Instructions: ACID: Vinegar can corrode metals because its acidic by nature (usually 4% to 6%), so youll need to use glass or nonmetal containers and lids. On the upside, a high acid content also makes vinegar an unfriendly environment for bacteria, so you dont need to worry about spoilage.

MOTHER: If you buy an unpasteurized vinegar, however, dont be alarmed if a white film forms on the top. Its the harmless "mother" used to ferment vinegar. Just peel off and discard.

FLAVORING: Drop a sprig of fresh rosemary or a few leaves of basil into some plain vinegar, and not very much happens. But gently crush the leaves between your fingers, and shazam! the "bruised" herb begins to release Pungent flavors that will seep into the vinegar as it ages. The results are dramatic. Just a little bit goes a long way.

POTENCY: Be sure, though, to match vinegars with the ingredients you add to them. Tart berries or strong flavored herbs (such as rosemary) can stand up to the boldness of red wine vinegar, while white wine or rice vinegars are best with milder fruits and herbs.

SHELFLIFE: Youll also want to keep the batches small to keep flavors potent. Vinegars made with fruit, for example, stay at their flavor, peak for three to six months; vinegars made with herbs do so for about six months. But you can still use these vinegars beyond our recommended time periods. Their high acid content keeps them safe indefinitely. They just wont taste as intense.

Vinegars.

Safety Notes:
1. use fresh herbs unless otherwise stated

2. as a precaution: blanch fresh herb leaves for 30 sec (not more than 60 sec) in boiling water; transfer to a bowl of ice water. this will set the color and stop the cooking. - I DO THIS WITH WHOLE GARLIC CLOVES TOO, then slice or chop or leave whole for the recipe.

3. when aging oils or vinegars that use raw plants (like herb leaves or garlic cloves) its important to keep these things submerged - they can and will grow molds if exposed to the air.

4. if possible, sterilize the jars and cruets and bottles that you use to age the vinegars (or oils) as well as the glass you give them in...

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