[Sca-cooks] CAPERS.

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Fri Jan 6 08:18:30 PST 2012


On 01/06/2012 11:11 AM, Terry Decker wrote:
>> In my own experience, capers are salted, either dry-packed with salt, 
>> or in brine. I don't think I've ever seen them in vinegar.
>>
>> Adamantius
>
> Looking at the bottle of capers I have in the refrigerator, the 
> ingredients are "capers, water, acetic acid, and salt."  In essence, a 
> pickling brine containing vinegar equivalent.  Wonder if that acetic 
> acid is petroleum based?
>
> Bear

It may be that vinegar (of whatever strength) has to be, by law, of a 
certain strength solution to be called vinegar...?

Adamantius


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