posted by Sue Freeman 08-28-98 10:26 AM
Peach Vinegar
Recipe By : Homemade in the Kitchen
Serving Size : 1 Preparation Time :0:00
Categories : Oils, Vinegars, & Condiments
Amount Measure Ingredient -- Preparation Method
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2 cups white wine vinegar
1 pound peaches, stoned and cut into 1-inch cubes
Put the vinegar into a medium, nonreactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil).
Stir in the peach cubes and cook for 1 minute. Pour mixture into a sterilized 1-quart Mason jar and allow to cool to
room temperature, 10 to 15 minutes.
Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit).
Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse sieve.
Rinse the Mason jar and return the strained vinegar to the jar.
Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup,place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup.
Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be ready to use mmediately, with a shelf life of at least 1 year.
YIELD: 2 cups
Variation:
To make Peach Mint Vinegar, place 1 sprig fresh mint in the container before pouring in the vinegar. Fill, seal,and let
steep out of direct sunlight and away from heat for 1 day before using or shipping.