Shelf life of balsamic vinegar after opening

Hello everyone, Olga is with you as always, perhaps you will need information on storing food and various things and I will tell you about how long homemade apple cider vinegar can be stored. Maybe some details may differ, as was the case with you. Attention, always read the instructions of the things you buy for cleaning the house or the chemicals that help to store them. I answer the simplest questions. Write your questions/wishes and secrets in the comments, and together we will improve and supplement the quality of the material provided.

The nuances of making apple cider vinegar

But there are times when vinegar still doesn’t work. Let's look at the most common of them. First, you shouldn't have any black mold. Its appearance means that the fermentation process has not started. Perhaps the apples were washed after all. To prevent this, next time add 10 raisins to the cake. And a little sugar. Then the natural process will definitely start.

Please note that the liquid will still not be completely transparent. And the longer the product sits, the more sediment appears. It's an apple slurry, and that's okay.

On a high-quality, correctly made product, a vinegar uterus is formed, reminiscent of kombucha. It needs to be taken out of the jar, because it feeds on fermentation bacteria, and put into a jar, you can fill it with the remaining sediment. Similar to kombucha.

If you leave it, you won’t get vinegar; it will eat all the acid. It is removed 30-60 days after the start of preparation.

Do you use expired food for cooking at home?

Yes, the main thing is to process it if it is meat or expired kefir for pancakes.

27.72%

No, it is very dangerous and not useful.

36.37%

If the products have fungus or mold, then we throw them away; if they are a couple of days past their expiration date, we use them for food, even without heat or other treatment.

35.91%

Voted: 1952

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-Statistics

Now let’s talk about what is needed for such a preparation.

First, of course, you need apples. Ripe fruits of late sweet varieties are best suited; they ferment better. They also require the addition of less sugar.

Fruit can be taken from a tree, but even carrion will do, as long as there are no signs of rotting on it. And most importantly, we do not use store-bought fruit. I'll explain why.

The fact is that beneficial bacteria live on them; during fermentation, they act as yeast. But so that they remain in their place and bring us benefit, we do not wash the fruits, but only wipe them with a cloth to remove dust and soil.

But store-bought fruits are not just washed, but also treated with chemicals or wax. In general, as you guessed, they will be of no use.

The process of making apple cider vinegar is very simple, but takes a lot of time. There are two main cooking options: traditional and simplified. They differ mainly in the production time.

And I’ll tell you a little more about additives. The fact is that if you haven’t washed the fruits and they have a natural coating on them, then you won’t need additives. But to speed up the process, rye bread, sweetener, raisins or yeast are often introduced. I don’t recommend using the latter at all. It’s better to take 7-8 grape berries, crush them with a masher and put them in apple pulp.

And I’ll immediately answer the popular question of how to understand that the fermentation process has ended. To do this, take your container with semi-finished vinegar and look inside. If the liquid becomes translucent, it means that fermentation is over.

By the way, it is better to take the container itself with a wide neck and bottom. After all, the wider the surface, the more active the fermentation itself will be. The material of the container used must be free of impurities: glass, ceramic or clay.

What to do if the vinegar has gone bad?

A clear sign of vinegar spoilage is cloudiness and the formation of sediment. Of course, you shouldn't eat it. However, you can find other useful uses for it. For example, many people use expired vinegar in cosmetic procedures - making hair masks, baths to strengthen nails.

In general, vinegar is easy to store and it is not difficult to create favorable conditions for it and maintain them.

Shelf life of vinegar in the refrigerator

12 months

Shelf life of vinegar in the freezer

Shelf life of vinegar at room temperature

12 months

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How to make vinegar without squeezing juice from sour apples in Czech

Now I’ll tell you a version of cooking in Czech. It is simpler and more understandable.

Let's take:

• 1 kg apples,
• 100-200 g sugar,
• 1 liter of water,
• 100 ml table vinegar 9%.

Place the chopped fruits in glass jars and fill with water.

Add sugar. We close it with a cotton wool plug, and on top with gauze and put it in a warm place. For fermentation, after a week the semi-finished product must be squeezed out and vinegar added.

Cover the jar again with gauze and put it in a warm place for 1 month. If your place is cold, below 20 degrees, then it will take longer, about 3 months.

Filter the finished product through cheesecloth and pour into bottles.

Seal well and store in a cool place.

It is used for medicinal, food and cosmetic purposes.

• Shelf life: 2 years
• Shelf life: 2 years
• Shelf life in the refrigerator: 2 years
• Freezer life: not specified

People have known about apple cider vinegar for a long time. The ancient Egyptians and Chinese used it extensively. With the help of this vinegar it was possible to get rid of many health problems. Over the years, people began to learn about this product. This happened thanks to Jarvis, a doctor from America. It was he who, in the 20th century, decided to dedicate a book to this unusual product. After the publication of this book, which became instantly famous, apple cider vinegar also became very popular.

Nowadays, many diets, including stellar ones, include this product. It can suppress appetite and improve metabolism. At least that's what nutritionists from America think. But apple cider vinegar is used very widely in cooking. It is great for dumplings, salads and other dishes as a seasoning. The product is often used to soak fish or meat. And in hot countries they rinse vegetables and fruits with it. This is worth knowing, just like the shelf life of apple cider vinegar. Dishes to which it is added become more nutritious and easier to digest. Apple cider vinegar begins to stimulate metabolism and discourage the desire to indulge in sweets. This product is loved by housewives, as they use it as a natural vinegar when pickling vegetables and fruits. It is also indispensable when preparing for the winter. 100 grams of apple cider vinegar contains only 21 calories. It's low in calories. Apple cider vinegar is not only used in cooking; it can be used to treat many diseases. It is used to treat sore throat, tonsillitis, cough and even flu. You need to make a solution of water and vinegar and gargle with it. This helps relieve inflammation and get rid of some bacteria. Since vinegar contains iron, it will not be superfluous for anemia. It will help cope with kidney stones, asthma and arthritis. Cholesterol begins to decrease, as the product contains pectins, which prevent fats from being absorbed.

How to choose

• Vinegar (apple vinegar, table vinegar or its essence) must be in a hermetically sealed container with a label that clearly indicates the release date and shelf life.
• Particular attention should be paid to the composition of the product. It must be made exclusively from natural raw materials. If we talk about an apple product, it should be made from apples, not acetic acid.
• Table vinegar cannot be cloudy or contain various impurities. Its absolute transparency is one of the signs of a quality product. But apple and wine may have sediment. They are not filtered during the production process.
• Balsamic vinegar is considered high quality if it has a dark color and a slightly viscous structure.

Jarvis's Apple Cider Vinegar Recipe

Medical scientist Jarvis has developed his own recipe for making apple cider vinegar, in which the beneficial properties of the fruit are not only preserved, but also enhanced. This recipe is a little more complex and time-consuming than the previous one, but the finished product is much tastier, healthier and of higher quality.

• Apples – 1 kg
• Honey – 100 g
• Yeast – 10 g
• Rye bread – 20 g
• Water.

Attention! The amount of water is calculated based on the fact that 800 grams of apple pulp will require 1 liter of liquid.

How to make apple cider vinegar at home:

• Ripe fruits, trimmed from rot and wormy places, grate on a coarse grater or pass through a meat grinder along with the peel and seeds.
• Transfer the resulting apple pulp into an enamel pan, clay pot or glass container and fill with warm water. Add the following ingredients to the mixture: honey or granulated sugar, bread yeast, stale bread. (When we mix the apple mass and water, we get about 1.8-1.9 liters of mixture, you need to add 100 g of honey, 10 g of yeast and 20 g of rye bread for each liter, that is, 180-190 g of honey, 18-19 g of yeast g, bread - 36 g.) These components will help speed up the fermentation process.
• Cover the bowl with the apple mixture with a napkin and place in a dark and very warm place. Leave the mixture for 10 days, stirring several times a day with a wooden spoon.
• After the specified period of time, strain the preparation, weigh it and pour it into clean, dry bottles. For each liter of finished product, add another 100 grams of honey or granulated sugar. After this, mix the contents well, cover with gauze and leave in a warm place for subsequent fermentation. This will take 40-50 days.

Attention! As soon as bubbles stop appearing on the surface, the drink becomes transparent and a dense sediment forms at the bottom, the product can be filtered and poured into a clean container.

The strength of this vinegar is 4-5%. At the same time, the homemade product turns out soft, pleasant to the taste, rich, spicy and aromatic. It can be used not only for medicinal purposes, but also as a salad dressing and cosmetic product.

How to store balsamic vinegar

The production of balsamic vinegar began more than six centuries ago. A genuine product of this type is aged for a period ranging from 6 months to several years. The raw materials for the production of this vinegar are sweet grape varieties - Lambrusco and Trebbiano.

It is better not to store an opened bottle of balsamic for a long time. It will lose its special properties and taste.

Composition and process of creating balsamic vinegar

Making high-quality balsamic is more difficult and takes much longer than other types of vinegar, for example, apple or wine vinegar. There are two known ways to create balsamic vinegar: industrial and homemade. The basis of the future balsamic is only unprocessed ripe grapes without defects. In the comfortable climate of Emilia-Romagna and Modena, just such grapes ripen. After harvesting, the juice is squeezed out of the grapes and boiled until the volume of grape must is 40% of the initial volume, then vinegar is prepared from the must. Containers for storing vinegar have a volume from 10 to 100 liters and are made from valuable wood species (oak, cherry, chestnut, etc.).

The taste and aroma of the final product depends on the type of wood. Filled barrels should be stored in attics. Every spring, vinegar is poured into a smaller barrel, and a new portion of fresh wort is poured into the largest one. As in the Middle Ages, today the technology and types of spices that make up traditional balsamic are kept secret.

The benefits and harms of the composition

Having learned why balsamic is needed in cooking, it is necessary to find out its benefits and harm to the body.

As you know, using any type of vinegar is often not recommended for people with high stomach acidity.

The main useful properties look like this:

• Normalization of intestinal function.
• Stimulating the production of pepsins and other digestive enzymes.
• Suitable for weight loss, as it prolongs the feeling of fullness for a long time after eating.
• Improves the absorption of minerals.
• Strengthens the immune system.
• Reduces the risk of developing cancer.
• Regulates cholesterol levels.
• Used to prevent diabetes.
• Lowers glucose levels if used regularly in the diet.

Salad dressing with balsamic vinegar

For refueling you will need the following products:

• Oregano and thyme;
• a glass of olive oil;
• 3 full tbsp. l. balsamic;
• salt and pepper.

All ingredients must be mixed and poured into a glass container, tightly closed.

This sauce goes perfectly with fresh vegetables.

Salad with arugula and balsamic vinegar

To refuel you need to prepare:

• 2 tbsp. lemon juice;
• 1 tsp white balsamic vinegar (note: white balsamic vinegar is made from white wine vinegar and grape must. Using white balsamic vinegar helps keep the color of the dressing light);
• 4 tbsp olive oil;
• a little salt and pepper.

For the salad you will need 200 g. arugula, hard cheese (Parmesan), roasted nuts (pine/almonds). You should take a quarter cup each of cheese and nuts. Mix lemon juice and balsamic, pour in olive oil, add a little salt and pepper, grate the cheese, and fry the nuts in a dry frying pan. The arugula should be washed and dried, sprinkle the greens with grated cheese, mix, pour plenty of sauce, mix again and add nuts.

Chicken in balsamic vinegar

For this dish you will need:

• Chicken breasts 500 gr.;
• a few cloves of garlic;
• olive oil in the amount of 2 tbsp;
• bulb;
• balsamic vinegar, quarter cup;
• tomatoes 3-4 pcs.;
• basil, oregano, thyme and rosemary 1/2 tsp each.

Rinse the chicken fillet, add salt and pepper. Heat a frying pan, fry the onion and garlic in oil, add the fillet and fry for a few more minutes, add tomatoes, balsamic vinegar and seasonings. Simmer covered for 25 minutes.

Potatoes with balsamic vinegar

To implement this recipe you need to take:

• 900 gr. potatoes;
• a few tablespoons of olive oil;
• fragrant rosemary and thyme;
• a little nutmeg;
• 3 tbsp. classic balsamic;
• several chopped cloves of garlic;
• salt;
• pepper.

Heat oil in a saucepan, add potatoes, garlic, nutmeg and herbs, stir, put in oven. Bake potatoes in an oven preheated to 200° for 30 minutes. uncovered until tender, then add balsamic and stir again. Salt and pepper. Bake for 6 minutes.

Caramelized Onions with Balsamic Vinegar

Snack ingredients:

• Onion 5 pcs.;
• olive oil + butter 2 tbsp each;
• balsamic vinegar 1 tbsp;
• sugar, preferably brown 1 tsp;
• a little salt.

Cut the onion into rings. Heat olive oil and butter in a saucepan, add onion, fry for 7-10 minutes, add salt and cover. When the onion turns golden, add sugar, stir and simmer over low heat. When the onion turns brown, drizzle it with slightly warmed balsamic and stir.

Simple Apple Cider Vinegar Recipe

The easiest recipe for making apple cider vinegar at home is a method that does not involve the use of yeast. To make natural vinegar you will need to take overripe apples or carrion of sweet varieties.

Attention! To be sure that the fruits do not contain harmful components and have not been treated with chemicals or fertilizers, it is better to collect the fruits from your garden or dacha.

• Granulated sugar – 50 g
• Apples – 1 kg
• Water.

The cooking process is as follows:

• Pre-wash the fruits, cut off rotten and damaged areas, remove the seed boxes and “tails” from the fruits. Dry the apples, chop finely, crush in a mortar or grind in a blender.
• Transfer the resulting slurry into an enamel or glass pan, sprinkle with granulated sugar and add hot (but not boiling) water so that the liquid is 3-4 cm above the level of the apples.
• Transfer the vessel to a dark, warm place and leave for two weeks. You need to stir the mixture several times a day.

Attention! The optimal temperature for fermentation is 25-27 degrees.

• After the specified time, strain the liquid through gauze folded in several layers and pour into jars.

Attention! There is no need to fill the glass container to the top, as the water will rise during fermentation.

• After 14 days, natural vinegar is completely ready. All that remains is to carefully pour the product into bottles, without shaking the liquid itself and the sediment, which can also be strained separately through cheesecloth and added to the container. Seal the container tightly with stoppers or seal with paraffin and store in a cool, dark place at a constant temperature.

Marking according to GOST

Any container intended for bottling vinegar must be marked in accordance with the technical regulations adopted in the countries of the Customs Union. This applies to both small bottles for retail and barrels in which vinegar solutions are supplied to industrial enterprises. Among other things, the label must indicate:

• Date of manufacture of the product. In addition to the label, this data can be applied directly to the container or to the lid (stopper).
• Its expiration date is from the date of manufacture.
• Storage conditions. For products whose quality may change after the sealing of the original packaging is broken, the shelf life after opening is also indicated.

Despite the established standards, you can find packages on the counter that indicate expiration dates that significantly exceed those established by GOST standards. For example, for apple cider vinegar, the labeling may contain the following information: “Shelf life is unlimited” with the note “Subject to storage conditions.” On packaging from other manufacturers you can find 3 or 4 year markings.

Natural vinegar without sugar

You can make natural vinegar using a minimum of ingredients. For this you will need:

The process for preparing natural vinegar is as follows:

• Cut the ripe apples into large slices and leave in the light until dark. After this, squeeze the juice out of the fruit.
• Pour the resulting drink into a glass or clay container. Put a rubber glove on the neck of the vessel. Transfer the container to a dark, warm enough place. During the first 10-14 days from the start of fermentation, the glove on the neck will inflate, and when it turns into a “ball,” you need to pour the liquid with the vinegar mother formed on the surface into a wide saucepan, filling the container to no more than 2/3 of the volume.

Attention! The fermentation process will proceed faster if the area of ​​contact between apple juice and air increases.

• Cover the container with juice with a napkin and leave for 40-60 days.
• When the liquid stops bubbling and becomes clear, the fermentation process is over and the finished product needs to be strained and then bottled.

It is important to know that vinegar becomes even more beneficial over time. In this case, after a few months, an orange sediment forms at the bottom of the bottles. For subsequent use, the product must be filtered. Store the acid in a dark bottle with an airtight cap out of the reach of children.

You can make natural vinegar using a minimum of ingredients. For this you will need:

How to store vinegar

It is not advisable to store any types of this product in plastic or metal containers. This is due to the interaction of these materials with acetic acid.

As a result of oxidative reactions, a large number of substances are released that are considered toxic and may pose a threat to human health. Therefore, long-term storage of vinegar is possible only in glass, hermetically sealed containers.

In a closed container

Hermetically sealed vinegar should be stored in a well-ventilated area with a relative humidity of no more than 80%. The permissible temperature range is from -3 to 35 °C (according to GOST 32097-2013 “Vinegars from food raw materials. General technical conditions”).

For savings, a shelf in a closed kitchen cabinet away from heating appliances is suitable. Identical storage requirements apply to the table variety (GOST R 56968-2016 “Table vinegar. Technical requirements”).

When the temperature drops to 1–3 degrees below zero, the preservative freezes. With subsequent defrosting, the original qualities do not change.

In an open container

An opened bottle should be stored in accordance with the manufacturer's recommendations.

1. Industrially produced balsamic vinegar quickly loses its taste properties after the container is depressurized. It is advisable to keep the opened container in a cool place, protected from the sun. The product must be consumed within 1 year from the date of opening. The period may be reduced: it depends on the additives present in the solution. As a rule, they are indicated on the label.
2. After opening, the bottle of apple preservative should be placed in a place protected from the sun (a shelf in a kitchen cabinet, a closed pantry). Storage temperature should not exceed 35 °C. But the refrigerator should not be used as storage.
3. Opened wine vinegar should not be kept in the refrigerator. Better - on a dark, cool shelf in a closet, located away from the stove and other heating elements. To prevent wine vapors from escaping, the cork should close the neck as tightly as possible.

Packaging and storage

So, now you have learned how to make your own apple cider vinegar. Now it needs to be carefully poured into clean glass bottles. In this case, you must try not to stir up the sediment and not to cloud the liquid.

The latter result can be achieved with the most careful transfusion in the usual way, or using a rubber tube.

NOTE! At this stage, various herbs can be added to the liquid to give it additional healing properties and aroma. After 3-4 weeks, this ingredient can be removed from the bottle - by that time the herb will have already transferred all its properties to the seasoning.

It is better to store homemade apple cider vinegar in small glass jars (not poured “under the neck”), closed with nylon lids or tight stoppers.

Storage temperature – 6-8°C.

Summarize

On a note:

• Apple cider vinegar is acidic and has antimicrobial properties that make it self-preserving. This means that it is safe to consume and use in recipes, even if the bottle has been opened a long time ago.
• However, apple cider vinegar may undergo aesthetic changes over time that may subtly change its taste, texture, or appearance. This is primarily due to the chemical changes that occur when it is exposed to oxygen.
• However, these types of changes do not affect the shelf life of apple cider vinegar and it is not dangerous to consume.

Sources

• https://MagazinBombay.ru/produkty-i-napitki/srok-godnosti-uksusa.html
• https://GdeHranit.ru/drugoe/srok-godnosti-uksusa.html
• https://hadartsev.ru/produkty-pitaniya/srok-godnosti-uksusa-stolovogo-9.html
• https://FeelSmell.ru/eda/srok-hraneniya-yablochnogo-uksusa.html
• https://SintezOil.ru/na-kuhne/gde-hranit-uksus.html
• https://kakhranit.ru/kak-i-gde-pravilno-xranit-uksus/
• https://converter-si.ru/produkty/srok-hraneniya-yablochnogo-uksusa-domashnego-prigotovleniya.html
• https://srok-hranenija.ru/vinnyj-uksus/
• https://akbasch.ru/eda-napitki/srok-hraneniya-uksusa.html
• https://film-krym.ru/skolko/skolko-mozhno-hranit-uksus
• https://vodatdk.ru/napitki-i-pishcha/srok-hraneniya-uksusa.html

Homemade vinegar vs store bought

Why make seasoning at home when this product is presented in a wide range on store shelves? Yes, all because of the same naturalness!

Most manufacturers use apple peels, cores and even spoiled trimmings to prepare spices - everything that usually goes to waste.

Often apples in an industrial product are just a name. In fact, it is ordinary table vinegar with apple flavoring. Manufacturers can also add all kinds of preservatives to the composition - to extend shelf life, and dyes - to make the appearance more presentable.

Of course, a spice you make yourself will have a shorter shelf life, and its appearance may not be very presentable. But, having prepared vinegar at home, the housewife will be firmly convinced of its safety for health.

Another advantage of a homemade composition is lower acidity (4-5%) than its industrial counterpart (at least 6%). Thanks to this, the former can be used not only as a seasoning and marinade, but also for the preparation of cosmetics, and even for the treatment of certain ailments.

Shelf life of wine vinegar

This period is determined by the manufacturer’s technical documentation, as well as GOST.

The shelf life of wine vinegar at room temperature is 12 months .

It turns out that, according to GOST 32097-2013, the recommended shelf life for alcohol and alcohol flavored vinegar is 1 year, and for wine and apple vinegar – six months (with preservatives – 12 months). The manufacturer may set a different shelf life for vinegar, provided that its quality is maintained in accordance with the procedure established by the legislation of the state that has adopted the standard.

Only apple cider vinegar has a shelf life limit - it can be stored for no more than 2 years.

Other vinegars last a long time. Some are aged for years, like good cognacs and champagnes. Vinegar only gets better with age.

Historical facts

In 1046, balsamic vinegar appeared on the pages of history. The current ruler of Italy brought it as a precious gift to the holder of power in Germany. The historical fact was recorded in various historical documents, and since then the “king among vinegars” began to be perceived as a gift worthy of rulers. The lower classes could not afford such a curiosity, so cheaper, simple recipes appeared that were far from the original. The delicacy was so unique that only rich and noble people could afford this delicacy. In elite circles, barrels of balsamic were kept and passed down as family treasures. Significant events would not be complete without the presence of this work of culinary art.

It became especially famous during the Renaissance. It was considered prestigious to have a “healing elixir” as a dowry for marriageable girls. When a girl was born into an Italian family, the family began producing a new series of “family jewels.”

The homeland of balsamic is considered to be the Italian region of Emilia-Romagna, more precisely its province of Modena. Noble families kept their secrets of creating an exquisite and expensive seasoning secret, passing this secret from generation to generation. Other regions also sought to replicate the recipes. During the experiments, creating new varieties that were valuable and unique in their own way.

What's the benefit

Apple cider vinegar is made from natural products. For this purpose, ripe, juicy fruits are used, which are oxidized according to a special recipe. It contains many vitamins A, B, C and E. It is also rich in potassium, magnesium, phosphorus, sodium and other elements.

Apple cider vinegar, along with balsamic vinegar, is used as a seasoning for fresh vegetable salads. It is believed that vinegar helps improve the functioning of the digestive system and removes toxins. Sometimes girls use it to correct weight. In addition, when used externally, it has a positive effect on the condition of nails. It is added when preparing masks and hair balms.