A Homemade Life
Welcome to Homemade Life.

To take full advantage of everything offered by our forum, please log in if you are already a member or join our community if not ....

Chilli-head
Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest

None

Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics
» Seed swap anyone?
by FloBear 21st February 2018, 11:44 am

» Knitting in the round
by freebird 19th February 2018, 7:27 pm

» Chairs 4 & 5: The lath back / banister back
by Ploshkin 19th February 2018, 9:39 am

» Endangered crafts
by Ploshkin 19th February 2018, 9:36 am

» New beginnings in the February garden.
by FloBear 19th February 2018, 8:58 am

» What are you harvesting today?
by Chilli-head 12th February 2018, 7:52 pm

» The gardener's yearbook
by Chilli-head 1st February 2018, 10:38 am

» Garden Organic
by Dandelion 26th January 2018, 7:24 pm

» New arrivals
by Dandelion 23rd January 2018, 2:48 pm

» A fresh start to 2018 in the January garden
by Dandelion 13th January 2018, 11:23 pm

» More mead ...
by Chilli-head 10th January 2018, 12:47 pm

» What can *I* do ?
by Dandelion 7th January 2018, 10:20 pm

» Seed Banks and reliable suppliers
by freebird 7th January 2018, 9:37 pm

» Left-overs
by Dandelion 5th January 2018, 10:26 pm

» Recycling Christmas
by Dandelion 5th January 2018, 1:09 pm

» Trumpington wassail
by FloBear 4th January 2018, 4:35 pm

» It's now more difficult to dispose of plastic waste
by Dandelion 1st January 2018, 12:12 pm

» Turkey leftovers Mexican style
by Chilli-head 28th December 2017, 12:08 pm

» School visit
by Dandelion 26th December 2017, 11:59 am

» Two minute beach clean
by FloBear 15th December 2017, 10:10 am

Statistics
We have 633 registered users
The newest registered user is SoberWatersRetreat

Our users have posted a total of 45204 messages in 2347 subjects
HML on FaceBook
RSS feeds



Donate to our Charity
The Homemade life supports Kiva - microloans for people in developing countries working to change their lives.  These loans are repaid to our KIVA account, so your donation is used many times to help different people - literally the gift that keeps on giving..

Preserving with Vinegar

Go down

default Preserving with Vinegar

Post by Guest on 26th August 2010, 6:07 pm

Pickles, chutneys and relishes use vinegar (and often sugar and salt) to preserve the fruit and vegetables.

It is important to consider the acidity of the vinegar that is being used. The balance between flavour and longevity is always the conundrum. Various liquids are used to make vinegar, each giving a different flavour but also the acidity varies.

Malt vinegar from malted barley (not available in France!) is 5% but is the preferred flavour for pickled onions.
Cider vinegar is usually 5% too but always check as it is often sold as salad vinegar and could be as low as 4%.
Wine vinegars are sometimes 6% but are again often 5% if they are intended for salad dressing.
Distilled vinegars are usually much higher at 8%. We can get 10% easily in the supermarkets in France.

4% is too low for preserving. Cider vinegar is a good flavour for a short term pickle but its acidity is very low and so I mix it with 1/3 of the 10% to guarantee a longer shelf life. Wine vinegars also may need boosting. To keep pickled onions for longer I enhance the malt vinegar with 8% distilled vinegar.
My minimum aim is for New Year. I have even managed to make bread and butter pickle last 10 months by boosting the vinegar acidity. It is a trail and error process and I experiment by making different batches, keeping the boosted vinegars for later in the year and consuming the lighter variations at Christmas.

Guest
Guest


Back to top Go down

Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum