Week 49: Barley/Vinegar
5 lbs of Barley and 2 qts of Vinegar
After this week, you should have 5 lbs of Barley and 2 qts of Vinegar stored. This is the program goal. This is the final week we address Barley and Vinegar.
Barley and Vinegar are a little more specialized and probably not used by everyone. If you have a use for them, then stock up. If your family does not use these two items, then find something instead and stock up on it.
Barley is a popular staple food used in soups, as an extender for vegetable proteins, and occasionally milled into flour. Barley flour, a by-product of pearling, is used in the United States for baby foods and other specialties. Barley as flatbread or porridge is widely consumed in North Africa and parts of Asia.
Why do I store it?
First of all, Barley has a lot of fiber, which contributes to your regularity, lower cholesterol, and intestinal protection. Wish you were more regular? Let barley give your intestinal health a boost. Because of its neutral flavor, it’s easy to blend barley’s nutrition and texture into a variety of foods such as soups, sausages, crackers, casseroles, hot and cold ready-to-eat cereals, snacks, breads, cookies, bagels, side dishes, main dishes and granola.
Barley is a very good source of fiber and selenium. It also serves as a good source of the minerals phosphorus, copper and manganese.
Barley is generally available in its pearled, hulled and flaked form. It is available prepackaged as well as in bulk containers. Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the barley are covered and that the store has a good product turnover so as to ensure its maximal freshness. Whether purchasing barley in bulk or in a packaged container, make sure that there is no evidence of moisture.
Store barley in a tightly covered glass container in a cool, dry place. Barley can also be stored in the refrigerator during periods of warmer weather.
The dictionary defines vinegar as a sour wine or a sour liquid obtained by acetic fermentation of dilute alcoholic liquids and used as a condiment or preservative. The vinegar produced and used today is much like the product of years past, but with newly discovered flavors and uses. The mainstays of the category are white distilled, cider, wine and malt have now been joined by balsamic, rice, rice wine, raspberry, pineapple, chardonnay, flavored and seasoned vinegars and more.
Why do I want to store it?
From the kitchen to the bathroom and beyond, vinegar is the most flexible of products sure to have a daily use in your home and life. Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is sometimes used while making chutneys. It is often used as a condiment. Marinades often contain vinegar. Many remedies and treatments have been ascribed to vinegar over millennia and in many different cultures, however, few have been verifiable using controlled medical trials and many that are effective to some degree have significant side effects and carry the possibility of serious health risks.
Most vinegars contain 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) as outlined in the Chapter 21, Section 101.9(j)(4) of the U.S. Food & Drug Administration's (FDA) Code of Federal Regulations. Most vinegars have 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.
Kinds of Vinegar:
Specialty vinegars make up a category of vinegar products that are formulated or flavored to provide a special or unusual taste when added to foods. Specialty vinegars are favorites in the gourmet market.
Herbal vinegars: Wine or white distilled vinegars are sometimes flavored with the addition of herbs, spices or other seasonings. Popular flavorings are garlic, basil and tarragon - but cinnamon, clove and nutmeg flavored vinegars can be a tasty and aromatic addition to dressings.
Fruit vinegars: Fruit or fruit juice can also be infused with wine or white vinegar. Raspberry flavored vinegars, for example, create a sweetened vinegar with a sweet-sour taste.
The Vinegar Institute conducted studies to find out if vinegar's shelf life is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. 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 for a long long time.
More info on Vinegar found at VersatileVinegar.org