In fact, some of the properties that make vinegar useful in preserving food are the same ones that make it a great green cleaning ingredient. Vinegar is antiseptic, meaning that it kills bacteria. It’s also acidic, which makes it great at cutting grease as well as pickling those cucumbers that are growing like gangbusters in your garden.
There are two vinegars that are recommended to be kept in ample supply: white vinegar and apple cider vinegar. Apple cider vinegar is so popular for natural cleaning and DIY beauty that you’ll often see folks refer to it just as ACV. If you are a frequent uses buy both of these in the biggest jugs that you can find, because they are so hand and can be used for everything from common uses like making refrigerator pickles to less common jobs like cleaning out the fridge.
Got your big bottles of white vinegar and ACV at the ready? Check out 17 ways to use these vinegars besides eating them!
- Corn is distilled into corn alcohol
- To make vinegar, corn alcohol is combined with water and nutrients
- That combination is then fermented into white distilled vinegar
- Fermentation is a process in which the nutrients change the natural corn alcohol into vinegar under controlled conditions
- The fermentation process is complete when the remaining alcohol has been depleted from the product
- Before bottling, the vinegar goes through a multi-step filtering process including ultra filtration to ensure purity and clarity of the finished product
- No preservatives, no additives, all natural
Find out more about vinegar @ www.vinegartips.com/Scripts