9% Vinegar?
Kristen M Harkness
I have a Russian recipe for pickled tomatoes that I
would like to try, but it calls for 9% vinegar and I have
not been able to locate such a beast. Does anyone know
what I might be able to do as a substitution? Or perhaps
where to find 9% vinegar (the closest I found was 6%)?
Thanks!!
Kristen
--
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Kristen M. Harkness, University of Pittsburgh, kmhs...@pitt.edu
"...vertigo is something other than the fear of falling. It is the voice
of the emptiness below us which tempts and lures us, it is the desire to
fall, against which, terrified, we defend ourselves." Milan Kundera
lebasel
In article <522dg4$3...@usenet.srv.cis.pitt.edu>,
Kristen M Harkness <kmhs...@pitt.edu> wrote:
> I have a Russian recipe for pickled tomatoes that I
>would like to try, but it calls for 9% vinegar and I have
>not been able to locate such a beast. Does anyone know
Wow! Glacial acetic acid is 30%, if I remember right. That's
the strongest vinegar that I know of. If you have to, you
might contact a chemists shop for glacial acetic acid, then
dilute 2 parts water to 1 part acetic acid. Be warned, its
strong, far stronger than distilled white vinegar.
The other possibility is to look at the recipe closely. Does it
call for added water--basically diluting it to 5-6%? If it
does, you might just be able to get away with 6% with smaller
amounts of water.
The third way is to either: if there is a Russian community
around, ask them where they get theirs. And maybe call your
county extension.
Leslie
leb...@nando.net
Courtney Plater
I did see some 10% at the local Wal-Mart. I believe it was
the house brand. All my recipes called for 5% so I passed.
CP
Evan Cole and Jan Newby
kmhs...@pitt.edu (Kristen M Harkness) wrote:
You can go to the chemist and get some stuff
called glacial acetic acid and dilute that. I'll find out by how
much. It works really well and is a lot cheaper than vinegar.
> I have a Russian recipe for pickled tomatoes that I
>would like to try, but it calls for 9% vinegar and I have
>not been able to locate such a beast. Does anyone know
kevin
In article <528eme$s...@kettle.magna.com.au>, new...@magna.com.au (Evan
Cole and Jan Newby) wrote:
> kmhs...@pitt.edu (Kristen M Harkness) wrote:
>
> You can go to the chemist and get some stuff
> called glacial acetic acid and dilute that. I'll find out by how
> much. It works really well and is a lot cheaper than vinegar.
> > I have a Russian recipe for pickled tomatoes that I
> >would like to try, but it calls for 9% vinegar and I have
> >not been able to locate such a beast. Does anyone know
> >what I might be able to do as a substitution? Or perhaps
> >where to find 9% vinegar (the closest I found was 6%)?
> >Thanks!!
The Swedish food stores here in Chicago sell a very strong vinegar
(Druvan's), higher than 9%. If you can't find it in a specialty store,
then you can improvise. Do the calculation: increase the amount of 5%
vinegar and reduce the amount of water to end up at the same *final*
concentration.
DavidCrane
Kristen M Harkness wrote:
>
> I have a Russian recipe for pickled tomatoes that I
> would like to try, but it calls for 9% vinegar and I have
> not been able to locate such a beast. Does anyone know
> what I might be able to do as a substitution? Or perhaps
> where to find 9% vinegar (the closest I found was 6%)?
> Thanks!!
>
>
> --
> -----------------------------------------------------------------------
> Kristen M. Harkness, University of Pittsburgh, kmhs...@pitt.edu
> "...vertigo is something other than the fear of falling. It is the voice
> of the emptiness below us which tempts and lures us, it is the desire to
quart of regular white vinegar.
Kxt1215
In a message dated 96-09-25 23:06:45 EDT, you write:
>> Lots of stuff cut
>> >
><even more stuff snipped>
And still more cut out
Shanna
Thank you so much for replying to this matter, and for your generous
offer! I see that the problem is that I have the unrevised 1994 copy.
Please take my word, that there is no mention of BWB method for pickles,
jellies, etc.
>Hokay, here we go. I have the copyright 1994 revised 1995 edition
(fourth
>printing March 1995)
>
>The BWB information I got was on page 9 (the glossary). And I checked a
>few (not all) the recipes in the various sections, and they all seem to
>include the BWB info.
>
>(BTW: I realize that you did not make the comments about hitting them up
>with a lawsuit, the other fellow did. I can understand you being upset
at
>the lack of information, but him suggesting that the company should be
>sued over something he hadn't seen bothered me)
And there is just one more thing. The person who did make the comments
above is very knowledgable when it comes to canning. I believe she just
didn't want anyone to use improper methods, and wanted to warn me.
Remember that she was just replying to what I had posted, and the way that
the 1994 edition, unrevised reads, it could be open to a lawsuit. There
is definitly no mention of the BWB or USDA recommendations.
>anyways, if you want any or all the information for any of the recipes in
>the book, let me know, I'd be happy to forward the information to you...
>
>Shanna
Again, thank you for the above offer, it is so nice of you. I won't be
ditching the book because there are many yummy recipies, however, I will
be comparing them to recipies in the Ball Blue Book.
Cheryl