HOW TO MAKE VINEGAR

Pour immediately into hot, sterilized jars and seal. You can also pour the fresh juice at once into jars, put the covers in place loosely, without the rubber and stand the jars on a rack in warm water up to a few inches from the top of the jar. Cover and boil for one hour and remove jars, one at a time, putting a rubber in place and sealing them at once. Will keep indefinitely.

HOW TO MAKE TARRAGON VINEGAR

Fill wide-mouth jars with leaves and stalks of fresh or dried tarragon. Cover with cider vinegar; recipe above. Let stand 3 weeks - in the sun if possible. Strain and use in mayonnaise, sauces or salads.

GARLIC VINEGAR RECIPE

Put 4 to 6 minced garlic cloves in 1 quart of cider vinegar (recipe above). Let stand 20 days; strain and bottle.

DILL, CELERY or MINT VINEGAR

Fill jar with dill blossoms, fresh celery leaves and tips or sprigs of mint and cover with cider vinegar. Let stand 3 weeks in the sun and strain.

Now a quick lesson on how to make vinegar (red wine or white wine vinegar).

HOW TO MAKE RED WINE VINEGAR or WHITE WINE VINEGAR

Combine leftover wine (or champagne) with the mother of vinegar (you can purchase this at a beer or wine making store) until thoroughly blended.

Pour the mixture into the clean jar. Place cheesecloth on the top, and secure with the canning rim; placing it in a warm dark place. Wait 3 to 4 weeks and taste to see if it is ready. (If you've used a mother of vinegar, it will be ready in several weeks) If it is not ready, taste every week until ready.

If you're relying on the natural yeast spores in the air to make mother of vinegar on it's own, it will take longer - perhaps 3 to 4 months before the vinegar has fully turned.