombucha SCOBY but is often lighter with varying textures. Vinegar mothers in homemade vinegar are always unique. No two will look exactly the same because the wild microbes from fruit of choice scraps will be slightly different across batches.
Ingredients
6 c of fruit*, see above
1¼ c raw sugar
Water, non chlorinated
3T. raw apple cider vinegar with the mother (as starter culture)
2- ½ gallon mason jars
tight-weave cloth covering
rubber band/string
Put approximately 3 c. chunked fruit in each jar, put ½cup+2T sugar into each jar on top the fruit. Fill each jar to within 2" from the top. Add 1½ T vinegar with mother to each jar. Put the canning jar lid on and shake to mix the water, fruit, sugar & vinegar.
Take the canning jar lid off, cover with cloth, secure with rubber band.
Stir the mix 1-2x a day. Leave at room temp for 3 weeks to ferment.
Bubbles will appear within 1 week.
After 3 weeks of fermentation, strain out all the fruit pieces, replace the cloth lid & allow the mix to ferment for 6 more weeks. I just continue to ferment as long as it's unused.
I will take 1 c, add to a new ½ gallon jar with the fruit, sugar & water for a new batch.
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