Title: Grape Vinegar
Categories: Australian Fruit Condiment
Yield: 1 Batch

Method

Use any grapes or bunches of over-ripe grapes, place loosely in preserving pan and cover with water, bring to boil. Then put into stone, wooden or earthenware jars, and allow to ferment for 3 or 4 days, stirring morning and night. Strain through jelly bag into wide open-mouthed jars, adding one cup of sugar to every 6 quarts of juice. Tie muslin on the top to keep out dust and insects. Place on a sunny verandah if possible, because the more freely the air gets into it the quicker the vinegar comes. When quite acid strain once more and bring to boil, so no vinegar plants will grow, then the vinegar is ready to use. Light coloured grapes make light vinegar and dark grapes make dark vinegar.

From " Ideal Recipe Book - For the use of Currants, Raisins, Sultana and Grapes - Issues by the Woman's Christian Temperance Union Sth. Aust." 1958

Typed by Vicki Crawford - Australia From: Vicki Crawford Date: 21 Apr 97 National Cooking Echo Ä

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