sorry - message got sent before I was done. I buy quarts of "Glacial Acetic Acid", it is 67% acetic acid It is called "Glacial" because it freezes in milky white ice at a fairly high temperature. (16.7 C - 62F ) MSDS # A0326 It is CP grade, (better than food grade) so I know it is safe to use in cooking (allowing for proper dilution of course) . Always handle it with care, as if it is too cold, those "acid ice crystals" can easily break the bottle. Wear gloves, protect your eyes, IMPORTANT --- Always add acid slowly to the water, never water the acid. It is about 15 times stronger than regular vinegar. I use it to make double strong vinegar, for both aging and flavoring. I has no other flavor other than that of white vinegar, just many times stronger. Slowly add 1 ounce of Acetic Acid to 15 oz cold water to make 1 pint of standard strength vinegar. For double strength vinegar use 2 oz of acid to 14 oz of cold water. You can also add small amounts directly to your hot sauce recipe to rapidly add to the sourness ( vinegar flavor) without adding all of the water that is on regular vinegar. Chris Crowe wrote: > > I have been trying to create some chilli sauces at home and often see > commercial bottles with "Acetic Acid" in them. > > Can someone please let me know what Acetic Acid is?, is it vinegar? > > How does it come when you buy it? As a liquid?, or a powder? > > And what proportions would I use for say 1 litre of chilli Sauce? > > Chris Crowe -- Dogs believe they are human.... Cats believe they are God...... Chris Crowe wrote: > > I have been trying to create some chilli sauces at home and often see > commercial bottles with "Acetic Acid" in them. > > Can someone please let me know what Acetic Acid is?, is it vinegar? > > How does it come when you buy it? As a liquid?, or a powder? > > And what proportions would I use for say 1 litre of chilli Sauce? > > Chris Crowe -- Dogs believe they are human.... Cats believe they are God......