How long does a Balsamic reduction last before spoiling?

[Brian_G_r_a_f_s_t_r_o_m]

Last Friday I made a balsamic vinegar reduction to drizzle over my homemade gazpacho; it was merely some balsamic, reduced to about 1/4 the original volume. The stuff is so thick it doesn’t even budge without being warmed first. I had a bunch of both the gazpacho and reduction left-over, and tonight I ate the last of the soup. The reduction is so darned tasty I don’t want to throw it out.

About how long will a balsamic reduction retain its flavor before going downhill? (in case it matters, I’ve kept it refrigerated in a squeeze bottle between uses.

[Ron_Kramer]

I don’t see any reason for it to spoil at all.

[benjamin_laird_marshall]

+1. I do not even see any need to keep in the fridge.

[Victor_Hong]

Given how balsamic vinegar is made via unrefrigerated aging in porous barrels, it should last indefinitely if stored in a cool, dark place.

[Bill_Tex_Landreth]

I recall Justin Wells telling me way back when that if you reduce Balsamico, you cook off the actual acidity. It is the acid in the vinegar that allows it to not spoil. While I wouldn’t worry about keeping it a week or two, I would not think that it could be kept indefinitely.

[Mark.Ricca]

I don’t know about cooking off the acidity in vinegar Bill. On top of which you are cooking out water and concentrating the sugar in the liquid which also acts as a preservative.

[Bill_Tex_Landreth]

@Mark.Ricca

I don’t know about cooking off the acidity in vinegar Bill. On top of which you are cooking out water and concentrating the sugar in the liquid which also acts as a preservative.

Just going with what Wells told me at the time as it made sense. Personally, I would use it relatively quickly regardless and just make more as needed.

[Bill_Tex_Landreth]

Serge, it never has bothered me before with any lingering odours. Of course, during the reduction process it gets kinda funky.

[Brian_G_r_a_f_s_t_r_o_m]

@Bill Tex Landreth

I recall Justin Wells telling me way back when that if you reduce Balsamico, you cook off the actual acidity. It is the acid in the vinegar that allows it to not spoil.

This was my thought process, as well, and, hence, the source of my concern. Thanks for the replies, ya’ll.

[Brett_Johnson]

@Brian G r a f s t r o m

@Bill Tex Landreth

I recall Justin Wells telling me way back when that if you reduce Balsamico, you cook off the actual acidity. It is the acid in the vinegar that allows it to not spoil.

This was my thought process, as well, and, hence, the source of my concern. Thanks for the replies, ya’ll.

The acid has a higher boiling point so if you reduce it slowly i.e. below a simmer you’ll just evaporate the water.

[Brian_G_r_a_f_s_t_r_o_m]

@Brett Johnson

@Brian G r a f s t r o m

@Bill Tex Landreth

I recall Justin Wells telling me way back when that if you reduce Balsamico, you cook off the actual acidity. It is the acid in the vinegar that allows it to not spoil.

This was my thought process, as well, and, hence, the source of my concern. Thanks for the replies, ya’ll.

The acid has a higher boiling point so if you reduce it slowly i.e. below a simmer you’ll just evaporate the water.

Ahhh, good to know. I reduced it very slowly (a couple hours), and it never got close to a simmer. Still, it tastes much sweeter than normal balsamic (and not as acidic) but I suppose that’s from the sugar/acid balance getting drastically altered through the reduction process.