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Acetic acid bacteria are microscopic bugs that turn alcohol into acetic acid. Acetic acid is the main component of vinegar. In the olden days, it was a biannual job to make vinegar using wine, beer, or cider and the mother. You can make a new batch of vinegar from the mother by straining the vinegar through cheesecloth or a clean dishcloth. Return the vinegar to the bottle or jar.
Then take one part of the mother, one part water, and two parts wine. Chlorine and preservative in wine can kill the acetic acid bacteria, so use rainwater or boil tap water and allow it to cool in an open container. Use preservative-free wine or pour the wine into a bowl and allow it to stand for an hour to allow the sulphites in the wine to blow off. Mix the mother, water and wine together in a sterilised broad-mouthed vessel and cover with cheesecloth. It should have done its job within two to four weeks, depending on the temperature.
It will thicken as it ferments, but if it develops mould or smells like nail polish remover, pour it down the sink. Stapleton August to October is blood orange season, and they are so good for you. Try to get as many into you as you can. The red comes from a naturally occurring pigment called anthocyanin. It is a powerful antioxidant, and add to the fact that blood oranges have the most vitamin C of all the citrus, I am surprised they have not been declared a superfood. The Tarocco blood orange appeared spontaneously in Italy in the 18th century, while the Sanguinello was a natural mutation first found in Spain in 1929. The Sanguinello was taken up by Sicilian orchardists and is sometimes called the Sicilian blood orange.
For the anthocyanins to develop, the oranges need to experience cold nights, as they do in Australia’s Riverland. So if you see a box of blood oranges from Mildura, they are going to be deep red and delicious. Letters Recently we were talking about salami, which brought back memories for A. Oranges can do it all, from making juice to marmalade to marinade. But not all oranges are created equal: Each variety boasts its own unique flavor and appearance. Mostly in season from late fall through spring, each type of orange has its own special power, whether it’s best for cooking, juicing or snacking on straight out of the peel. These sweet, slightly bitter oranges are arguably the most common type of all.
You’ll know a navel orange when you see one, thanks to its signature mark on the bottom that resembles a belly button. Because of their inviting flavor and lack of seeds, navel oranges are a great pick for snacking on raw or adding to salads. This type of navel orange is extra sweet. Cara Cara oranges are famous for their low acidity and refreshing sweetness, which make them prime for snacks, raw dishes and juice.