What is “Mother”?
“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. Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from forming “mother” while sitting on the retail shelf.
After opening, you may notice “mother” beginning to form. Vinegar containing “mother” is not harmful or spoiled. Just remove the substance by filtering and continue to enjoy the product.
How Long Does Vinegar Last?
The Vinegar Institute conducted studies to find out and confirmed that 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.
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