For the 49th week of Dec. 6-12
Week # 49: 4 Quarts of Vinegar
(If you can’t accomplish this in 1 week, don’t worry, just take your time and do it in steps.)
The dictionary defines vinegar as “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative.” The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category – white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more.
Why do I store it?
From the kitchen to the bathroom and beyond, vinegar is the most flexible of products sure to have a daily use in your home and life. Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar. Many remedies and treatments have been ascribed to vinegar over millennia and in many different cultures, however, few have been verifiable using controlled medical trials and many that are effective to some degree have significant side effects and carry the possibility of serious health risks.
Most vinegars contain insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and iron) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration’s (FDA) Code of Federal Regulations. Most vinegars have less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.
Kinds of Vinegar:
Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Specialty vinegars are favorites in the gourmet market.
- Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon - but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings.
- Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.
The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.
- Laundry Hints
- Food Preparation
- Kids Stuff
- Berry Ink & Quill Pens
Food Recipes: by type of Vinegar
- White Distilled Vinegar
- Balsamic Vinegar
- Malt Vinegar
- Cider Vinegar
- Wine Vinegar
- White Wine Vinegar
- Red Wine Vinegar
- Other Wine Vinegars
- Seasoned Vinegars from your Kitchen
More info on Vinegar found at VersatileVinegar.org
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Click on the images below to view all 52 weeks at once or the recipes to go with it, in a .jpg or download the 52 Week Food Purchasing Plan (PDF) or the Custom 52 Week Food Purchasing Plan (Excel file) and calculate exactly how much you’ll need for the size of your family.