From the last of the first batch of pears, I made my first vinegar. It isn't 'done' yet, and I don't know how it will turn out, so I haven't told you about it. But it looks right according to all of the pictures I've looked at and all of the information I have read. I'm excited to finally try making vinegar. I wanted to and had to because my friend Grace also tried her first batch out of the same pears, and she started hers before I did. Today she is making her first ever batch of soap, too, something we have yet to do. Good for her, I hope it turns out perfect.
|Bowl of very ripe pears, vinegar crock, pig bucket, pan for pear sauce|
After I brought home the last batch of pears, I decided that pear sauce would be a good thing to make. Since we aren't eating any sugar and haven't in almost a year, I was thinking pear sauce, made out of the really ripe, dripping pears would make a good sweetener for things like winter squash pie. Pears have a good amount of carbohydrates like sugar, but there is no processing or additives in these pears. The tree hasn't even been pruned, sprayed or fertilized for, well for as long as anyone can remember. The only thing I did to make pear sauce, was peel and core the pears and cook them down. The vinegar got the peels and the pigs got the cores and seeds. I did add a tablespoon of citric acid powder, just because. The sauce has cooked down to a beautiful golden brown. It was canned in the water bath for 20 minutes. I think the next time I try making a pie, without a crust, I'll add about 1/4 cup of pear sauce for sweetener and see how that tastes.
Since the first batch of vinegar seems to be doing it's thing correctly, it actually made some 'mother'. I decided that I should start more vinegar, this time in the five gallon crock instead of the one gallon. I'll give you many more details about the vinegar once the first batch is 'finished' and I find out if it actually worked. For now, know I am once again experimenting on us an hope it works and doesn't make us sick. That is always one of Frank's concerns, and rightly so, but I just tell him we're not dead yet.
The pigs really, really like the pears, and so do the chickens. I am truly grateful for this abundance of food, for us and the animals, and the people that are so willing to share. I hope I am able to share something with them sometime that they will enjoy as well.
Until next time - Fern