Acid Foods

Vinegar was such an important staple in colonial homes that they devised many ways to make it.

Apple Cider Vinegar

Put cut up apples in a stone crock and cover with warm water. Tie cheese cloth over the top and set in a warm place (4 to 6 months). Strain off the vinegar. Let sweet apple cider stand open in a jug for 4 to 6 weeks and it will become vinegar. Place apple and peach peelings and a handful of grape skins in a wide mouth jar and cover with cold water. Set in a warm place and add a couple of fresh apple cores every few days. When a scum forms on top, stop adding fresh fruit and let it thicken. When the vinegar is good and strong, strain through cheese cloth.

 

Raspberry Vinegar

Pour 2 quarts of water over 1 quart of freshly washed red or black raspberries. Cover light and let stand overnight. Strain off the liquid and discard the berries. Now prepare 1 quart more of fresh raspberries and pour the same liquid over them. Let this sit overnight. Do this for a total of 5 times. Then add 1 lb. of sugar to the liquid and stir until it dissolves. Set the mixture aside, uncovered for a couple of months. Strain before using.

 

Raisin Vinegar

Put 2 lb. of raisins in a gallon of water and sit it in a warm place. In two months it will become white wine vinegar. Strain the vinegar off and bottle. Make more by adding another lb. of raisins to the dregs and going through the process again.

 

Winter Vinegar

Made by letting wine stand open to the air for about a month.

Offered by Toni.