Thursday, January 10, 2013

Blueberry Vinegar

Extended Shelf Life for: Blueberries
I did this the same as all the other vinegars. Although I used the whole berry rather than just the skins. Some were also moldy, so I'm not sure how it'll turn out, but if it's good - it's going to be a friggin-fantastic dressing addition, right?

Peels/Fruit + 1 quart of water to 1/4 cup of dissolved Sugar until fruit is covered + Cheesecloth and room-temperature for a week = Step one Vinegar Making

Strain Fruit + Cover with Cheesecloth for 2-3 weeks until it's obviously vinegar = VINEGAR!!!

I'll be sure to update on the results once it's finished.


From the Archives:

January 10th, 2012: No Bake Cookies
January 10th, 2012: Ddeok-guk

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