INGREDIENTS

INSTRUCTIONS

Flavored vinegars are great fun to give as gifts but there are a few
simple precautions you need to take.  Because vinegar is high in acid,
it does not support the growth of  botulism bacteria. Some vinegars,
however, may support the growth of  E. coli bacteria, so some
precautions are well advised.  First boil the bottles you will be using
in a pan of waer for 10  minutes to sanitize them. Second, dip the
herbs in a sanitizing  bleach solution of 1 T. bleach in a gallon of
water. Rinse the herbs  thoroughly in cold running water, pat dry and
place a sprig or two in  each bottle. Next, heat the vinegar to 160
degrees F and pour over  the herbs in the bottle. If the herbs are
heated in the vinegar, they  won't look as good.  Although any vinegar
will work, distilled white vinegar is best when  using herbs. Apple
cider vinegar blends well with fruits. Rice and  wine vinegars need to
be used with caution as they contain proteins  that cna provide an
excellent medium for bacterial growth.  Flavored vinegars take 3-4
weeks to develop their full potential.  They are best stored in a cool
dark place and used within three to  four months.  TARRAGON VINEGAR:
Using instructions above, combine tarragon and  vinegar in quart jar
with a tight fittig lid. Cover and let stand 2  weeks, then strain,
bottle and cap.  DILL VINEGAR: Combine all ingredients in a quart jar
with  tight-fitting lid. Cover and let stand in warm place at least 2
weeks. Strain and use in salad dresssing or fish dishes.  RASPBERRY
VINEGAR: Bruice 1 cup fresh raspberries lightly and place i  sterilized
pint jar. Heat distilled white or wine viengar to just  below the
boiling point. Fill jar with vinegar and cap tightly. Allow  to stand
2-3 weeks. Strain viengar, discarding fruit (I keep some  in). Pour
vinegar into a clean sterilized jar. Seal tightly. Use in  dressing for
mixed green or fruit salads or in marinades for chicken  (From Heinz)
BASIL GARLIC VINEGAR: Place 1/2 cup coarsely chopped fresh basil
leaves and 2 cloves split peeled garlic in sterilized pint jar. Heat
Wine or Distilled White Vinegar to just below boiling point. Fill jar
with vinegar and cap tightly. Allow to stand 3-4 weeks. Strain
vinegar, discarding basil  continued in part 2

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