How To Make Raspberry Vinegar

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  1. Pick and wash the raspberries.
  2. Drain them and put them into a large glass jar. I use half-gallon canning jars.
  3. Bring the vinegar to a boil. You can do this over high heat if you wish.
  4. Remove from heat and pour the hot vinegar over the raspberries. Make sure they are completely covered.
  5. Put a non-metallic lid on the jar and sit it in a cool, dark, dry place. I use screw-on plastic lids now (you can find these in the canning section), but you can use plastic wrap and secure it to the jar with a rubber band.
  6. You can continue to add fresh berries. Just make sure they are covered with the vinegar. You can add more hot vinegar if necessary.
  7. After a month, I strain the liquid through cheesecloth. I squeeze as much liquid out of the raspberries the cheesecloth catches as I possibly can.
  8. Discard – or compost – the raspberries you strain out of the vinegar.
  9. The raspberry vinegar is now ready to use.
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