Fruit Vinegar -- (from Bernardin Guide to Home Preserving, 1996)

Raspberry Vinegar

4 c raspberries
5 c white vinegar

Combine raspberries and vinegar in a large stainless steel or enamel saucepan; bring to a boil; boil gently 15 minutes.

8 c sweet cherries
5 c white vinegar

Combine cherries and vinegar in a large stainless steel or enamel saucepan; bring to a boil; boil gently 15 minutes.

Pour vinegar mixture through a dampened cheesecloth lined sieve. Return vinegar to saucepan; bring to a boil.

Ladle vinegar into a hot jar to within ½ inch of top rim (head space). Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining chutney.

Cover canner; return water to a boil; process 5 minutes. Remove jars. Cool 24 hours. Check jar seals. Sealed lids curve downward. Remove screw bands; store separately. Wipe jar, label and store in a cool, dark place.

Makes 4 half-pint (250 ml) jars.

Variations: (1) substitute blackberries for raspberries

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