Mulled Blackberry Vinegar Recipe - Cooking Index
Mulled Blackberry Vinegar Recipe - Cooking Index
One-quarted cup, washed, fresh berries may be added to each jar before filling with flavored vinegar. Process according to instructions.
Type: Fruit| 4 cups | 948ml | Blackberries |
| 4 cups | 948ml | Cider vinegar, 5% acidity |
| 1 tablespoon | 15ml | Cloves |
| 1 tablespoon | 15ml | Allspice |
| 2 | 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.
Source:
Allistra Corporation's recipe archive at http://www.homecanning.com/
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