Guest guest Posted July 1, 2009 Report Share Posted July 1, 2009 Your welcome,CJ. I have used the dried sage kept in sealed containers for over a year but it begins to lose it's strength after that and I have to use more. I haven't kept just the sage in vinegar but have used it in pickled eggs I make for my grandsons and I have used the same vinegar for up to six months without it losing it strength. Depending on how many eggs, I start over with fresh ingredients because the eggs cause the liquid to get cloudy. (By the way, don't just pour the liquid down the drain, you can use it to help get rid of weeds but be careful some of them will thrive and it can kill others; I use it to keep the weeds from my steps and sidewalk cracks but I don't let it get to my four o'clocks and hosta.) What I put it in olive oil I keep in the fridge for about 3 months sometimes longer if the oil doesn't start getting rancid; this I use a lot in soups and stews and my dressing for poultry. I use the apple cider vinegar from the store because I can't afford to buy the organic except when I can go to Trade day on Tuesdays and buy from the locals, I plan to go in the morning to get some hickory king corn to freeze for next winter; that is the only way I can have creamed corn the way I want it; not sweet. I will also buy some orange blossom honey; the store bought stuff just doesn't taste good after you have this. > How long can you preserve them? Vinegar vs Olive Oil? And would you use an organic apple cider vinegar? Or a different variety? > TIA Quote Link to comment Share on other sites More sharing options...
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