"Sqwertz" > wrote in message
...
> On Sat, 03 Sep 2011 06:43:05 -0600, Janet Bostwick wrote:
>
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>"Ed Pawlowski" > wrote in message
>>>news:Zb2dnSgr1I9NL_zTnZ2dnUVZ_tOdnZ2d@giganews. com...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>>> the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>>> it
>>>> do to the flavor?
>>>
>>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>>water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>
> Am I one of the ones ****ing? I don't know if I should be offended
> or not. I brought up the same points as Ed did and am still sondering
> about the flavor. I wasn't really concerned about the safety as I
> wasn't assuming Ophelia was using her boiled vinegar to pickle for
> long shelf storage. In that case it isn't safe. In that case the
> "data" were "****ing" about IS very important. And I don't see
> anybody ****ing except you.

I am using the same process as did my mother and grandmother before her.
They lived long lives.

I bring my vinegar to the boil and allow it to reduce, but not even by a
quarter. I pour it over the eggs and clamp on a lid.
The vinegar is harsh but after a couple of months standing time, it mellows
and tastes very good.

The original question was about adding a 'lot' of water to the vinegar which
I suggested is very dangerous.

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