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Tag Archives: Vinegar
Vinegar is a great multi-purpose item. It can be used for preserving food, as a condiment, a salad dressing, medicinally, as a disinfectant, and as a cleaner. There are numerous types on the market, but for the purposes of this post, but we will only consider white distilled vinegar and apple cider vinegar.
White vinegar will store almost indefinitely if tightly sealed in a glass or plastic bottle with a plastic lid. The acid it contains will destroy enamel-coated metal caps over time. White vinegar works well for pickling and most other uses.
Apple cider vinegar is sold in two types: one is a cider flavored distilled acetic acid, the other is a true cider vinegar fermented from hard cider.…Read More...
Lately, I have been studying the American pioneer recipes that were cooked on their westward trek. Many of the methods and recipes that they utilized could work very well for us in a TEOTWAWKI situation. The list of foods that they carried are a surprisingly close match to what many of us store today. Their list included such items as beans, corn, wheat, rice and dried fruits and vegetables. These are the foods that are the most inexpensive for us to store today and still provide the nutrition that we require.
In addition, they carried dried and salted meat.…Read More...
The pioneers considered vinegar a very important food product. It is useful for preserving food, sanitation, medical care and many cleaning chores. Pickling vegetables from your garden is a great way to preserve them. Here are links to a couple of posts on vinegar, Pickled Vegetables an Easy Way to Preserve , Vinegar. Now you should store vinegar, but what happens when you run out? Making vinegar is easy.
Making vinegar is a product of the fermentation of alcohol by bacteria to produce acetic acid. Acetic acid is what gives vinegar its flavor and also makes it useful for household cleaning. …Read More...
I have been doing some more research on pioneer cooking. It always interests me because the recipes incorporate many of the foods we have in our storage. Most of their recipes can be cooked over an open fire or in the kitchen with a cast iron frying pan or a Dutch oven. The recipes are simple and are easy to alter, depending on what supplies you have available.
If our power grid ever goes out for more than just a day or two, knowing how our pioneer ancestors preserved and cooked food will come in handy.
First, a note about the type of bacon that they carried on the wagons.…Read More...
A friend of mine who is a farmer and has very large berry batches and orchards was telling me that in past years he has been having a problem with fruit flies. Not wanting to use pesticides, he has been looking for an alternate method of getting rid of them.
This year he found a simple method that has proved to be very effective. Take a plastic water or soda bottle and drill a hole in the lid. …Read More...
I recently ran across a simple method of preventing berries and fruit from molding. How often do you buy berries and they are moldy the next day. There is a simple way of slowing down the growth of mold. Wash the fruit or berries in either apple cider or white vinegar.
Mix one part vinegar to 3 parts water and wash the fruit and berries in this mixture. This kills the mold spore on the surface of the product. If you are afraid of a vinegary taste, rinse the fruit in fresh water.
The editors of Cook’s Illustrated, a serious foodie magazine ran a test on the use of vinegar for washing fruit. …Read More...
Vinegar is used for preserving food, as a condiment, salad dressing, medicinally, as a disinfectant and as a cleaner. There are numerous types of vinegars on the market, but for the purposes of this post, we will only consider white distilled vinegar and apple cider vinegar. White vinegar will store almost indefinitely if tightly sealed in a glass or plastic bottle with a plastic lid. The acid in vinegar will destroy enamel-coated metal caps over time. White vinegar works well for pickling and most other uses.
Apple cider vinegar is sold in two types: one is a cider flavored distilled acetic acid, the other is a true cider vinegar fermented from hard cider. …Read More...