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Modern Raspberry Vinegar

From 2015 Salt Dry And Pickle Recipe Book (2015).

Source and licence

From 2015 Salt Dry And Pickle Recipe Book (2015), character 4056 of the text, digitised by the Internet Archive: https://archive.org/details/2015SaltDryAndPickleRecipeBook

Read the original not stated by archive.org

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

  • Home canning. Old canning methods can let botulism through. Use current tested canning guidance.

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Ingredients

Method

  1. 4 Cups Raspberry 5 Cups White Wine Vinegar In a large glass bowl, combine raspberries and 1 cup of the vinegar.
  2. Using a potato masher, lightly crush raspberries.
  3. Add remaining vinegar, stirring to combine.
  4. Cover tightly with plastic wrap and let stand in a dark, cool place for 1 to 4 weeks, stirring every 2 to 3 days.
  5. Taste weekly until desired strength is achieved.
  6. Process 3 pint jars for canning and can following safe canning procedures.
  7. 18th Century Pickle Vinegar 1 peck of Gooseberries 2 gallons Water 1 pound Brown Sugar 1 pound Treacle Spoonful of Fresh Barm To every Peck of very ripe Gooseberries of any Sort, put two Gallons of Water, crush the Fruit well with your Hands, and mix it well with the Water;
  8. let it work three Weeks, stirring it four or five Times a Day, then strain the Liquor, put a Pound of brown Sugar, a Pound of Treacle, and a Spoonful of fresh Barm;
  9. let it work three or four Days, turn it in ironhooped Barrels, let it stand a Year or more, it is the best Vinegar for Use.