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Using Leftover Fruit Peels in the KitchenThe essence of emergency preparedness teaches us to get by with what we have. It doesn’t matter if you’re in the woods or in the kitchen. Being able to improvise with scarce resources is perhaps the most useful skills you could develop. Today we will discuss about the use of leftover fruit peels in the kitchen.

Being frugal in the kitchen means learning how to use your leftovers. You will save money, but you will also learn how to survive when resources are scarce. I’ve learned from my grandmother that fruit peels can be fermented to make delicious threats. She would often use peels and cores from apples and pears, but other fruits work as well.

The natural sugars in the discards, warmth and naturally occurring bacteria, and yeast can cause natural fermentation. You can use this mixture as a sourdough starter. Another good use would be to let it ferment further to turn into vinegar.

Making homemade vinegar from fruit peels

This is an easy recipe and you should start by mixing and mashing discarded fruit peels and cores. Strain through cheesecloth and add water if the mixture it’s too thick. Pour into a dark-colored glass and cover with the cheesecloth. Let the jars sit in a dark place for a few months. Check the jar and notice if the liquid has a sweet, vinegary smell as it turns to alcohol and then ferments to vinegar. If the mixture smells bad, throw it away and try a new batch.

Taste the mixture after two months. To get stronger vinegar let it sit for three months of more. When the flavor is to your liking, strain and bottle the fruit peels vinegar. It is normal to have solids settling at the bottom of the bottle. Don’t worry about it.

Making scrappy sourdough from fruit peels

My grandmother used to make sourdough starter all the time using fruit peels. She would put the fruit discards into a dark container and add equal amount of water. For this to work, you need to use non-chlorinated water. The chlorine from the tap water will kill the yeast. She would then cover the container with cheesecloth and store it in a warm, dark place.

After a week, she would check to see if the mixture is getting frothy and sweet smelling. Those were the tell-signs that

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