2 pints strawberries rinsed, stemmed and halved, 1/4 c reserved
1 quart cider vinegar
1 c sugar
Instructions
In a large 4 quart non reactive saucepan combine the berries and vinegar. Let stand for 1 hour.
Add the sugar to the saucepan and heat to a slow bowl to dissolve the sugar.Simmer 10 minutes.
Use coffee filter to strain into three sterile pint bottles. Press out as much juices from the berries as possible.
Add some of the reserved strawberries to each bottle. cap and seal and label. Store in a cool dark place for 2 weeks before using.
Serving
Suggestions
Use this vinegar in slaw, as a base for pork marinade, or heated slightly with olive oil for a different salad dressing
Originally Submitted
9/29/2012
0 Out of 5 from
0 reviews
You can add this Canning Strawberry Vinegar recipe to your own private DesktopCookbook.
