vinegar fermenting recipes & procedures

Asked May 17, 2019, 2:08 AM EDT

I'm wanting to make vinegar out of fruit scraps. Do you have any information to safely ferment scraps of fruits, ie strawberry, pineapple, melons, apples, citruses? Trying to find direct recipes. Thanks!

Oregon food safety home food preservation vinegar

1 Response

Great question. Here are a few options/suggestions:

Use Scraps to Make Flavored Vinegars:

If you are trying to salvage smaller fruit scraps that are generated daily, I would recommend that you use them to make flavored vinegars. This is a very easy and nearly fool-proof process - basically add fruit scraps to commercial vinegar and store for several weeks. Oregon State Extension Service has a publication entitled “Flavored Vinegars” that describes the simple process and some ideas:

Making Cider Vinegar:

Making vinegar is also an option; however, it is a more substantial process. The production of vinegar is a two-stage process: 1) changing sugars to alcohol (by yeast) and 2) changing alcohol to acetic acid (by bacteria).

Apple cider vinegar is the most common vinegar to make at home and there are several extension publications that describe the process:

Making Cider Vinegar at Home:

University of Georgia – Making Cider (the last page has instructions for making cider vinegar):

Vinegar could be made from other fruits; however, if the alcohol content isn’t just right (9-10%), then the bacteria that acidify the vinegar won’t grow well and you will have neither good wine nor good vinegar. We do not have any recommendations or tested recipes for making vinegars from any fruits other than apples.

Hope this helps and thanks for asking.