It occurs to me that many folks use cider vinegar for salads, cooking, disinfection and cleaning things. But do you know how to make more, in a long term SHTF situation? If you have apples and can mash them to extract the juice, you are halfway there. Here are two ways to make cider vinegar from apple juice, in case you want to practice up. Method One: The old way, which takes up to 6 months the first time. 1. Buy unpasteurized apple juice or apple cider. No additives, not even ascorbic acid, as they inhibit fermentation, which you want. 2. Put the juice in a clean glass jar or a crock, and cover with clean cheesecloth. Fasten the cloth down with a rubber band or tie on. You want air to get in, but not dust. 3. Set in a cool, dark place for 3 months. Natural yeasts will turn the juice to vinegar. Taste it to see if it is as strong as you want. If not, re-cover and put back another 3 months. Generally it takes up to six months. 4. Siphon the vinegar to clean jars with tight lids. Save the 'mother' that is on top of the vinegar - you can add it to fresh apple juice to get it working faster. Method Two: Faster, uses an airlock 1. Buy unpasteurized apple juice or cider. Transfer as before into a clean glass jar or crock. 2. Add 1 TB yeast to the jar, and shake well to distribute evenly. Bread yeast will do, or if you have some wine yeast it is also used. 3. Secure an air-lock (available at wine making shops) to the bottle. This will keep out any wild yeasts. Set bottle in a cool dark place to work for a month. 4. Check after 1 month to see if you have vinegar. If not, leave a while longer. Siphon the finished vinegar to clean jars, and cap tightly. This is easy enough to practice on before a need arises. Unpasteurized apple juice can be frozen to keep for long-term. In a SHTF scenario, you could then thaw it immediately and start making up your first batch of vinegar. I for one will never give up my 'sour' , so you can bet I keep this info in my binder just in case!