Vinegar is an age old household product, used in salad dressings, pickling and pie crusts. Beyond the kitchen, vinegar has many uses around the house.
Vinegar is a liquid that consists of anywhere from 5-20% acetic acid, and water. Some vinegars also contain trace chemicals for flavouring. Basic white (distilled) vinegar is roughly 5% acetic acid and inhibits several common food borne pathogens. Yup, you read that right. vinegar kills pathogens- bacteria and microorganisms!
Among the bacteria you may find in your kitchen, vinegar of 6% acetic acid or higher can ward off:
- Clostridium botulinum (Botulism)
- Escherichia coli
- Mycobacteria (Tuberculousis)
To green your clean, follow these easy recipes:
Mix 1/4c of white vinegar into 1 gallon bucket of warm water. Add a few drops of your favourite essential oils for scent, and mop away!
Measure out 1/2c baking soda and stir in 2 tablespoons of water, and mix until you get a spreadable paste. Adjust ratios as needed. Spread the paste over the walls of your oven, and rub it in well. Let this rest overnight. The next day, put vinegar in a spray bottle and spray everywhere you see baking soda. Wipe the foaming cleanser off with a damp cloth, and rinse until it is clean.
Add 1 part vinegar and 1 part water in a spray bottle, shake to mix.
Fruit and Veggie Wash
Add 1 part vinegar to 3 parts water to a small spray bottle. In a clean colander, spray the produce, and let it sit for 5-10 minutes. Rinse thoroughly, and use.
Handy Tip: as vinegar is very acidic, be careful what you put it on and always dilute! Avoid porous counter tops, such as marble. Spot test first.