*  Exported from  MasterCook II  *
 
                               PEACH VINEGAR
 
 Recipe By     : Homemade in the Kitchen
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Oils, Vinegars, & Condiments
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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 the 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 the 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 immediately,
 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.
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving