How to Make Vinegar from Pineapple Juice

Vinegar can be made from ripe, over ripe or bruised pineapples or even from the peelings.

Procedure:

  1. Mash the ripe pineapple or parts, add 3 parts water to every one part pineapple.
  2. Filter in double muslin cloth.
  3. Add 1 ½ kilo sugar for every 9 liters filtered juice.
  4. Boil in low fire (65°C for 20 minutes), cool.
  5. Pour into demijohns or ceramic or enamel containers, add 2 tsp. Fleischmanns yeast.
  6. Cover with clean muslin cloth or put loose stopper covered with cotton.
  7. Set aside for 4-7 days until bubbles disappear.
  8. Filter in clean muslin to remove residues.
  9. Boil again at 65°C for 20 minutes. Cool.
  10. Add 2 liters vinegar starter (or very strong vinegar).
  11. Fill the containers, leave it for a month or until the desired acidity is attained.
  12. Filter the vinegar and cook in double boiler (65°C) so as to avoid growth of microorganisms.
  13. Transfer to suitable containers. If a clear vinegar is desired, add 2 beaten egg whites for every 10 liters vinegar solution. Heat until the whites coagulate. Filter.

source: elgu2.ncc.gov.ph

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