old fashioned
Almost Self-Reliant
I know some of these are already posted and have several pages of responses and I'm sorry but my mind just can't wrap around that much info. Please bear with me, be patient and explain in simple terms............. 
1.) Laundry soap-liquid preferably. Though I think I read somewhere that if water is added to dry powder and left to sit, will make a liquid soap. If so, I'm looking at 1 bar of soap, grated? some borax and washing soda? Where do I find these and under what names? and yes, I understand maybe some bleach, salt &/or vinegar-depending on the need
2.)Shampoo-no clue
3.)Dish soap-no clue
4.)Vinegar-my guess is fruit juice or wine, mixed with yeast or "mother" and left to ripen? I'm really curious about this one, since last week I ran some apples thru a juicer-canned the pulp as applesauce and the kids aren't so happy with the leftover juice. I only used fuji's and juice is quite tart and it's also very greenish & cloudy-not so appetizing. I don't want to just throw it out and wondering about using it for vinegar experiment but don't know where to start?
5.) cooking oil-has anyone done this at all? I'm not talking about meat fat solids (lard, suet, etc), but like corn, canola, olive, or any kind of nut oils.
Thanks to all replies and remember "I wuv ya all"

1.) Laundry soap-liquid preferably. Though I think I read somewhere that if water is added to dry powder and left to sit, will make a liquid soap. If so, I'm looking at 1 bar of soap, grated? some borax and washing soda? Where do I find these and under what names? and yes, I understand maybe some bleach, salt &/or vinegar-depending on the need
2.)Shampoo-no clue
3.)Dish soap-no clue
4.)Vinegar-my guess is fruit juice or wine, mixed with yeast or "mother" and left to ripen? I'm really curious about this one, since last week I ran some apples thru a juicer-canned the pulp as applesauce and the kids aren't so happy with the leftover juice. I only used fuji's and juice is quite tart and it's also very greenish & cloudy-not so appetizing. I don't want to just throw it out and wondering about using it for vinegar experiment but don't know where to start?
5.) cooking oil-has anyone done this at all? I'm not talking about meat fat solids (lard, suet, etc), but like corn, canola, olive, or any kind of nut oils.
Thanks to all replies and remember "I wuv ya all"