Homemade Mulberry Vinegar

While I’m not new to fermenting, I am new to making fruit vinegars, so I’m pretty excited about this weeks project, homemade Mulberry vinegar.

Each of these quart jars holds 1 c of freshly picked (and rinsed) mulberries, 2 c of filtered water and 1/2 tsp of raw, organic sugar.

The process is simple; just put the fruit in a sanitized one quart mason jar and top with a glass fermenting weight, pushing down slightly to bruise the berries. Add your water and sugar, wipe the rim of the jar clean, place a coffee filter over the opening and hold it in place with a canning ring or rubber band.

Put the jar in a dark cupboard and check it every couple of days.

Skim off any Kahm yeast that develops. This is what mine looked like before I skimmed it off this morning –>

Let the vinegar ferment for 8 weeks, then strain through a clean coffee filter (or several layers of cheesecloth) into a clean bottle and cap it. Let it rest another 4 weeks, then strain again and it’s ready to use.

I’m going to use this, not only as a marinade for things like sliced cucumbers, but as an ingredient in homemade salad dressing, using equal parts of organic olive oil, vinegar and local raw honey.

I hope it tastes as good as it smells.

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Things That Made Me Smile Today

garlic scapessummer squashbeet greens

clematisroma tomatoescelery

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Who would have thought that I would miss white dog hair on my clothes?

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Guess What I’m Listening to Right Now?

Go ahead, guess.

The furnace; I’m listening to the bloody furnace running.

Because it’s 40° this morning.


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Merry Christmas!

You’re welcome. (Keep your eyes on the rooftop Christmas trees.)

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On My Playlist this Morning

The sound of the furnace humming as icy rain pelts the windows.

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And so begins another season of pumpkin spice hell. You know what I saw the last time I was in the grocery store? Pumpkin spice flavored pudding. What the hell will they add that shit to next?

The weekend forecast shows temps in the 70s and 80s, so I spent time this morning prepping some of last seasons garlic to plant next seasons crop.

According to the local weather channel we have a few more days of warm temps before they settle into the 60s mid-week next week. Then we officially begin the game called “how long can we wait before turning the heat on.” I usually cave first, mostly because I grow tired of listening to Mr. K whine about how cold he is while sitting around in a short sleeved Tee-shirt and no socks.

Summer may be over, but there’s still much to be done. The chicken coop needs to be raked out, the garden tools oiled, the parsnips and garlic need mulch and the last of the carrots need to be pulled. There are fruit trees to trim and seeds to order before planting begins again. I’ve already laid out the 2018 garden in my head, and in just a few short months we’ll start the seedlings indoors.

In the meantime I’m going to enjoy the frosty mornings and falling leaves that will all too soon be replaced with falling snow.

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Maraschino Cherries Bitches

But without the sulfur dioxide and high fructose corn syrup. Boom!

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My definition of fast food…

Finally hauling last seasons tomatoes out of the freezer. Spent the day canning 16 pints of deliciousness.

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