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Full Online Book HomeLearning KitchenPreserving - Peach Vinegar
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Preserving - Peach Vinegar Post by :ecash Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1855

Click below to download : Preserving - Peach Vinegar (Format : PDF)

Preserving - Peach Vinegar

Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, & Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups white wine vinegar
1 pound peaches, stoned and cut into 1-inch cubes

Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the peach cubes and cook for 1 minute. Pour mixture into a sterilized 1-quart Mason jar and allow to cool toroom temperature, 10 to 15 minutes.

Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit).

Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse sieve. Rinse the Mason jar and return the strained vinegar to the jar.

Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup,place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup.

Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be ready to use mmediately, with a shelf life of at least 1 year.

YIELD: 2 cups

To make Peach Mint Vinegar, place 1 sprig fresh mint in the container before pouring in the vinegar. Fill, seal,and letsteep out of direct sunlight and away from heat for 1 day before using or shipping.
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Preserving - Strawberry Or Raspberry  Vinegar Preserving - Strawberry Or Raspberry Vinegar

Preserving - Strawberry Or Raspberry  Vinegar
1 (10 oz.)carton frozen strawberries in syrup ( You can use the raspberriies if they are in syrup) 1 (16 oz.) bottle of apple cider vinegar Place strawberries in a saucepan. Add bottle of vinegar and simmer for 15 minutes. Strain; allow to cool. Use equal amounts of vinegar and olive oil for dressing. You have to keep this in the fridge.

Preserving - Oriental Vinegar Preserving - Oriental Vinegar

Preserving - Oriental Vinegar
2 cups rice wine vinegar 6 black whole peppercorns 1 chunk peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch) 1 thin 1-inch strip lemon zest 1 (14- to 15- inch stalk lemon grass Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz. bottle. Trim the bottom of lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle. Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of