In article , Frogleg
wrote:

On 10 Oct 2003 09:57:22 -0700, (Carnivore269)
wrote:

Frogleg wrote
On 9 Oct 2003 13:15:24 -0700, (xyz) wrote:

Are there any condiments that aren't made with vinegar? It seems like
everything I look at contains vinegar - ketchup, mayonnaise, salad
dressing. I prefer not to be pickled - at least while I'm still
alive.

A "condiment" is a spicy or savory compliment to foods. You can make
salad dressing and mayonnaise with lemon juice instead of vinegar, if
that pleases you. But most relishes, chutneys, and savory sauces
contain vinegar. For a reason, one assumes. I don't think there's any
chance of becoming "pickled" by a pickle (or smoked from eating lox,
or fried by a visit to KFC). Acidic ingredients (vinegar, wine,
citrus) are rather too common to avoid.

Sometimes tho', vinigar is _not_ a flavor I want.... so you just have
to read the bottles, or learn to make your own stuff.

I mis-spoke/mis-wrote "most...contain vinegar." I should have said
most contain acidic ingredients -- vinegar, citrus, etc. I have no
idea of the relative acidity of lemon juice as opposed to vinegar
(Barb?), but if the OP didn't want to be pickled from the inside,
he/she'd do well to stay away from lemonade, too. :-)

What *does* the "5% acidity" label on a bottle of kitchen vinegar mean
anyhow? 5% the strength of pure hydrochloric acid?

Based on info regarding canning tomatoes, measure for measure, lemon
juice is more acidic than vinegar (the recommendation is to use 2 tbsp
lemon juice per quart or 4 tbsp of 5% acidity vinegar, or 1/2 tsp of
citric acid granules/powder). I'd never use vinegar for tomatoes --
that much will affect the flavor. And I'm not nuts about lemon juice,
either. I'm a happy user of citric acid when I need to acidify
something I'm canning.

That said, I've got a conserve on the stove right now that to which I've
added red wine vinegar. Hoo-hoo-hoo, this stuff is so good!
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)