Vinegars :

Information

Bacteria are often portrayed as bad, but we wouldn't have some foods without certain bacteria. Historians believe vinegar was discovered accidentally, as was wine. Airborne yeast fell into fruit juice and fermented it to form wine. Wine became vinegar when airborne bacteria caused the conversion to acetic acid. In fact, the term vinegar is derived from the French word "vin" meaning wine and "aigre" meaning sour.

Modern-day vinegar is produced in a highly controlled environment. The sour taste is due to the acetic acid content. Most commercial vinegar products are 5 to 6 percent acetic acid (also called 50 or 60 grain), and home pickling recipes generally require at least 5 percent acid. Commercial vinegar is rarely pasteurized, but processors take precautions not to expose the vinegar to air. Such exposure could result in the cloudiness referred to as the "Mother." Usually the cloudiness can be removed by filtering, and the bacteria that causes it can be killed by boiling.

For home canners, vinegar is an indispensable ingredient. Vinegar preserves as well as flavors foods. Besides being a key ingredient in most pickle recipes, vinegar is used as a tenderizer in marinades and basting sauces and as a flavor enhancer in some stews and soups. It also has been used for medicinal purposes and as a household cleaning agent.

The nutrition and flavor of vinegar depends on the original fermented liquid. Apple cider vinegar, the most popular, would differ in taste from rice, wine or distilled vinegar. Gourmets usually prefer wine vinegar. All types of vinegar are very low in calories (about 2 calories per tablespoon), but they do contain minerals and other trace elements depending on the original source.

Specialty vinegars are often sold in gourmet shops for a fancy price. At home, always start with clean equipment to avoid off-flavors from stray bacteria. Fruits, spices and herbs can all be used to flavor vinegar. Some of the more popular types are basil, tarragon and thyme, and the usual rate is one tablespoon of dried herbs per two cups of vinegar. It usually takes a month to develop full flavor in herbal vinegar.

While you can safely make your own garlic-flavored vinegar at home, don't make and store flavored garlic-in-oil mixtures. Those homemade mixtures have been linked to cases of botulism, which can be deadly. The oil provides a perfect air-free environment for the spores that can germinate to produce the deadly botulism toxin. Commercial flavored oils, on the other hand, are safe due to the added preservatives.

Source : NDSU Agriculture Communication