Makes about 6 (8 oz.) half pints
- 5 quarts (25 cups) fresh whole strawberries, washed and stemmed
- 1 quart (4 cups) white distilled vinegar
- 6 Ball® Collection Elite® Platinum (8 oz.) Jars
Place strawberries in a large stainless steel saucepot or plastic container. Pour vinegar over strawberries. Cover container tightly with plastic wrap and let stand overnight in a dark, cool place (70°F to 75°F). Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. Strain liquid from strawberries, collecting in a large liquid measure. Liquid should be red and clear (no pulp). Measure liquid. Place strawberry vinegar in a clean, large stainless steel saucepan. Add an equal amount of sugar, stirring to combine. Bring mixture just to a boil. Remove from heat and skim foam if necessary. Ladle hot vinaigrette into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
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