How To Make Vinegar from Honey

VINEGAR from HONEY.

"VINEGAR, or dilute acetic acid, is produced by a process of fermentation from certain vegetable substances. After alcoholic fermentation has taken place there follows, under suitable conditions, a further decomposition, by means of which the alcohol is converted into a more highly oxidized body, acetic acid, with water as a by-product.

These conditions require that the liquid contain alcohol, nitrogenous matter, and alkaline salts in certain proportions, and that it be in contact with the air, at a suitable temperature, for a sufficient length of time.

The research of Pasteur showed the process of oxidation to be due to a microscopical fungus (mycoderma aceti), possessing the power of condensing oxygen and conveying it to the fermentable substance. This organism, which is a true bacterium, as the fermentation proceeds, forms a leathery membrane (slightly differing according to the substance fermenting) on the surface of the liquor, which constitutes the "mother" of vinegar, or vinegar plant.

Vinegar, on the continent, is prepared from weak or sour wine, hence its name (vin aigre.) In this country it is to a large extent produced from an infusion of malt, but considerable quantities of inferior quality are made from sour beer, etc.

For table use, for sauces and salads, where delicacy of flavor is appreciated, and for medicinal purposes where pureness and wholesomeness are essential, no vinegar can be compared with that produced from Honey.

In the first place it possesses a delicious flavor and aroma, altogether lacking in the ordinary vinegar.

Agreeableness of taste and smell are to a large extent dependent upon the substance from which the vinegar is manufactured, and it is impossible to supply these artificially.

Honey, of all saccharine substances, containing as it does all the essentials for harmonious bouquet and flavor, is the one par excellence, from which we might expect to produce an ideal vinegar. The result is found amply to justify the anticipation, and that its superiority in this respect will be duly appreciated by the connoisseur in salads and condiments goes without saying; but, indeed, so marked is this distinction that I venture to think it would be readily admitted by all who gave it a trial.

On the grounds of wholesomeness, honey vinegar is to be preferred."

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"First we need to determine the proper proportion of honey to water.

Proof Vinegar contains 5·4 per cent., with a specific gravity of 1·006 to 1·019. For all ordinary purposes this is a convenient strength and first-class vinegars contain about this percentage.

Of course, the percentage of acetic acid is dependent on a satisfactory alcoholic fermentation and suitable conditions for the development of the acetic germ; but, supposing the conditions favorable, it is possible to obtain from an aqueous solution of 1 part honey to 8 of water, about 5 per cent acetic acid. A suitable proportion will thus be 1 part honey to from 7 to 8 parts of water by weight."

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"When made in small quantities almost any open vessel will serve as a receptacle for the liquor, always excepting glazed or metal ones, in which vinegar must never be allowed to stand. Owing to the solvent effects of the acid, the liquor is, in these cases, liable to be injuriously contaminated.

The vessel used should be covered with muslin or cheese cloth, to protect from insects, etc."

"In due course, if left alone, alcoholic fermentation, by a natural process, will occur; but I am inclined to think, from my own experience, that it is best to add, in the first instance, a small quantity of yeast. If, as sometimes happens, the fermentative action is too slow, putrefaction of a portion is liable to take place, and the vinegar is spoiled.

The acetic fermentation is accelerated by the addition of vinegar plant, and also by the presence from the beginning, of a small quantity of vinegar."

"A suitable temperature is 70 to 80 degrees F. Summer is therefore the best time for vinegar making, as this temperature is then easily obtainable, especially if the vessel is exposed to the heat of the sun.

At a little over 100 degrees F. the development of the acetic germ ceases, while below 68 degrees it is gradually arrested."

"Dilute acetic acid has been in general use from remote times.

The ancient Hebrews used it, as we know from the several allusions to it in the Old Testament. It is mentioned also in the New Testament. The Greeks and Romans, too, made use of it. It is frequently spoken of by classical writers, as Pliny, Livy, and others.

In our own times it is almost universally employed for culinary and preservative purposes, besides being largely used medicinally.

Vinegar is anti-scorbutic and anti-bilious. Largely diluted it forms a very refreshing beverage. It has been in past ages and in modern times so used by soldiers on long marches, and by others employed on hard and exhausting labour, with beneficial results.

The vapour of vinegar inhaled greatly relieves hoarseness, and, diluted as a gargle, is useful in throat complaints.

Honey and honey vinegar in equal quantities, and taken a teaspoonful at a time, is an excellent remedy for sore throat and cough.

Mixed with water it is cooling and invigorating for sponging the body.

Taken in moderation, owing to its effect upon fatty and other substances, vinegar is an aid to digestion. Pure vinegar is usually only unwholesome if taken in large quantities."

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"The length of time before the completion of the process varies according to circumstances. While usually, under completely favorable conditions, in from six to eight weeks sufficient acetification has taken place, not infrequently a longer period is required."

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"When the proper degree of acetification is reached, the liquor should be strained then allowed to settle for a week or two, when it may be drawn off clear and bottled. It may subsequently require decanting and re-bottling.

The membrane or plant is useful for restarting the action, but it must not be allowed to remain for any length of time out of the liquor, or be exposed to a low temperature, or it will be injured."

"The color will at first be found to be quite light, but in course of time it will assume an amber shade and gradually darken with age. That this coloration may proceed as rapidly as possible, the vinegar should be bottled in light glass bottles, and exposed to the light."

"Raspberry Vinegar-Pour 1 pint of honey vinegar on a quart of bruised raspberries. Let it stand in a closed vessel for three days, and stir occasionally. Strain through flannel without squeezing, and to 1 pint of liquor add 1¼ lb. of honey. Boil for ten minutes, skim, and bottle when cold.

One great advantage in using honey vinegar is that, being quite free from sulphuric or nitric acid, it does not stain silver or table linen."

"Aromatic vinegars, a few drops of which, used occasionally, lend piquancy and variety to an every-day salad, can be purchased at high-end stores; but the true salad-maker is an artist, and prefers to compound her own colors (i.e., vinegars); therefore we have given several recipes for the same, which may be easily modified to suit individual tastes."

Here are more vinegar recipes gleaned from vintage cook books circa 1915. Notice that the recipe at the bottom of the list, "Very Strong Table Vinegar", is another one made with honey.

CORN VINEGAR.

Add to one gallon of rain water one pint of brown sugar or molasses and one pint of corn off the cob. Put into a jar, cover with a cloth, set in the sun, and in three weeks you will have good vinegar. Most people prefer it to cider vinegar.

PARSLEY VINEGAR.

Fill a preserving bottle with parsley leaves, freshly gathered and washed, and cover with vinegar. Screw down the top and set aside for two or three weeks. Then strain off the vinegar, add salt and cayenne pepper to taste, bottle and cork. Use on cold meats, cabbage, etc.

NASTURTIUM VINEGAR

Fill a quart jar loosely with nasturtium blossoms fully blown; add a shallot and one-third a clove of garlic, both finely chopped, half a red pepper, and cold cider vinegar to fill the jar; cover closely and set aside two months. Dissolve a teaspoonful of salt in the vinegar, then strain and filter.

TARRAGON VINEGAR

Fill a fruit jar with fresh tarragon leaves or shoots, putting them in loosely; add the thin yellow paring of half a lemon with two or three cloves, and fill the jar with white wine or cider vinegar. Screw down the cover tightly, and allow the jar to stand in the sun two weeks; strain the vinegar through a cloth, pressing out the liquid from the leaves; then pass through filter paper, and bottle for future use. If a quantity be prepared, it were better to seal the bottles.

FINES HERBES VINEGAR

Ingredients
2 cups of tarragon vinegar.
2 tablespoonfuls of garden cress, chopped fine.
2 tablespoonfuls of sweet marjoram, chopped fine.
2 cloves of garlic, chopped fine.
4 small green capsicums, chopped fine.
2 shallots, chopped fine.

Method
Mix the ingredients in a pint fruit jar, cover closely, and set in the sun; after two weeks strain, pass through filter paper and store in tightly corked bottles.

FINES HERBES VINEGAR, No. 2

Ingredients
1 pint of tarragon vinegar.
2 tablespoonfuls of seeds of garden cress, bruised or crushed.
2 tablespoonfuls of celery seeds, crushed.
2 tablespoonfuls of parsley seeds, crushed.
4 capsicums, chopped fine.
2 cloves of garlic, chopped fine.

Method
Prepare as in preceding recipe.

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ROSEL, BEET VINEGAR

Place beets in a stone crock, removing greens. Cover with cold water and put in a warm place and let stand for three or four weeks or until the mixture becomes sour. This is used as a vinegar during Pesach and to make beet soup, Russian style.

CUCUMBER VINEGAR

Ingredients
Ten large cucumbers, or twelve smaller ones, one quart of vinegar, two onions, two shallots, one tablespoonful of salt, two tablespoonfuls of pepper, a quarter of a teaspoonful of cayenne.

Mode
Pare and slice the cucumbers, put them in a stone jar, or wide-mouthed bottle, with the vinegar; slice the onions and shallots, and add them, with all the other ingredients, to the cucumbers. Let it stand four or five days; boil it all up, and when cold, strain the liquor through a piece of muslin, and store it away in small bottles well sealed. This vinegar is a very nice addition to gravies and hashes, as well as a great improvement to salads, or to eat with cold meat.

CELERY VINEGAR

A quart of fresh celery, chopped fine, or a quarter of a pound of celery seed; one quart of best vinegar; one tablespoonful of salt, and one of white sugar. Put the celery or seed into a jar, heat the vinegar, sugar and salt; pour it boiling hot over the celery, let it cool, cover it tightly and set away. In two weeks strain and bottle.

SPICED VINEGAR
Take one quart of cider vinegar, put into it half an ounce of celery seed, one-third of an ounce of dried mint, one-third of an ounce of dried parsley, one garlic, three small onions, three whole cloves, a teaspoonful of whole pepper-corns, a teaspoonful of grated nutmeg, salt to taste and a tablespoonful of sugar; add a tablespoonful of good brandy. Put all into a jar, and cover it well; let it stand for three weeks, then strain and bottle it well. Useful for flavoring salad and other dishes.

VERY STRONG TABLE VINEGAR

Take two gallons of good cider and thoroughly mix it with two pounds of new honey, pour into your cask or bottle and let it stand from four to six months, when you will have vinegar so strong that it cannot be used at table without diluting with water. It is the best ever procured for pickling purposes.

VINEGAR

A spoonful of vinegar added to the water when cooking corned beef will make it more tender.

To make pie-crust flaky try adding one-half a spoonful of vinegar to the cold water before mixing.

Add vinegar to the water in which you soak wilted vegetables and they will revive quickly and any little bugs in them will come out.

Add vinegar to the water when washing windows or paint or cleaning floors.

If paint or varnish is on a window, wet it with hot vinegar and rub it off with a cent.

To take the shine from clothing, sponge the shiny places with boiling hot vinegar, rubbing vigorously, then press as usual.

A tablespoonful of vinegar added to tough meat while it is boiling or roasting will make it more tender.

To Rid the Kitchen of Flies-Take a cup of vinegar and place it on the stove where it will simmer enough to make an odor.

If Eggs Which You Are About to Boil Are Cracked, add a little vinegar to the water and they can then be boiled as satisfactorily as undamaged ones.

To Set Color in Wash Goods before laundering: Vinegar is considered good for dark colors, using one-fourth cup of vinegar to one quart of water.

To clean tarnished brass use equal parts of vinegar and salt. Rub with this mixture thoroughly, letting it dry on; then wash off in warm, soapy water and polish with a soft cloth.

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