Jeepers Posted July 12, 2014 Share Posted July 12, 2014 I want to can some bruschetta. The recipe calls for 1 cup of Dry White Wine and 1 cup of White Wine Vinegar. I went Googling and I can't tell what the difference between the two are. I've never cooked or canned with either one. I learned Pinot would be the best for the white wine but when I searched for the white wine vinegar...white wine popped up. But 2 cups of wine seems like a lot. And I figured I need the vinegar in the white wine vinegar. There is also 2Tab. of Balsamic Vinegar. Wonder if I could substitute Kraft balsamic salad dressing for that? It's only 2 Tab. I'm obviously out of my element here. Any ideas? Quote Link to comment
Andrea Posted July 13, 2014 Share Posted July 13, 2014 I would use the recipe as given. Wine and vinegar are related but are not interchangeable. I would avoid the Kraft substitution as well, and go for the balsamic vinegar. If you don't have any balsamic, you could substitute apple cider vinegar but it would change the flavor. Quote Link to comment
Jeepers Posted July 13, 2014 Author Share Posted July 13, 2014 Thanks Andrea. I can buy a little bottle of Balsamic Vinegar. I looked it up and they have really small bottles in grocery stores. And I can buy a bottle of white wine. But I'm still stumped on the white wine vinegar. Does one get it in the grocery store like the other stuff? I read where it's wine that has turned to vinegar unlike cider vinegar. Sheeeh, hope I don't have to order it from Amazon. I'll check out my grocery store tomorrow. Quote Link to comment
Andrea Posted July 14, 2014 Share Posted July 14, 2014 If you can't find white wine vinegar, I would feel confident substituting red wine vinegar, although they are sold side by side at most grocery. I made a batch of brushetta last night. Thanks for the inspiration! It's perfect for hot summer evenings and makes a great salad dressing! Quote Link to comment
Suncat Posted July 14, 2014 Share Posted July 14, 2014 When you buy the little bottle of balsamic, odds are very good you'll be able to see several small bottles of white wine vinegar on the shelf Quote Link to comment
Jeepers Posted July 14, 2014 Author Share Posted July 14, 2014 Thanks Suncat. I didn't get to the store today because it's raining. But, I did look at my grocery store on line and it says they carry white wine vinegar. Gees, all of this trouble for a couple of pints of sauce. By the time I find all of the ingredients the tomatoes will all be gone. Quote Link to comment
Suncat Posted July 14, 2014 Share Posted July 14, 2014 I was introduced to eating french bread dipped in olive oil and vinegar.. so I've gotten all kinds of vinegar in those little bottles to try.. red wine vinegar, white wine vinegar, rice vinegar, red balsamic vinegar, white balsamic vinegar (this is really good).. but I keep good ol' cider vinegar on hand as a basic vinegar for cleaning or laundry or making sweet and sour sauce etc. I really like the flavor of red wine in my spaghetti sauce.. and discovered that even if I don't have wine on hand.. a smaller amount of the red wine vinegar will give a lot of the same flavor. Quote Link to comment
Jeepers Posted July 21, 2014 Author Share Posted July 21, 2014 I finally found all of the ingredients for the bruschetta. I'll make it next week. I'm going to Amish country and will pick up the tomatoes down there. Quote Link to comment
Daelith Posted July 21, 2014 Share Posted July 21, 2014 I made bruschetta yesterday. Turned out very good. I used the recipe out of The Ball Complete Book of Home Preserving. Ended up doubling the liquid brine portion because it was did not look like it would be enough and I was right. Had about a half pint of brine left over. I'm going to toss it with some chopped cucumbers for my husband since he won't eat tomatoes. Quote Link to comment
Jeepers Posted July 21, 2014 Author Share Posted July 21, 2014 Hi Daelith. And WELCOME! I got the recipe from a different book but it is exactly the same as from the Ball Blue Book. I'm glad it tastes good especially since I had to search all over for the ingredients. This is uncharted territory for me. I thought it sounded good for dipping garlic bread with spaghetti. Or maybe putting it on a piece of Texas toast with a slice of swiss cheese and grilling or microwaving it. Or Panini-ing it. Quote Link to comment
Andrea Posted July 21, 2014 Share Posted July 21, 2014 I've been dumping it on my salads and using it as dressing! YUMMY! I use a fresh recipe though. I'll look up the Ball recipe, that might be a fun thing to have on hand during the winter months. Quote Link to comment
dogmom4 Posted July 22, 2014 Share Posted July 22, 2014 Welcome Daelith! Be sure and introduce yourself on the Sun porch. Quote Link to comment
Daelith Posted July 22, 2014 Share Posted July 22, 2014 Thanks everyone. I had a few bits of chopped tomato left over and I put some on my garlic toast that I was serving up with our spaghetti dinner Sunday night. Drizzled the left over brine over it and it was yummy. Quote Link to comment
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