Blueberry-Basil Vinegar

By Hklbrries

From “Ball Complete Book of Home Preserving,” (Robert Rose, 2006)

Ingredients

• 4 cups blueberries
• 4 cups white wine vinegar, divided use
• 1 cup loosely packed basil leaves, crushed (see note)
• Grated zest of 1 lemon

Preparation

Step 1

In a large glass bowl, combine blueberries and 1 cup of the vinegar. Using a potato masher, lightly crush blueberries. Add remaining 3 cups vinegar, crushed basil leaves and lemon zest, stirring to combine.

Cover tightly with plastic wrap and let stand in a dark, cool place (70 to 75 degrees) for up to 4 weeks, stirring every 2 to 3 days. Taste weekly until desired strength is achieved.

Prepare canner, jars and lids. Line a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and residue. Place saucepan over medium heat and heat vinegar to 180 degrees.

Ladle hot vinegar into hot jars, leaving ¼ inch headspace. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place the jars in canner, ensuring they are completely covered with water by 1 to 2 inches. Bring to a boil and process for 10 minutes at sea level, adjusting for altitude (increase processing time 5 minutes for each 1,000 feet of elevation above sea level). Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Variation: If you wish to keep fresh blueberries in the vinegar, add ¼ cup fresh blueberries to the mixture before ladling into jars.