If it's not growing mold, it's fine.
I did have a cruet of balsamic on my counter that grew a lot of mold....but I have old,aged balsamic that is fine.
Linda C

It's De Nigris Balsamic Vinegar of Modena, Product of Italy. There doesn't seem to be any mold. Are you talking about mold on the cork itself or on the vinegar?

It may have lost some of its potency, or it may well be fine.

Speaking of Balsamic...
I bought a rather large bottle of it at Trader J's, knowing that it wasn't going to taste all that great. But I had the idea to boil it down to more of a syrup...worked like a charm.
The flavor is sweeter, it's syrupy like the 40yr old expensive one my son brought back from Italy.

deborah: thats exactly what DH did this summer with that huge jug. He loves it over a simple tomato salad.

The household pantry storage lists I have say vinegar has a shelf-life of 2-years UNopened, and one year opened. But the Vinegar Institute had a completely different thought:

"The Vinegar Institute conducted studies to find out and confirmed that vinegarÂs 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."

Now it's your call.....

-Grainlady

I have a bottle I've been working on for years! Like 5 or more..I don't use it much. LOL

deborah and jessy, thanks for that tip!

Since they say AGED balsamic is really good, I figured what the heck! LOL But then, it has been opened. I'll just chuck it out and buy some more.

I also go with the notion that vinegar is good nearly forever. If it isn't moldy, it's OK!

Thanks Jessica and Deborah, I have a bottle of that TJ's stuff, I'm going to try that.

Annie

Oh, please don't throw it out. You could send it to me!

Seriously, here is what Wikipedia says about Balsamic vinegar: "Only two consortia produce true balsamic vinegar, Modena and Reggio Emilia. Modena (Aceto Balsamico Tradizionale di Modena) designates the different ages of their balsamic vinegar by label colour. A red label means the vinegar has been aged for at least 12 years, a silver label that the vinegar has aged for at least 18 years and a gold label that designates the vinegar has aged for 25 years or more[1].

Reggio Emilia (Aceto Balsamico Tradizionale de Reggio Emilia) uses a similar system to indicate the age of their balsamic vinegars. A white label means the vinegar has aged for at least 12 years and a gold label bearing the designation extravecchio to show the vinegar has aged for 25 years or more[1]."

Also, have you ever seen a vinegar "mother?" You are supposed to be very lucky to develop a mother. You can use it to grow more vinegar.

Don't know where I learned this little tidbit, but the best balsamic vinegar is grown in ancient (centuries old) wooden kegs. When they become so ancient they are leaking or beginning to fall apart, they simply build new kegs/barrels around the old ones. So basically we are pouring dissolved oak/ash/chestnut/juniper over our tomato/mozzarella/basil salads!

Here is a link that might be useful: Vinegar

Annie {{gwi:1473972}} is the 'jug' I own. Anything much older and better I don't think I would boil down.

I googled the vinegar I have and found that it is a good brand. (See link)

I think I'll get rid of mine cuz it has about 1/2 an inch of thick sediment on the bottom of the bottle... it's stuck to the bottom! Yuk!

The label is caramel with red border, says it's aged 6 years, and is 6% acidic.

We have a great Italian foods store in our city, which is where I bought this one. Will check out the brands they have.

Here is a link that might be useful: Test of Balsamic Vinegars

Jessica, that's the jug I have too. I do have a couple of bottles of older, better stuff, including one strawberry balsamic that Sherry gave me and they are wonderful but the TJ's stuff is just OK, I think the boiling might improve it.

Besides, the price tag says $3.58, so I'm not out much, LOL.

Annie

Just call it traditional balsamic and it will be fine!

Khandi, please don't throw it out! It is supposed to have a thick sediment. That's where the good stuff is! You should swirl it around and mix it up before you pour it. The best balsamic is thick and syrupy. (Trying not to be bossy, lol.)

Adopted is right, Khandi. It's good stuff that's supposed to be there. Swirl it and use it in marinades, on salads, a drop or two in soups. Once you get hooked on it, you'll wonder why you waited.

Sherry

Okay, messaged received! LOL Thank you for your help/input.

Is there a typo on khandi's link? The number two rated balsamic vinegar is priced at 5.95, snuggled in between two 55.00 brands. I've got to do a search for that label.