All tags
5 star recipes
A
air fry
alcohol beverages
Beverages
BREADS
Breakfast
cakes
Candy
Casseroles
charcuterie boards
Chicken
chili
Chinese
Chowder
Christmas
coffee cakes
Conversion Chart
cookies
dale.
DESSERTS
DIPS
easter
fish
Freezer Meals
Friends
Halloween
herbs/spices
jan's canning
jan's ice cream
meat
Mexican
MISC
Muffins
new years
pasta
Pastry
Pies
polish
Potatoes
potpourri
pressure canner
QUICK BREADS
Rice
Salad Dressings
SALADS
sandwich spreads
Sandwiches
Seafood
Skillet
SNACKS
Soup
st. patrick
Stews
summer
t
Thanksgiving
Vegetables
Raspberry Vinegar and Vinaigrette
Ingredients
1 c. fresh or frozen raspberries2 c. white vinegar
Instructions
Rinse and drain raspberries, removing any bad berries. Place into an empty pint or quart sized canning jar or other jar that has an airtight lid.Pour in the vinegar and cover with a lid. Place in your pantry cupboard for 2 weeks. The raspberries will slowly lose their color, turning white when the vinegar is done.
After 2 weeks, remove the jar from the cupboard and strain the vinegar through a fine mesh strainer. Discard the raspberries, pour the vinegar back into the jar and it is ready to use. The original recipe says that you can store the vinegar in your pantry for up to 1 year, or you can store it in your refrigerator.
MY NOTES