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  • From: becky watkins <beckywatkins2002 AT yahoo.com>
  • To: Market Farming <market-farming AT lists.ibiblio.org>
  • Subject: Re: [Market-farming] vinegars
  • Date: Sun, 22 Jun 2003 15:08:44 -0700 (PDT)

Del, Thank you so much for that info. How kind of you.
Becky
--- Del Williams <delannw AT dlogue.net> wrote:
> 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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