[Sca-cooks] Vinegar, was quails in period

[Sue Clemenger]

How many of you have ever noticed, when buying larger quantities of
cider vinegar in your average grocery store, that while the smaller
bottles are actual apple cider vinegar, the larger (gallon-sized)
bottles are cider _flavored_ white vinegar? I was really quite taken
aback to see it on a label (albeit in very tiny print), and sure
enough....all the big cider vinegar bottles are like that.
--Maire, who now buys large amounts of cider vinegar (when needed) from
her bulk whole-foods store, where she *knows* that it's actually cider
vinegar....

Christine Seelye-King wrote:
>
> He's absolutely right.  The acetic acid you buy as white vinegar in the
> grocery store is a by-product of the petrochemical industry.  It is pure
> acetic acid, but it has no nutritional value.  Apple cider vinegar is much
> better for you, and has more flavor (which can be undesireable).  Before
> looking into stronger (photographic?!?) acids, I would try boiling down some
> vinegar.  Don't know if that would make the acid content higher, but I would
> think it would, by concentration, evaporation of the water.
> For more info, see my article on Vinegar in the Florilegium.
> Mistress Christianna
>