INGREDIENTS

• 1kg banana peels
• 8 cups of water
• 1½ cup of sugar
• 1½ tsp of baker's yeast
• 1 cup of vinegar starter

MATERIALS

• Measuring Cup
• Chopping Board
• Cheesecloth
• Casserole
• Measuring Spoon
• Thermometer
• Knife
• Stove
• Sterilized Wide-mouthed glass jars

PROCEDURE

1. Slice a kilo of banana peel, add 4 cups water, then boil.

2. Extract the juice of banana peel, decant and filter through cheesecloth.

3. Add 4 cups water, 1½ cups sugar and pasteurize for 10 to 15 minutes at 60° to 65°C.

4. Transfer into sterilized container, half-filled.

5. Cool, then add ½ tsp baker's yeast for every 8 cups mixture. Allow to ferment for 1-2 weeks.

6. Decant/siphon to separate sediments (dead yeast).

7. Add 1 cup of vinegar starter for every 4 cups of liquid. Cover with clean cloth/paper.

8. Allow to ferment at room temperature for 2-3 weeks or until a sour odor of vinegar is attained. Decant to separate the sediments.

9. Fill the container to full capacity. Age for a month to produce quality vinegar.

10. Pasteurize at 60°C for 5 minutes. Filter, bottle, seal tightly, label, and store.

SOURCE
Livelihood Technology Series 15 (Vinegar Meling) INDUSTRIAL TECHNOLOGY DEVELOPMENT TUTE-DOST