Herbs and Their Uses
Uses for Baking Soda
Uses for Vinegar
Helpful Tips
Cake Pan Sizes
Flavored Vinegars
More Helpful Hints
round:
1)Spray your Tupperware with nonstick cooking spray before pouring in tomato- based sauces. No more stains!
FLAVORED VINEGARS
Flavored vinegars are generally made from wine vinegars although other types may be used. Vinegars flavored with fresh or dried herbs, flowers, flower petals, aromatic seeds, spices, or freshly grated roots add interest to the
most ordinary foods. An infusion is made by putting the base vinegar and the flavorings in a glass container and letting the mixture stand in a warm place for 10-14 days. As the flavorings steep, their essential oils are extracted. Cake Pan Sizes
8 x 1-1/2 in 50 sq inches
9 x 64 sq inches
8 x 2 inches 50 sq inches
10 x 2 inches 79 sq inches
12 x 2 inches 113 sq inches
square and rectangular pans:
6 x 3 x 2-1/4" 18 sq inches
8 x 8 x 1-1/2" 64 sq inches
8 x 10 x 2" 90 sq inches
8-1/2 x 4-1/2 x 2-1/2 inches 38 sq inches
9 x 5 x 2-3/4 inches 45 sq inches
10 x 15 x 2 inches 150 sq inches
10-1/2 x 15-1/2 x 1 inch 163 sq inches
11 x 4-1/2 x 2-3/4 inches 50 square inches
11 x 7 x 1-1/2 inches 77 square inches
11 x 18 x 1 inches 198 square inches
a 10 x 4 inch tube pan and a 12 cup bundt pan may be used interchangeably or substitute two 9x5-1/4 inch
pans. Helpful Tips
2)Wrap celery in aluminum foil when putting in the refrigerator--it will keep for weeks!
3)Use lifesavers candy to hold candles in place on your next birthday cake! Kids love them.
4)Poke an egg with a small sewing needle before hard-boiling, and the egg will peel with ease!
5)Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips!
6)Zap garlic cloves in the microwave for 15 seconds and the skins slip right off!
7)Use a meat baster to "squeeze" your pancake batter onto the hot griddle perfectly shaped pancakes every time.
8)Always spray your grill with nonstick cooking spray before grilling to avoid sticking!
9)To keep potatoes from budding, place an apple in the bag with the potatoes!
10)Use a pastry blender to cut ground beef into small pieces after browning!
11)Sweeten whipped cream with confectioners' sugar instead of granulated sugar. It will stay fluffy & hold its shape better!
12)For easy "meatloaf mixing", combine the ingredients with a potato masher!
13)If you don't have enough batter to fill all cupcake tins, pour 1 tablespoon of water into the unfilled spots. This helps preserve the life of your pans!
14)To easily remove honey from a measuring spoon, first coat the spoon with nonstick cooking spray!
15)Run your hands under cold water before pressing Rice Krispies treats in the pan. The marshmallow won't stick to your fingers!
16)Mash and freeze ripe bananas, in one-cup portions, for use in later baking. No wasted bananas (or you can freeze them whole, peeled, in plastic baggies.)
17)To quickly use that frozen juice concentrate, simply mash it with a potato masher. No need to wait for it to thaw! A wire whip works also.
18)To get the most juice out of fresh lemons, bring them to room temperature & roll them under your palm against the kitchen counter before squeezing!
19)To easily remove burnt on food from your skillet, simply add a drop or two of dish soap & enough water to cover bottom of pan, and bring to a boil on stove-top--skillet will be much easier to clean now!
20)Transfer your jelly to a small plastic squeeze bottle--no more messy,sticky jars or knives! This also works well for homemade salad dressing!
21)To aid in washing dishes, add a tablespoon of baking soda to your soapy water--it softens hands while cutting through grease!
22)When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead. No white mess on the outside of the cake!
23)If you accidentally over-salt a dish while it's still cooking, drop in a peeled potato. It absorbs the excess salt for an instant "fix me up"!
24)Next time you need a quick ice pack, grab a bag of frozen vegetables out of your freezer -- no watery leaks from a plastic baggie!
25)When making bread, substitute nondairy creamer for the dry milk--it works just as well!!!
26)Rinse cooked, ground meat with water when draining off the fat--this helps "wash away" even more fat! Use HOT or Warm water so fat won't congeal.
27)Slicing meat when partially frozen makes it easier to get thin slices.
28)Substitute half applesauce for the vegetable oil in your baking recipes. You'll greatly reduce the fat content! (Example:1/2 cup vegetable oil = 1/4
cup applesauce + 1/4 cup oil)
29)To ripen avocados and bananas, enclose them in a brown paper bag with an apple for 2-3 days.
30)Brush beaten egg white over pie crust before baking to yield a beautiful, glossy finish!
31)In recipes calling for margarine, substitute reduced-calorie margarine to help cut back on fat! Same goes with sour cream, milk, cheese, cream cheese,
and cream soups.
32)Place a slice of bread in hardened brown sugar to soften it back up!
33)When boiling corn on the cob, add a pinch of sugar to help bring out the corn's natural sweetness!
34)When starting your garden seedlings indoors, plant the seeds in egg shell halves. Simply crack the shells around the roots of your plants & transplant them outdoors--the shell is a natural fertilizer!
35)To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away.
36)Use of soap wrapper: Don't throw away the wrapper after removing a bar of soap. Place it inside your shoe cabinet or shoe box. It's a cheap way of filling the air with a nice smell.
37)If your polished furniture has small scratches: Try rubbing them with a shelled walnut. You'll see the scratches just disappear!
38)Are your shoes smelly: Here's a solution. Put some tea leaves into a pair of stockings & stuff each into a shoe. Leave for a day or two & the smell just vanishes!
39)If you have problem opening jars: Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy!
40)Tips for stamp collectors: Place the envelope in the freezer for a few hours. You'll then be able to easily lift the stamps off with a pair of tweezers.
41)To keep buttons from dropping off: Dab a drop of clear nail polish onto the thread that secures the buttons. This will harden & make it more difficult for thread to break off.
41)To keep cut flowers fresh, make them last longer and keep the water clear so it doesn't start smelling, drop a little bit of clorox in the water. Not too much though
or it can lighten the color of the blooms. It really works! Herbs and Their Uses
Arugula:
Description of Flavor:
Arugula has a strong peppery flavor and can be used as a substitute for watercress.
Use fresh arugula with:
Use fresh arugula to complement vegetable salads.
Use arugula in cooked dishes:
Add wilted arugula to tomato based sauces, such as pasta sauces.
Bay Leaves:
Description of Flavor:
Sharp and somewhat peppery. Slightly bitter.
Description of Aroma:
Sweet, balsamic and strong with hints of rose, clove, orange and mint.
Bay combines well with these herbs:
Bay is compatible with all herbs.
Use fresh bay leaves with:
Marinades, soups, stews, tomato sauces (remove before serving as their edges are sharp).
Use bay leaves in cooked dishes:
Use to flavor Creole, Spanish and French soups and other exotic international soups, stews, meat and fish dishes. Use in bouquets garnish, stuffings and breads.
Chives:
Description of Flavor:
Chives have an onion-like flavor, with a hint of garlic.
Description of Aroma:
Green and oniony with garlicky overtones.<>
Chives combines well with these herbs:
Dill, parsley, sorrel, cress and tarragon.
Use fresh chives with:
Vegetables, salads, avocados, eggs, cheeses and melons, add to mayonaise and remoulades.
Use chives in cooked dishes:
(Cooked very briefly) in fish, oysters, sauces, vegetables, poultry and eggs, or use as a contrasting garnish in clear soups. Finely chop and add to butters for topping potatoes, grilled garden tomatoes, fresh corn, sweet peas and summer squash. Mix in butter with some lemon juice to adorn fresh
lobster or grilled meat.
Dill:
Description of Flavor:
A combination of anise, parsley, celery and green tasting.
Description of Aroma:
A mixture of citrus, fennel and mint.
Dill combines well with these herbs:
Chives and garlic, chervil, tarragon, sorrel and parsley.
Use fresh dill with:
The feathery leaves of dill are wonderful in salads, or added to sour cream, cheeses, eggs, seafood, pastas and grains, slaws, vegetables and pickles.
Use dill in cooked dishes:
Add to: (cook only briefly) soups, sauces, potatoes, vegetables, fish (particularly salmon), lamb, poultry and baked goods.
Marjoram:
Description of Flavor:
Marjoram has a sweet and herby flavor with a hint of mint.
Description of Aroma:
Slightly spicy, sweet and minty.
Marjoram combines well with these herbs:
Coriander, basil, bay, mint, thyme, tarragon, savory, rosemary, sage, oregano, chives, parsley and garlic.
Use marjoram in cooked dishes:
Sauces and stews, soups, pastas, poultry, meat fish, vegetable and cheese dishes.
Mint:
Description of Flavor:
Mint has a mild menthol peppery sweet flavor.
Description of Aroma:
Sweet menthol and slightly balsamic.
Mint combines well with these herbs:
Cress, dill, basil, parsley and tarragon.
Use fresh mint with:
Teas, mint juleps, jellies, sauces and chocolates, salads and vegetables.
Use mint in cooked dishes:
Hot teas, sauces, meat, fish and poultry dishes as well as creamy vegetable soups and steamed mild vegetables, jellies and preserves and baked goods.
Rosemary:
Description of Aroma:
Heady and aromatic, reminiscent of ocean breezes, coastal pines, fir and balsam.
Rosemary combines well with these herbs:
Rosemary is compatible with all herbs.
Use fresh rosemary with:
Bouquets garnis, salads, dressings, cheeses, sauces and vegetables.
Use rosemary in cooked dishes:
Soups and stews, pastas, meat, fish and poultry, grains and vegetables.
Sage:
Description of Flavor:
Pungent and musky with a lemony camphor twist.
Description of Aroma:
Musky and camphor-like, slightly lemony.
Sage combines well with these herbs:
Parsley, thyme, garlic, oregano, bay, marjoram and savory.
Use fresh sage with:
Salads, cheeses, tomatoes and marinades.
Use sage in cooked dishes:
Teas, eggs, soups, breads, stuffing, poultry, meat, game and sausage, vegetables and beans.
Savory:
Description of Flavor:
Savory has a peppery, spicy flavor reminiscent of a cross between thyme and mint.
Description of Aroma:
A grassy aroma, with hints of marjoram and thyme.
Savory combines well with these herbs:
Rosemary, thyme, oregano, marjoram, parsley, basil, garlic, tarragon and bay.
Use fresh savory with:
Bouquets garnish, flavored vinegars, salads, tomatoes, cheeses and pates and herb butters.
Use savory in cooked dishes:
Beans and lentils, vegetables such as cabbage, brussels sprouts and corn, soups, stews, poultry, meats and strong game, creamy sauces and fish.
Sorrel:
Description of Flavor:
Sorrel has a sharp lemony tart flavor.
Description of Aroma:
Not a very aromatic herb, slightly citrussy and leafy.
Sorrel combines well with these herbs:
Chives, garlic, basil, dill, parsley and tarragon.
Use fresh sorrel with:
Sorrel is excellent in salads.
Use sorrel in cooked dishes:
Cream sauces and soups, shellfish and fish, poultry and eggs. Sorrel enlivens potatoes, tomatoes and zucchini.
Tarragon:
Description of Flavor:
Tarragon has a peppery, piquant and distinctively anise-like flavor.
Description of Aroma:
Reminiscent of mint, grasses and licorice.
Tarragon combines well with these herbs:
Thyme and savory, sorrel, chives, dill, chervil, garlic, bay, cress and mint.
Use fresh tarragon with:
Poultry, meats, soups, sauces, fish, eggs and vegetables.
Use tarragon in cooked dishes:
Poultry, meats, soups, sauces, fish, eggs and vegetables.
Thyme:
Description of Flavor:
Thyme has a sweet and spicy flavor with hint of bay.
Description of Aroma:
Sweet, pungent and slightly fruity.
Thyme combines well with these herbs:
Rosemary and tarragon, marjoram, sage, savory, basil, bay, oregano, garlic, chives and parsley.
Use fresh thyme with:
Bouquets garnish, salads, cheeses, cucumbers and onions and vegetables.
Use thyme in cooked dishes:
Thyme is widely used in French, Creole and Cajun cuisine. Add to soups and sauces, vegetables, breads, veal, lamb, poultry, shellfish and fish, eggs, rice, rubs, marinades and fruit compotes
Uses for Baking Soda
1.I got the lowdown on using baking soda as a deodorant! Here's how:Mix a cup of baking soda and 2 T. of cornstarch (to keep baking soda from clumping) and put it
in a plastic container with a short-handled blush brush. Then after your shower you just brush on your deodorant. Since you're still a little moist, it doesn't have a problem sticking.
2.Toothpaste - its a mildly abrasive tooth cleaner and
mouthwash in one. ('Dentist approved')
3.Potscrubber - make it into a paste and scrub stainless steel, iron or copper pots and bottoms with it.
4.Clean porcelain sinks and tubs.
5.The old one - put an opened box in the refrigerator to absorb odors.
6.Use instead of powder in your shoes to absorb moisture and odors.
7.Neutralize battery acid quickly in case of spills.
8.Use gently as an exfoliating facial scrub.
9.Soothe bee stings, and other insect bites by spreading a paste of baking soda and vinegar on it.
10.Use in bath water to relieve irritated skin. (Good
for baby, too)
11.Antacid, mix 1/2 teaspoon in about 4 ounces of water, and drink all at one time. It will cause you to 'burp', as it neutralizes stomach acid the same way it does other acids.
12.Use in diaper pails to keep them fresh.
13.Also use in garbage cans, and wherever odor is a problem.
14.Test your garden soil for acidity by mixing one cup soil with two cups water, then stirring in 1/4 cup of baking soda. If you have a volcano erupting in your container, your soil is very acid. If you just have a little fizz around the edges, you have a minimally acidic soil.
15.Carpet deodorizer - sprinkle on carpet, and leave
overnight, then vacuum it up in the morning. Offending odors will be gone.
16.Put a generous amount of baking soda in a dish. After using steel wool, wring out, and store it in the dish of baking soda. Cuts down on rust, and is ready to scour away!
17.If you have severe allergies to laundry products, try
using baking soda to wash your clothing and especially bedding.
18.Scrub crayon off of white no wax floor. It works wonderfully, and best of all is nontoxic so the 2 year old 'scribbler' can help clean up his artistic endeavors. No other cleaning product gets the crayon off with such ease! Just wet a sponge and sprinkle some baking soda on the area to be scrubbed or directly to the sponge and rub the crayon right off! Wipe up the excess baking soda and you are done!
19.Dump onto acid spills/stains such as vomit (after you've picked up any solid matter). The baking soda will 'wick' the liquid up out of the carpet as well as neutralize the acid. Pick up the wet 'clumps' before vacuuming, though, or it gets all gross in the beater bar of your machine.
20.Put sunburned kids (or yourself) in a cool (not cold)
baking soda bath for half an hour. This also works well for chicken pox and mosquito bites.
21.Use it with warm water to wash the inside of the refrigerator.
22.Clean stainless steel sinks - a paste made of dishwashing liquid and a generous amount of baking soda takes brown stains out!
23.Add it to your tooth paste so it won't taste too bad.
Put the toothpaste on brush then simply sprinkle on top.
24.Another reader wrote this: I found that pouring a little baking soda into my cat's litter box helps keep the odors out longer. Also my cat had a little accident on the carpet. Getting rid of the urine smell was awful. Nothing worked until I mixed in Lemon Essential Oil with the Baking Soda. Now you can't even tell.
25.Pet Stains - when an animal vomits, urinates or has diarhhea on carpet, sprinkle baking soda heavily, then wearing rubber gloves, rub into area until baking soda coagulates. Let dwell at least five minutes. Vacuum with your regular vacuum cleaner. Clean or dispose of bag. Pour straight white vinegar over area. When vinegar foams, blot
with sponge. Residue will evaporate leaving no odor or
stain. If unable to immediately treat with vinegar, leave baking soda on area until ready.
26.Sprinkle directly on coffee or tea stains in cups and
mugs, rub gently with sponge or washcloth and rinse. Stains are gone!
27.Add a small handfull to dish water, it softens hands and makes dishes squeaky clean.
28.Put about 1/4 cup in laundry. It helps soften and boosts cleaning power.
29.A reader writes: I use baking soda to clean my stove and tile behind it. It does a great job on grease!!
30.Use it to relieve the itch from poison ivy by making a paste with water and spreading it on the affected area and letting it dry. This also promotes healing by drawing out the poison.
Uses for Vinegar
1.Used as a hair rinse, vinegar neutralizes the alkali left by shampoos.
2.A quarter cup in a quart of water makes a good window cleaner.
3.Fabric softener and static cling reducer - use as you would liquid fabric softener.
4.Air freshener, used with baking soda - use 1 teaspoon baking soda, 1 tablespoon vinegar and 2 cups of water. After it stops foaming, mix well, and use in a (recycled) spray bottle into the air.
5.Chewing gum dissolver - saturate the area with vinegar. If the vinegar is heated, it will work faster.
6.Stain remover - for stains caused by grass, coffee,
tea, fruits and berries. Soak clothing in full strength vinegar.
7.Corn and callus remover - soak a piece of stale bread (a cloth would probably do as well) in vinegar, and tape it over the callus or corn overnight.
8.Age spot fader - Mix equal parts of onion juice and vinegar and use it daily on age spots. This will take a few weeks to work, just like it's expensive relative from the store.
9.Kill grass or weeds by pouring hot vinegar on it. This might take a couple of times to work completely.
10.Wash your windshield with vinegar in the winter to help keep ice and frost away.
11.If you have a septic tank, use vinegar instead of harsh chemicals to clean the toilet bowl. Let it set overnight if you can; it will help keep germs down.
12.Spray your hands with a mist of vinegar, or dip them in vinegar and dry after washing dishes or having them in soapy water to keep your hands soft.
13.It's an ongoing battle as to whether vinegar can help
you lose weight, but the ones who say it will, say to drink a glass of water before each meal in which you've added a tablespoon of vinegar and a tablespoon of honey.
14.Use diluted 1:1 in water to take pet odors out of carpets. Find the spot, and saturate it with about 1 1/2 times the original volume. Let sit for awhile then blot up. Repeat if your cloth is very dirty after blotting. I make sure to turn on a fan and open a window, especially for large spots!
15.Splash vinegar on your varicose veins. The vinegar is supposed to reduce the veins and relieve the pain and swelling. Of course, you might smell like a tossed salad!
16.I put about a tablespoon of vinegar in the water when poaching eggs. It helps the eggs to keep their shape. No taste of vinegar either.
17.A great use for vinegar is to use 1 tablespoon vinegar to an 8 ounce glass of warm water for a sore throat. Gargle every hour and swallow after gargling, with two mouthfuls. This came from a Vermont Folk Medicine book by D.C.Jarvis many years ago. If started at the first hint of a sore throat, it always works, usually within a night's sleep. I don't mind the taste, but some children might.
18.It is also helpful when children get lice, if you take
warm vinegar and put it on the hair also take your nit comb and dip it in the vinegar. As you run it through the hair it helps remove the nits. It is supposed to be able to help break down the glue the nits use to stay attached to the hair.
19.Set a container (shallow bowl) of vinegar throughout the house to absorb unpleasant odors. Works great on burned food odors. Do not use styrofoam. It will soak thru it.
20.Vinegar and olive oil with a selection of herbs on your salad.
21.You can use vinegar to remove wall paper.First remove top layer of wallpaper. Then spray vinegar on and let set for a minute or two. Then pull backing away. Scrape excess glue off wall. Wipe remaining glue off with vinegar and rinse with water. You don't have to use harse chemicals and it is cheap, cheap, cheap.
22.Vinegar as an antiseptic for abrasions,to reduce itch
from poison ivy or mosquito bites,and even to help rehydrate sunburned skin.
23.She also uses it diluted 50/50 as a skin cleanser as most soaps are alkaline as compared to skin ph.
24.On a different note, most meat marinades are most
effective if acidic, so an extra few spoonfuls of vinegar can't hurt.
25.On heavily tarnished copper or copper-alloy to be cleaned up, use a paste made of salt and vinegar.
26.Use white (not apple cider) vinegar mixed with water to rinse off the dishes after washing them to take the soap off and leave them squeeky clean. This also takes the soap residue off of hands at the same time.
27.Pour vinegar around the sides of your pool and it helps keeps flies away.
28.Add 1/2 cup vinegar to a gal. of water to keep your vinyl no wax floors clean and shining.
29.Use as a meat tenderizer. Add a tablespoon to water when boiling ribs or meat for stews even the toughest meat will be so tender you can cut with fork or will fall off the bone.
30.One teaspoon to one tablespoon of vinegar gets rid of hiccups.
31.Vinegar is great for removing calcium deposit build up. Use full strength and allow to sit. Time depends on condition.
32.Sunburn Remedy: At bedtime, cover sunburns with a towel
soaked in water and vinegar and try to persuade the victim to sleep this way. Younger ones, of course, will have a struggle with this, especially because of the smell! Put vineagar in a spray bottle and spray on sunburn. It soothes for quite the lengthy time.Just like store bought stuff.
33.Use 2 cups of cider vinegar in the tub to soak sore muscles and add potassium to my muscles.
34.Heat vinegar to boiling point. Then pour over your fixtures that have deposits of lime. This will release or remove the deposit.
35.Use a cup of vinegar in two gallons of water in the
diaper pail to neutralize the urine in cloth diapers. It also helps keep them from staining.
36.Keep a spray bottle of 50% vinegar, 50% water near the laundry station. Spray it on clothing stains before tossing the clothing into the washer (just as you would a commercial spray stain remover).
37.As a carpet spot and stain remover - take a
trigger spray bottle and fill with one part white vinegar to seven parts water. Take a second spray bottle and fill with one part white, non sudsy amonnia and seven parts water. Saturate stain with vinegar solution. Let dwell for a few minutes and blot thoroughly with a clean, white cloth. Then go over the area with the ammonia solution, let dwell and blot again. Repeat until the stain is gone. Also works for pet stains to help remove the odors.
Back to the top
Basic proportions for flavored vinegars:
1 quart of the preferred base vinegar -- at room
temperature -- to:
2 cups chopped fresh herbs
or 1/2 cup dried herb leaves
or 1 tablespoon of spices
or bruised aromatic seeds
or 12 grapes per 8 oz. distilled vinegar
or 8 to 12 large strawberries per quart of distilled vinegar
If possible, use fresh herbs since their essential oils are more abundant. To use dried herbs successfully, the vinegar must be heated before you pour it over the herbs. Aromatic seed (such as mustard seed) should be bruised before you add the base vinegar. Use a mortar and pestle or put seed
in cheesecloth and crush with a hammer.
For the infusion, use a canning or other glass jar that can be tightly closed. Shake the vinegar once each day. Then, if a stronger flavor is desired, strain the vinegar and add new herbs. Crush dillseed, peppercorns, allspice and
cloves; mix them together with basil, marjoram, mint, tarragon, and red pepper. Place in glass container;
then add bay leaves. Heat vinegar just to simmering; pour over herbs and spices. Let stand 10-14 days, shaking once each day. Strain or filter. Bottle and cork, or cover tightly. Makes about one quart.
Mint, flower petals, or lavender are delicious over fruit salad.
Nasturtium
2 quarts of distilled white vinegar to 1 cup tightly packed nasturtium blossoms. Swish blossoms through salt water to get rid of bugs. Rinse well in fresh water and dry in a salad spinner. Pack blossoms down hard in a measuring cup. Add 1/4 teaspoon salt, 2 shallots (onion and garlic
are too strong for the delicacy of the blossoms) then add a second strip of orange zest. Shake all together, put plastic wrap over the mouth of the jar and screw on the top. Forget it for a month, at least. Then strain and
clarify through coffee filters. Red-orange color.
Chive--follow nasturtium recipe, omit shallots,
and use orange or lemon zest.
Variation: 12 blossoms to 8 oz. Of vinegar. Strain before sale.
Chili or curry powder add zing to fish or shellfish appetizers.
Fennel seed -- add 1 to 2 tablespoons to 1 pint of vinegar.
Garlic -- 2 medium bulbs of garlic, 2 tsp salt, 2 pints of red wine. Separate bulbs into cloves, peel. Pour vinegar over salt and garlic. Use 1/4 cup of Mrs. Dash to 3 quarts of vinegar instead of salt for garlic-herb vinegar.
Dill, Tarragon, Basil--2 cups chopped fresh herbs of 1 tablespoon dillseed to a quart of cider, wine, or distilled vinegar.
Raspberry vinegar -a cockaigne-(Agway sale raspberries are great for this. Use 1/4 cup over cracked ice in a tall glass, fill with plain or sparkling water and toast the holidays.)
5 lb. frozen raspberries, unsweetened
5 cups apple cider vinegar
about 8 cups sugar
Frozen, the berries are well broken down and the vinegar can go into them in one addition rather than the two required for fresh berries. In a large enameled or stainless steel bowl, pour vinegar over thawed berries. Stir, cover and refrigerate overnight. Stir again the next day, refrigerate again. On the third day bring berries and vinegar to the boiling point in an enameled kettle, cook no more than three minutes, pour immediately through a stout jelly bag. Measure extracted juice, add 2/3 to 3/4 cup sugar to each cup of fruit juice, stir, bring to a simmer, stirring and skimming. Pour into hot pint canning jars, leaving 1/2 inch of headroom. Cap with a scalded lid. Process in a hot water bath to cover --190°F or 88°C--for 15 minutes.
Hot pepper vinegar
1/4 lb. (approx.) green or red hot peppers (Tabasco, chile or other)
1 pint cider vinegar (Malt or distilled vinegar may be used.)
Rinse peppers to clean. Drop whole peppers into boiling water; scald for about 1 minute. Rinse under cold water to cool. Place peppers in vinegar cruet or bottle. Fill with vinegar and cap. Let stand several days before serving. Refrigerate extra if is not to be used in the next two months. Serve over cooked or fresh mustard greens, collards, turnip greens, kale or spinach.