Pasteurizing Vinegar: An Improvement
Although we can use our homemade wine vinegar straight from the fermenting vessels, we also like to pasteurize batches of it every now an…
Insert a clean candy thermometer (with a clip) into the vinegar pot and clip it to the side. Ease the pot into the now-boiling water, turn the heat off, and heat the vinegar to 155°F; hold it there for 30 minutes. If it climbs above 155°F, lift the pot out and let it sit until the temperature drops to 155°F. If it sinks below that mark, turn the burner back on under the water bath, put the vinegar pot back in, and let it climb up again.
After 30 minutes of pasteurizing, let the vinegar cool. Then, if you want it to mellow, pour the vinegar into a sterilized container (we really like the smooth flavor it develops in these clay vinegar crocks) and let it rest for about month. Or you can bottle it and use it right away.