Vinegar is a “sour wine” or “a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preserve.”

Vinegar is made by two distinct biological processes, both the result of the action of harmless microorganisms (yeast and “Acetobacter”) that turns sugars (carbohydrates) into acetic acid. Many of our favorite foods involve some type of bacteria in their production – from cheese and yogurt to wine, pickles and chocolate. The first process is called alcoholic fermentation and occurs when yeasts change natural sugars to alcohol under controlled conditions. In the second process, a group of bacteria (called “Acetobacter”) converts the alcohol portion to acid. This is acetic or acid fermentation that forms vinegar. Proper bacteria cultures are important; timing is important; and fermentation should be carefully controller.

Vinegar can be made from any fruit, or from any material containing sugar.

Fleischmann’s vinegar manufactures all of their vinegar in the Fleischmann’s Family of Seven plants throughout the United States.

Fleischmann’s retains “the Mother” of vinegar in all of the Fleischmann’s Classic Organic line of vinegar.

If you attempt to make vinegar at home, we are sure you’ll develop an appreciation for the difficulty of this ancient art and science. Be Careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don’t pickle or can with it.

“Mother of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself. Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce) produced by the harmless vinegar bacteria. The “mother” will not grow in the vinegar once the product is pasteurized. Fleischmann’s Classic Organic Vinegar is not pasteurized and contains the “mother”.

The Vinegar Institute conducted studies to find out and confirmed that vinegar’s shelf life is almost indefinite. White distilled vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.

Because of its acid nature, vinegar is self-preserving and does not need refrigeration.

Most vinegar contains insignificant amounts of some or all of the mandatory nutrients required in nutrition labeling. Nutrition labeling is not required if the product contains insignificant amounts of all of the following components (calories, total fat, saturated fat, trans fats, cholesterol, sodium, total carbohydrate, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium and Iron). Most vinegar has less than 3 calories per tablespoon and no fat. Seasoned vinegars may contain more calories due to the added ingredients. Check the label of your favorite vinegar product to determine the nutrition information for that product.