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Condiments

Flavored vinegars

This topic contains 3 replies, has 2 voices, and was last updated by  David Crabill 8 years, 3 months ago.

Viewing 4 posts - 1 through 4 (of 4 total)
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  • March 9, 2016 at 6:28 am #30780

    dave
    Participant

    Could one make flavored vinegars in New York. I’m thinking strawberry, blueberry, black raspberry, honey/balsamic, or maple balsamic.

    March 11, 2016 at 7:49 am #30827

    David Crabill
    Keymaster

    Vinegars probably aren’t allowed, but I’m not 100% sure, so you should contact the ag dept.

    August 22, 2016 at 6:59 pm #34863

    Betsy

    Hi David,
    I have a mustard recipe I’m considering selling and I’m working on the info for a CFO permit. Somewhere a couple weeks ago I read about ph and Aw testing to have at the ready when attempting to get permitted. A just in case… I am now not able to locate that info. I’m in SD county and would love to understand further. My ingredients are a bit different for a mustard. (cooked egg and vinegar concern me)
    Thanks,
    Betsy

    September 5, 2016 at 11:18 am #35325

    David Crabill
    Keymaster

    Betsy, the vinegar wouldn’t be a problem, but I am almost sure that your health dept won’t allow a mustard containing egg. In that case, I don’t think tests are going to help you. If you want to sell a mustard without egg, then you probably won’t need to get it lab tested.

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