In article >,
J. Eric Durbin > wrote:

> On Thu, 16 Feb 2006 17:03:04 -0600, Melba's Jammin'
> > wrote:
>
> >In article >,
> > J. Eric Durbin > wrote:
> >
> >> I tried Trader Joe's V8 clone but found it too vinegary for my taste.
> >>
> >> Is there any way to doctor it up to cut the vinegar without adding a
> >> ton of salt and making it unhealthy?
> >
> >stir in a little baking soda to neutralize the acid. only the tiniest
> >bit. Too much and it'll be kind of ashy tasting,
>
> That's a new one on me. I would never have though of baking soda, I'll
> give a try as well as Salgud's suggestion of a bit of sugar.
>
> Hmm, I wonder if bicarbonate of soda would work? I could drop an Alka
> Seltzer in there and kill two birds, less vinegar taste and no
> headache if it's a bloody Mary.

The sugar will cover the taste of the vinegar; the soda will neutralize
the acid without changing the taste other than it will be less acidic.
I do it all the time with spaghetti sauce. It's one way (others often
recommend sauteeing carrots) to reduce the acidity without making the
sauce sweet tasting. Learned it here.
--
http://www.jamlady.eboard.com, updated 2-11-2006, Sausage Roll Ups