Raspberry Vinegar

From Beaver Mills cook book (1908).

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A historical recipe

Beaver Mills cook book, by T.H. Taylor Company, Limited (1908).

Known as a Canadian recipe, with similar versions prepared across other nations.

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.
Preserving. Old preserving methods may not make food safe to keep. Use current tested guidance.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Add to eight quarts of fine ripe black raspberries sufficient vinegar to reach the top, but not to cover them.
Let stand in a stone jar twenty-four hours.
Then strain through a colander, mashing the berries well.
Strain again through cheesecloth, and measure the juice Put the juice in a preserving kettle and let it boil for twenty minutes;
add six cups sugar and boil ten minutes longer.
Seal in fruit jars or bottles.
Strawberry shrub may be made in the same way.