Food Item: Vinegar
Posted: Mon Mar 12, 2007 5:46 pm
Food Item: Vinegar-Storage
From Alan's Stuff: Prudent Food Storage
http://www.terrapsych.com/Prudent%20food%20storage%20FAQ.pdf
There is vinegar and then there is vinegar and it is not all alike. The active ingredient in all vinegars is acetic acid, but how the sour stuff was made can vary widely. The most common vinegar is white distilled which is actually diluted distilled acetic acid and not true vinegar at all. It keeps pretty much indefinitely if tightly sealed in a plastic or glass bottle with a plastic cap. The enamel coated metal caps always seem to get eaten by the acid over time. It is usually about 5-6% acetic acid and for pickling it is the type most often called for.
The next most common is apple cider vinegar which is available in two varieties. A cider flavored distilled acetic acid type and a true cider vinegar fermented from hard cider. Either will store indefinitely at room temperature until a sediment begins to appear on the bottom. Non-distilled vinegar will sometimes develop a cloudy substance. This is called a mother of vinegar and it is harmless. As long as the liquid does not begin to smell foul it can be filtered out through cheesecloth or a coffee filter and rebottled in a clean container. The mother can even be used to make more vinegar. If it begins to smell bad, however, it's gone over and should be tossed out.
The more exotic wine, balsalmic, malt, rice and other vinegars can be stored like cider vinegar. Age and exposure to light and air, however, eventually begin to take their toll on their delicate flavors. Tightly capped in a cool, dark cabinet or refrigerator is best for their storage.
From Alan's Stuff: Prudent Food Storage
http://www.terrapsych.com/Prudent%20food%20storage%20FAQ.pdf
There is vinegar and then there is vinegar and it is not all alike. The active ingredient in all vinegars is acetic acid, but how the sour stuff was made can vary widely. The most common vinegar is white distilled which is actually diluted distilled acetic acid and not true vinegar at all. It keeps pretty much indefinitely if tightly sealed in a plastic or glass bottle with a plastic cap. The enamel coated metal caps always seem to get eaten by the acid over time. It is usually about 5-6% acetic acid and for pickling it is the type most often called for.
The next most common is apple cider vinegar which is available in two varieties. A cider flavored distilled acetic acid type and a true cider vinegar fermented from hard cider. Either will store indefinitely at room temperature until a sediment begins to appear on the bottom. Non-distilled vinegar will sometimes develop a cloudy substance. This is called a mother of vinegar and it is harmless. As long as the liquid does not begin to smell foul it can be filtered out through cheesecloth or a coffee filter and rebottled in a clean container. The mother can even be used to make more vinegar. If it begins to smell bad, however, it's gone over and should be tossed out.
The more exotic wine, balsalmic, malt, rice and other vinegars can be stored like cider vinegar. Age and exposure to light and air, however, eventually begin to take their toll on their delicate flavors. Tightly capped in a cool, dark cabinet or refrigerator is best for their storage.