6 c Raspberries

-Heinz Natural If Available) 1 qt Distilled White Vinegar (

1/2 c Sugar

Place the berries in a large container. Bring the sugar and vinegar to a boil and pour over the berries. Stir and cover. Cool and refrigerate for 30 days. To process, strain the liquid through a piece of cheesecloth into a large pot. Bring to a boil and simmer for 5 minutes. Remove from the heat and pour into hot sterilized jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit for 30 days to attain its full body and flavor. Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over french fried sweet potatoes. Try using the vinegar in salad dressings.