So we covered soft fruit, and hard fruits and their many uses, which means that today’s subject fits in perfectly.. Vinegar’s. Malt (made of Barley  Wine (Red or White) Apple Cider, Fruit Vinegar’s , Rice, and a number of other kinds I have never used in different cultures.. then come flavored vinegar’s, now this is something I do make an use at home, as its a great way to dress things up.

Vinegar is an acidic liquid produced from the fermentation of ethanol in a process that yields its key ingredient, acetic acid (ethanoic acid). It also may come in a diluted form. pH of table vinegar ranges from 2.4 to 3.4(higher if diluted). The acetic acid concentration typically ranges from 4% to 8% by volume for table vinegar^[2] and up to 18% for pickling.

I really liked the write up about making homemade vinegars on this site  but the basic’s are all over the web, still I will give the one that I have done.. its way to dead simple..

I trade with a farmer down the road that makes his own homemade apple cider and I add some apple Cider with mother from Braggs, and put it into one of my crocks, cover with cheese cloth so air can pass though but keeps everything else out, and I let it do its thing, its ready in about four to six weeks.. then I bottle it up and I’m done for the year..

Last year I made a number of different flavored vinegars and really enjoyed them, this year I am going to try my hand a some different homemade fruit vinegars.

So do you make your own vinegar? if so what kind? What is your favorite kind for salads? Do you ever make herbal or citrus Vinegars?

Breakfast-Eggs/Bread

Lunch-Leftover Pasta

Supper- Pork Roast-Hambuger Steaks, Mashed Potato with carrots

Drinks Water, Tea