Vinegar has been a household savior for many years. Different folks praise it for different uses. Vinegar can vary in acidity. Most available household vinegars are 5 percent concentration of acetic acid. The Food and Drug Administration (FDA) defines vinegar as a product that contains at least four grams of acetic acid per 100 milliliters. Any acetic acid concentrations greater than 5 percent may be hazardous and should be handled with appropriate precautions.
Vinegar’s tart taste results from the acetic acid it contains. From a nutrition standpoint, red and white vinegar are low in calories, fat, sodium and carbohydrates and many are also gluten free. Red vinegar is the common name for any vinegar with a red hue. It can either be red wine vinegar, balsamic vinegar or apple cider vinegar. Traditionally, white vinegar uses extend way beyond cooking.
According to Michigan State University, here are some uses for white vinegar when cooking:
• If you like and can tolerate spicy hot sauces, place three to four hot peppers and a half-cup onion to one-cup white vinegar in a sealed container. Refrigerate for 24 to 48 hours. Use to top dishes and/or add to recipes for a fiery hot sauce.
• Keep boiled eggs from cracking by adding a tablespoon of white vinegar to cooking water.
• Add a teaspoon to cake mixes to moisten your cakes.
But white vinegar can be used for household chores also. These uses include:
• Remove odors from cooking or other household odors throughout the house by sitting one to two ounce containers of white vinegar around the house.
• Remove fish odors by adding a couple drops of white vinegar to raw fish before cooking.
• Remove fish odors from fingers/hands by rubbing them with white vinegar and then rinsing hands with water.
• Remove yellowing stains from shirt collars and underarms by spraying the areas with white vinegar, allowing to pre-soak for 24 hours prior to laundering in cold water (hot water sets stains).
Vinegar is a low-cost food. Keep it as a household staple, not only for cooking with, but for those key times when you need a magical cure. Here is a recipe which uses strawberries, now in season, and vinegar. Use the strawberry vinegar to make a delicious salad dressing.
Homemade Strawberry Vinegar
2 cups fresh strawberries
3 cups cider vinegar
1/4 cup sugar
Clean strawberries, remove stems and halve; set 1/4 cup aside. Place remaining strawberries in a large bowl. Pour vinegar over strawberries; cover and set aside for 1 hour. Transfer vinegar and strawberries to a large sauce pot. Add sugar, bring to a boil. Reduce heat and simmer, covered, for 10 minutes. Strain mixture through a fine meshed sieve lined with cheesecloth into quart measure, pressing firmly on the solids to extract as much liquid as possible. Discard solids. Pour vinegar into a clean and sterilized quart jar. Add reserved strawberries. Seal tightly. Store in the refrigerator. Makes about 1 quart.
For the best retention of flavors, store flavored vinegars in the refrigerator or a cool dark place. If properly prepared, flavored vinegars should retain good quality for two to three months in cool room storage and for six to eight months in refrigerated storage. If you notice any signs of mold or fermentation (such as bubbling, cloudiness or sliminess) in your flavored vinegar, throw it away without tasting or using for any purpose.
