On 9/3/2011 2:17 PM, Ophelia wrote:
>
> "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
>>>> ...
>>>>>
>>>>> "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.
>
I don't think your mother and grandmother did any harm by boiling the
vinegar but they didn't really "reduce" it. They might as well have
started with less vinegar.

--


James Silverton, Potomac

I'm *not*