Online: | |
Visits: | |
Stories: |
Story Views | |
Now: | |
Last Hour: | |
Last 24 Hours: | |
Total: |
Vinegar is a potent antiseptic and is critical to food preservation. It’s also easy to make if you know what you’re doing.
There are two fundamental food resources that have both antiseptic and food preservation qualities: Vinegar and salt.
In a self-reliant environment, you can’t assume you will find many things you typically take for granted. Something as simple as salt is a good example. Salt had historically been used as a preservative and flavoring for food. Roman soldiers were compensated with a ration of salt for their efforts and salt defined their wealth. But what do we do when we don’t live by an ocean or a salt resource like a salt-spring or the Great Salt Lake? The fact of the matter is we can’t make salt, but we can make vinegar.
Vinegar has many positive properties similar to salt in terms of food flavoring and food preservation, in addition to surprisingly potent antiseptic properties. This is because vinegar is in fact, acetic acid. Many professional cleaning companies use a vinegar and water blend to clean and sanitize surfaces and equipment. But it’s also good to eat, which is a bit unique when you think about something that’s also antiseptic.
Source: http://www.offthegridnews.com/how-to-2/the-easy-way-to-make-vinegar-from-scratch/