The last Master Food Preserver class of the year was last week presented by Bernie and Evelyn. This dynamic duo have been married for 64 years and are partners in every sense of the word. They own a walnut and almond orchard which is no longer a going concern but which they allow friends and neighbors to harvest and use in their own preserving. Don't even try to get over on Bernie at the County Fair in the dried fruit category, I understand he takes first prize every year with his dried persimmons and cured olives. He's showing us his persimmon techniques in this picture. Evelyn's pickles are second to none and she too takes the blue ribbon each year at the County Fair. Last month she demonstrated making flavored vinegar and I'll show you my effort next.
|Day 1 - strawberries, sugar and vinegar|
Cold Infusion Method: This method yields fresh taste but requires 4-6 weeks to impart flavor to the vinegar. To pasteurize the vinegar heat 5% vinegar (must be 5%) to 165* F and let cool completely before adding to the jar in which you have placed your flavoring ingredients.
Fill a clean one quart jar as full as possible with fresh, clean strawberries. Evelyn says to leave the berries whole but make an X in each one to help the vinegar penetrate. Most recipes say to slice fruit but Evelyn says this will make your product cloudy and you won't win a ribbon so I'm going with her method. Add up to 1 cup of sugar. I only used 3 Tbsp since I didn't really want a sweet product. Add your pasteurized and cooled vinegar. Screw on the lid and put in a cool dark place to steep for ONE MONTH! Mark the jar with the date you started and the date you expect to be finished., you know you're going to forget how long it's been in there, and mark your calendar too.
|Day 30 - ready to filter|
|Not so good looking strawberries after 30 days, the chickens didn't even want 'em. Into the compost pile they go.|
|Crystal clear strawberry vinegar! This will be delicious on a spinach salad.|
|Linking to http://www.thestuffofsuccess.com/2012/11/success-u-wednesday-linkup-party-51.html|
Until next time,