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Guava Vinegar

Save all parings and seeds from fresh or cooked guavas and place in stone jar, covering with cold water. Over the mouth of jar tie thin cotton cloth and let stand a week, when the old seeds must be removed and replaced with fresh seeds or else start new jars with fresh peel and seeds, pouring all the water together as the old seeds are removed. After the fruit is removed add one-half pint sugar to each gallon of fermented liquor. Keep the cloth tied over the jar-mouth for about two weeks (or less) after the sugar is added and fermented, then cork tight.

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