Yesterday I strained the peach and aprium vinegar and will let it sit on the counter for another week to further ferment. I may strain the pear vinegar today.
The reddish vinegar in front is the aprium, the half gallon and quart on the back left are peach and the other three are dandelion.
I should get three or four quarts of pear vinegar and I want to make fire cider this week so the kitchen lab will be a happening place for a few days. I still have lots of potatoes to get canned. I’m going to limit myself to three loads in the electric canner per day. That will be 15 pints and that’s about all the standing I can do on my foot per day.