Being frugal is the essence of emergency preparedness. No matter how you look at it, emergency preparedness is about reusing what you have. It doesn’t matter if you’re traveling into the wilderness or if you are in cooking in the kitchen.
Being frugal in the kitchen means learning how to reuse your leftovers and produce as little waste as possible. This is a good practice because it will save you money in the long run. More importantly, it will also teach you how to survive through harsh time. During times when resources are scarce and groceries are closed.
My grandmother taught me how to reuse fruit peels in the kitchen. She learned to do so from her mother and these lessons proved useful during the great depression. Fruit peels can be fermented to make delicious dishes. 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.
Read the article below for the rest of the recipe, but also to discover other great uses of fruit peels: