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Put the vinegar into a medium, nonreactive saucepan and warm over low heat
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just until it begins to give off vapor (do not bring to a boil). Stir in
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the peach cubes and cook for 1 minute. Pour the mixture into a sterilized
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1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.
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Place a sterilized seal on top of the jar, screw on the ring, and shake a
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few times to mix. Store the jar out of direct sunlight and away from heat
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for 5 days, shaking it periodically, while the mixture steeps (the vinegar
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will absorb most of the pigment from the fruit). Strain the contents
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through a fine sieve into a 4-cup glass measuring cup. Discard the fruit
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residue and rinse the sieve. Rinse the Mason jar and return the strained
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vinegar to the jar. Dampen a flat-bottom coffee filter and fit it into the
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sieve. Rinse the measuring cup, place the sieve on top, and pour in the
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vinegar a bit at a time, allowing it to drip into the measuring cup.
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Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be
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ready to use immediately, with a shelf life of at least 1 year.
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YIELD: 2 cups
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VARIATION: To make Peach Mint Vinegar, place 1 sprig fresh mint in the
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container before pouring in the vinegar. Fill, seal, and let steep out of
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direct sunlight and away from heat for 1 day before using or shipping.
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Posted to EAT-L Digest 09 Jan 97
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Recipe by: Homemade in the Kitchen
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From: Sean Coate
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Date: Fri, 10 Jan 1997 15:59:41 -0500
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