> I am looking at the recipe for "Bruschetta in a Jar" that's in the Ball
> Complete Book of Home Preserving. The recipe calls for dry white wine. I
> don't drink and I don't like to use alcohol in my cooking, other than what's
> in vanilla extract, etc. My question is what can I substitute for the wine
> and have the recipe still okay for preserving? It also calls for white wine
> vinegar. Could I just use the vinegar for both and leave out the wine?
Marilyn: When alcoholic beverages are used in cooking the alcohol cooks
out to atmosphere in just a few moments, leaving behind the flavor of
the beverage and no alcohol.
I would suspect that doubling the vinegar would be a bit more sour than
you want. HTH