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market-farming - Re: [Market-farming] vinegars

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  • From: "Del Williams" <delannw AT dlogue.net>
  • To: "Market Farming" <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] vinegars
  • Date: Sun, 22 Jun 2003 16:51:39 -0500

I use coffee filters for my herbal vinegars. I do a couple passes when I
want them really clear.

There are lots of sources for herbal vinegar recipes. Everyone doesn't seem
to agree on shelf life. A year, seems to be what many of them say. I
disagree. If your vinegar is top notch and so are your herbs, herbal
vinegars last at least twice that long.

And it only goes to reason. Anyone who cans knows about the preservation
qualities of vinegar.

I made several types: basil, basil-garlic, French tarragon,
cilantro-chile-garlic, etc.

The basic recipe is to pack a container... the larger the better... with
fresh but dry herbs. If they are wet from washing, that will make your
vinegar cloudy. I smash or crush the herbs, or garlic or berries. (I also
made raspberry vinegar.)

Fill the container with vinegar and leave it in a dark or semi dark place to
brew. Turn the container every couple days to mix things up a little more.
I add more herbs occasionally... depends on what I am making.

In about a month, it's ready to bottle. Take the herbs out, strain the
vinegar and bottle. Add some dried herbs of the same type or garlic or
whatever... and cap the bottle.

Make sure your bottles are perfectly dry when you put in the herbal vinegar.

Make a pretty label and make sure you price to recover the costs of all your
supplies... my basic markup was 100%.

Del Williams
Clifton, IL







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