Canning Recipes




Mulled Blackberry Vinegar
Ingredients:


Cooking Directions:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups blackberries
4 cups cider vinegar, 5% acidity
1 tablespoon cloves
1 tablespoon allspice
2 sticks cinnamon -- broken

Combine blackberries and 1 cup cider vinegar in a glass bowl. Lightly
crush blackberries. Add remaining cider vinegar and spices to the
mixture. Cover bowl with waxed paper or plastic wrap and secure. Let
vinegar steep in a cool, dark place for 4 weeks, stirring every 2 to 3
days.

Prepare Ball brand or Kerr brand jars and closures according to
manufacturer's instructions.

Strain vinegar through several layers of cheesecloth. Heat vinegar to a
simmer; do not boil. Carefully ladle hot vinegar into hot jars, leaving
1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing
compound next to glass. Screw band down evenly and firmly just until a
point of resistance is met -- fingertip tight.

Process 10 minutes in a boiling-water canner. At elevations higher than
1,000 feet, boil 2 additional minutes for each 1,000 feet elevation.

This recipe yields about 3 pints.

Comments: One-quarted cup, washed, fresh berries may be added to each jar
before filling with flavored vinegar. Process according to instructions.





© 2008 canning-recipes.com contact