Make Your Own Vinegar

[Liketobake]

Anyone have any tips on making your own vinegar? Anyone tried this before?

[mcnerd]

http://www.naturemoms.com/homemade-vinegar.html

The big issue with making your own vinegar is the fermenting process and keeping out the bad stuff. Then of course in the end you will have a LOT of very strong vinegar of unknown strength unless you figure out how to keep track of the strength and stop it at the strength you want. Then you have to figure out what to use it for.

You cannot use homemade vinegar for canning since it is too strong and unpredictable in strength. You could make flavored vinegars for family and friends, but you'll go broke the first year buying the supplies... :)

Its a nice experiment to try, just like making your own sauerkraut, but you have to have an idea of how you are going to use it all once it is made.

[Advoca]

In Spain, where I lived for ten years, they sell small barrels for those who want to make their own vinegar. It is a miserable task, and a heavy chore. I tried it once, but soon found that when there are so many quality vinegars are on the market what was the point of making your own?

You wouldn't make your own ketchup, would you? And not many people think it worth while to make your own mayonnaise.

[mcnerd]

I don't attempt to make my own vinegar, but I do make my own ketchup, tomato juice, chili sauce, mustards, mayonnaise, relishes, etc. Very easy to do and I got in to doing it primarily to reduce the amount of salt intake, but then I got curious about "just doing it" in view of the higher prices and non-availability of some items today.

And I do think it is worthwhile.

[Big Daddy's House]

http://www.naturemoms.com/homemade-vinegar.html

The big issue with making your own vinegar is the fermenting process and keeping out the bad stuff. Then of course in the end you will have a LOT of very strong vinegar of unknown strength unless you figure out how to keep track of the strength and stop it at the strength you want. Then you have to figure out what to use it for.

You cannot use homemade vinegar for canning since it is too strong and unpredictable in strength. You could make flavored vinegars for family and friends, but you'll go broke the first year buying the supplies... :)

Its a nice experiment to try, just like making your own sauerkraut, but you have to have an idea of how you are going to use it all once it is made.



Also, it can't be used in the canning process of any meat, especially pickled pigs feet. Any vinagar, store-bought or otherwise.

You can't seal the jars because the protien and calcium can nuetralize the acid that's in the vinagar, and botiulism spores can thrive in the absence of air and acid! :eek:

[mcnerd]

Also, it can't be used in the canning process of any meat, especially pickled pigs feet. Any vinagar, store-bought or otherwise.

You can't seal the jars because the protien and calcium can nuetralize the acid that's in the vinagar, and botiulism spores can thrive in the absence of air and acid! :eek:
Interesting statement. Can you provide an accurate source for your statement?

I ask because I'm looking right now at a recipe for "pickled pigs feet" that comes from the food preserving authority in the US.

[Big Daddy's House]

According to a coobook that I read on a recipe for pickled pigs feet, that statement was made at the bottom of the page.

Can't remember the title though.

[mcnerd]

Then I have to basically say the cookbook is wrong or your recollection/memory is wrong. It is very possible too that it was a "cooking" recipe and the warning was not to attempt to "can" it. Cooking recipes are not the same as canning recipes.

[Big Daddy's House]

The book was called The I Hate to Cook Book.

Not sure if it is still in circulation or not now.

[mcnerd]

I have my 1966 version of the Appendix To The I Hate To Cook Book, but not the original book, which got me through the single years in the same decade, but unfortunately no mention of the subject matter.

[pingu789]

I have also made my own ketchup but never tried for the vineger .

[Big Daddy's House]

I've made a lot of things, but never ketchup.

[lesley]

I love to make my own ketchup with inverted cheeseburgers on the BBQ...but I don't think I would attempt vinegar...

[mcnerd]

Making your own ketchup can be quite easy and people do it to control/eliminate all the salt found in the commercial product. Same for many other condiments. I love making my own mustard, chili sauce and relishes.

[Big Daddy's House]

Do you have or know of a recipe? I might like to try it!

Yes, there IS a lot of salt in ketchup! I found out the HARD way. One of the the times while making Sloppy Joes, I inadvertently put some salt in the mixture and found out that it was way too friggen salty! Ouch!!

I had to put some sugar in it to try to offest the salt. From then on, when I make any batches of Sloppy Joes, I eliminate the salt altogether! The salt that is already in the ketchup is just enough.

[mcnerd]

Ketchup

Makes 2 cups

1 28 oz can whole tomatoes in purée
1 medium onion -- chopped
2 tablespoons olive oil
1 tablespoon tomato paste
2/3 cup packed dark brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt -- optional

Purée tomatoes (with purée from can) in a blender until smooth.

Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

Cooks' note: Ketchup can be chilled up to 3 weeks

Source: http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037

[mcnerd]

For those that just want a different flavor of ketchup:

Chris's Kicky Ketchup

1 32 oz Bottle ketchup -- Cheapest on sale
2 cloves Garlic -- minced
2 tablespoons Celery -- minced
2 tablespoons Bell pepper -- minced
4 tablespoons Onion -- minced
1/2 teaspoon Hot pepper sauce
1/2 teaspoon liquid Smoke flavoring

Combine all ingredients in a blender. Pulse until mixed thoroughly, but still leaving a few tiny chunks of solid vegetables.

Wash the label off the ketchup bottle, put your own label on, and fill.

NOTES : For the hot sauce, of course I used Melinda's. You could use Tabasco, Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke flavoring.

[Big Daddy's House]

Thanks.

[CookForMe]

Wow making your own vinegar. That sounds really neat. Thanks for the ketchup recipe too

[DidSomeoneSayChocolate]

[/QUOTE] And not many people think it worth while to make your own mayonnaise.[/QUOTE]i strongly disagree about making my own mayonnaise. It's delicious and easy. I control it's contents and flavor as well as the amount I end up with. Many compliments follow and it's a good feeling. I love to make flavored mayonnaise like Myer lemon or dill or basil or garlic or Italian or once did MS's home made using hard boiled eggs and it is a memory of fabulous flavor I'll never forget.

I've made flavored vinegar before using white distilled vinegar and my own grown peppers or shallots or rosemary. Easy too is whole pepper corns with other toasted seeds like corriander or/and fennel or caraway.

[DidSomeoneSayChocolate]

watched Jamie Oliver make home made ketchup looked good

[Big Daddy's House]

The co's that make it, they need to take some of that blasted salt out of it!

[mcnerd]

Then you won't see it on the store shelves because it won't have a shelf life, until technology learns a better way. So far irradiation seems to be the most practical, but people are afraid of it.

[Big Daddy's House]

Yeah, it's just a downright lowdown dirty shame that just about everything in the stores that is canned, frozen, refrigerated or processed in any way, has tons of salt in it!!

One of the many reasons why I don't buy any of that pre-made stuff like frozen dinners, boxed dinners, mac & cheese or Rice-A-Roni. All that stuff is tainted with so much damn salt!!

Instead, when I want stuff like that, I make it myself.

[Zippy]

Yeah, it's just a downright lowdown dirty shame that just about everything in the stores that is canned, frozen, refrigerated or processed in any way, has tons of salt in it!!

One of the many reasons why I don't buy any of that pre-made stuff like frozen dinners, boxed dinners, mac & cheese or Rice-A-Roni. All that stuff is tainted with so much damn salt!!

Instead, when I want stuff like that, I make it myself.
Maybe you should shop at places like Whole Foods or the health food stores where they carry more products that are low-sodium, low-fat, etc... in other words, healthy for you.

[DidSomeoneSayChocolate]

Maybe you should shop at places like Whole Foods or the health food stores where they carry more products that are low-sodium, low-fat, etc... in other words, healthy for you.
This is to Green Bentley:
Is there a Trader Joe's near you?

[Big Daddy's House]

Maybe you should shop at places like Whole Foods or the health food stores where they carry more products that are low-sodium, low-fat, etc... in other words, healthy for you.



Low-sodium products such as cold cuts, soup and other stuff can also be bought in a regular supermarket as well. Which I DO buy them.

Whole Foods is good, but they are too expensive. I only go in there if there is something that's hard to find elsewhere.

I was only saying before, that I don't buy pre-made foods like boxed dinners, froen dinners and such when I can make the stuff myself with far less salt. :)