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Ingredientes
- 4 c. blackberries
- 4 c. cider vinegar, 5% acidity
- 1 Tbsp. cloves
- 1 Tbsp. allspice
- 2 stk cinnamon broken
Direcciones
- Combine blackberries and 1 c. cider vinegar in a glass bowl. Lightly crush blackberries. Add in remaining cider vinegar and spices to the mix. Cover bowl with waxed paper or possibly plastic wrap and secure. Let vinegar steep in a cold, dark place for 4 weeks, stirring every 2 to 3 days.
- Prepare Ball brand or possibly Kerr brand jars and closures according to manufacturer's instructions.
- Strain vinegar through several layers of cheesecloth. Heat vinegar to a simmer; don't boil. Carefully ladle warm vinegar into warm jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down proportionately and firmly just till a point of resistance is met - fingertip tight.
- Process 10 min in a boiling-water canner. At elevations higher than 1,000 feet, boil 2 additional min for each 1,000 feet elevation.
- This recipe yields about 3 pints.
- Comments: One-quarted c., washed, fresh berries may be added to each jar before filling with flavored vinegar. Process according to instructions.
- Yield: 3 pints
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1521g | |
| Calories 476 | |
| Calories from Fat 38 | 8% |
| Total Fat 4.56g | 6% |
| Saturated Fat 0.57g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 74mg | 3% |
| Potassium 1729mg | 49% |
| Total Carbs 70.4g | 19% |
| Dietary Fiber 32.9g | 110% |
| Sugars 30.97g | 21% |
| Protein 8.45g | 14% |
