INGREDIENTS

INSTRUCTIONS

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.
Posted to EAT-L Digest 09 Jan 97
Recipe by: Homemade in the Kitchen
From:    Sean Coate <swcoate@PEGANET.COM>
Date:    Fri, 10 Jan 1997 15:59:41 -0500

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