Vinegar can be made from ripe, over ripe or bruised pineapples or even from the peelings.
- Mash the ripe pineapple or parts, add 3 parts water to every one part pineapple.
- Filter in double muslin cloth.
- Add 1 ½ kilo sugar for every 9 liters filtered juice.
- Boil in low fire (65°C for 20 minutes), cool.
- Pour into demijohns or ceramic or enamel containers, add 2 tsp. Fleischmanns yeast.
- Cover with clean muslin cloth or put loose stopper covered with cotton.
- Set aside for 4-7 days until bubbles disappear.
- Filter in clean muslin to remove residues.
- Boil again at 65°C for 20 minutes. Cool.
- Add 2 liters vinegar starter (or very strong vinegar).
- Fill the containers, leave it for a month or until the desired acidity is attained.
- Filter the vinegar and cook in double boiler (65°C) so as to avoid growth of microorganisms.
- 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.