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Peach Vinegar

2 cups white wine vinegar
1 pound peaches, stoned and cut into 1-inch cubes

Put the vinegar into a medium, nonreactive saucepan and warm over
low heat just until it begins to give off vapor (do not bring to
a boil). Stir in the peach cubes and cook for 1 minute. Pour the
mixture into a sterilized 1-quart Mason jar and allow to cool to
room temperature, 10 to 15 minutes.

Place a sterilized seal on top of the jar, screw on the ring, and
shake a few times to mix. Store the jar out of direct sunlight and
away from heat for 5 days, shaking it periodically, while the
mixture steeps (the vinegar will absorb most of the pigment from
the fruit). Strain the contents through a fine sieve into a 4-cup
glass measuring cup. Discard the fruit residue and rinse the sieve.
Rinse the Mason jar and return the strained vinegar to the jar.
Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse
the measuring cup, place the sieve on top, and pour in the vinegar
a bit at a time, allowing it to drip into the measuring cup. Transfer
the vinegar to flasks, bottles, or cruets. The vinegar should be
ready to use immediately, with a shelf life of at least 1 year.
YIELD: 2 cups


VARIATION:

To make Peach Mint Vinegar, place 1 sprig fresh mint in the container
before pouring in the vinegar. Fill, seal, and let steep out of
direct sunlight and away from heat for 1 day before using or
shipping.

BLUEBERRY VINEGAR

Follow the recipe for Peach Vinegar except substitute 1 pint
blueberries, coarsely chopped, for the peaches.

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