Cooking corner: Fermenting ACV (apple cider vinegar) and canning

Winter is time for reflection... looking at this

I go inside do some cooking, do stuff with things that are clean and slow.
Fermenting ACV from scratch. It's about 3 weeks. First batch was done in half-gallon jar

 Here is second run of the ACV fermenting from organic apples, also used acv with mother sediment in both batches. The first batch did not develop strong mother. This one looks better but its still small, in half-gallon

  

 and larger fermenting jar

 

there is the growth, just not like some show nice and very thick to over an inch.

video I watched :

Some canning, musings ... this is stock from home grown birds, also canning some store bought protein, fermenting daikon radish.
Testing big boss (all american 930) and my large chicken stock pot (38 quart commercial stock pot)

 

 My canning workhorses that do all the jobs

 Stock... I can lift that pot only when it's about that full even after tossing lots and lots of logs that solid stainless steel pot full of stock at 38 quarts... nope that's probably 2 people job I guess, for one when it's hot, nope :)

 Canning this, large commercial bowl does good job marinating... that's a table spoon in there, 12 inch tiles...

 ready for pantry

 and stocked

 Pickled daikon radish Japanese style, turned out good

Good to use in things like this (my musings with sushi)