Note: If you have never “canned” anything, you need to familiarize yourself with the simple techniques and necessary safety precautions before making this recipe. The Ball Blue Book of Canning or the new and updated Ball Complete Book of Home Preserving are both excellent resources. Ball books are full of thorough, easy to follow instructions and tips and fabulous, time-tested recipes. I have never made anything out of a Ball book that was a flop!
This vinegar could be used to liven up cooked fish, in a marinade for chicken or pork or simply in a salad dressing (see my recipe for Blueberry Walnut Tossed Salad)
- 1 quart blueberries, very lightly crushed (I used half ripe and half slightly underripe berries)
- 1 quart white wine vinegar
- 1 cup fresh basil leaves, chopped
Place all ingredients in a 2 quart mason jar (often available at craft stores or online). You could also use any large glass pitcher or place half of the ingredients into each of two 1 quart jars. Do not use a plastic, ceramic or metal container. Allow mixture to steep in a cool, dry, dark place for up to four weeks, stirring every 2 or 3 days. If you have a Food Saver with a mason jar sealing attachment, by all means use it. Steeping the vinegar in a vacuum will greatly speed the process. When the vinegar is steeped to your satisfaction, line a fine mesh strainer with a few layers of cheesecloth and strain out all the solids. In a large saucepan heat vinegar to 180 degrees F. Ladle hot vinegar into pint jars, leaving ½” headspace. Wipe rims, seal jars with new lids and screw on bands. Process jars in boiling water bath for 10 minutes. Turn off heat, remove lid from canner and allow jars to cool for 5 minutes before removing them from the water. Makes 4 or 5 half-pints.