Skilled Chefs

Good Things To Eat: Miscellaneous

HOMEMADE VINEGAR

For pineapple vinegar, cover the parings and some of the fruit, if you wish, with water. A stone crock or glass jar is the best receptacle for this purpose. Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly. Skim frequently to remove all impurities, and when as acid as desired, strain and bottle. Gooseberry vinegar is made by crushing gooseberries not quite ripe, covering with cold water (three quarts of water to two of fruit) and allowing it to stand for two days. Press and strain. Allow a pint of sugar and half a yeast cake to each gallon of the liquid. Set in the sun, and when the fluid has worked clear, strain and leave in a warm place until as sharp as desired. A cloth should be tied over the top of the jar to keep out insects and dust.


Recipe from the "Good Things to Eat as Suggested by Rufus" book (Free Electronic Text).



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