Approximate yield: 3 cups

     Drinking Vinegars, also known by some people as shrubs, are simple to make. If you're the creative type, the ability to mix & match fruit, vinegar and sweeteners will probably appeal to you. 

    The Food Lovers Companion definition of shrub says "Colonial-day shrubs were spiked with liquor (usually brandy or rum) but today these fruit juice, sugar and vinegar drinks are usually non-alcoholic. Shrubs are served over ice, with or without soda water."

    Try adding a few tablespoons of Drinking Vinegar to a glass with ice cubes and either soda or water for a really refreshing drink. Shrubs, as these zesty beverages were called by many, were well known in the eighteenth and early-nineteenth centuries as great thirst quenchers, and were quite refreshing when battling summer heat. You'll discover that Drinking Vinegars can be straight-forward or amazingly complex, and are a fun alternative to fruit juice, soda pop and cocktail mixers.

    To use them as a cocktail mixer, first put ice in a glass, then add a few tablespoons of Drinking Vinegar, a shot of Vodka and then top the glass with club soda. A sprig of mint and a squeeze of lemon or lime are a nice addition too.

• Start with any kind of fruit.

• Seed and coarsely chop *whole fruit, and add it to a quart jar. 

• Mash fruit in jar, using a wooden spoon, for a minute or so before adding the vinegar.

• Top off the jar with any type of vinegar and let it sit at room temperature for about a week, stirring once per day. I like to write the content of the jar on a paper napkin, paper towel or doily, along with the date, then cover the jar with the napkin and secure it with a rubber band. This keeps fruit flies or dust out and helps me keep track of what's in the jar. Sometimes I have several going at once, and if I use different vinegars it's easy to forget what is in each and every jar.

Some good combinations:

Apples & Apple Cider Vinegar

Pears & (unseasoned) Rice Vinegar

Pineapple & Distilled White Vinegar

Strawberries & White Balsamic Vinegar 

Experimenting with different types of vinegar, like distilled white vinegar, apple cider vinegar or rice vinegar can yield wildly varying results.(All good!)

• After you let the fruit infuse into the vinegar for a week, strain the liquid into a saucepan and add some type of sweetener -- again -- you can get creative. I prefer evaporated cane juice sugar, but you can use white sugar, brown sugar, honey or pure maple syrup.

• Add 1/2 cup of sweetener to the liquid and simmer for 5 minutes, stirring until the sweetener dissolves and incorporates. 

• Filtering is optional, depending on whether you want your finished product to be clear. You can use a fine sieve, cheesecloth or coffee filters. Pears, for example, left behind a lot of sediment that would have made the Drinking Vinegar cloudy. Choosing to filter, or even filter twice, is purely a matter of esthetics. The sediment does not affect the flavor. Once filtered and stored in the refrigerator, tightly-capped, the Drinking Vinegars keep practically forever. I have a feeling you'll enjoy 'em so much that you'll want to try making them with a variety of fruits, and keep a few bottles in the fridge all year 'round. 

 *Use common sense. Organic apples don't need to be peeled. Pineapple needs to be peeled. 

• 2 cups fresh pineapple chunks
• 2 cups rice vinegar (unseasoned)
• 1/2 cup sugar

• Add pineapple chunks to a clean quart jar. 

• Mash fruit in jar, using a wooden spoon, for a minute or so before adding the vinegar.

• Add vinegar to the jar and let it sit at room temperature for about a week, stirring once per day. I like to write the content of the jar on a paper napkin, paper towel or doily, along with the date, then cover the jar with the napkin and secure it with a rubber band. This keeps fruit flies or dust out and helps me keep track of what's in the jar.

• After you let the fruit infuse into the vinegar for a week, strain the liquid into a saucepan.

• Add sugar to the vinegar in the saucepan and simmer for 5 minutes, stirring until the sweetener dissolves and incorporates. 

• Filtering is optional, depending on whether you want your finished product to be clear. You can use a fine sieve, cheesecloth or coffee filters. (Choosing to filter, or even filter twice, is purely a matter of esthetics. The sediment does not affect the flavor.)

•  Once filtered and stored in the refrigerator, tightly-capped, the Pineapple Drinking Vinegar will keep practically forever. 

--> Please chop ingredients by hand. If you use a food processor, the ingredients will probably end up too small, which results in a finished product that resembles an unappealing mush. You want to be able to recognize the ingredients in your chutney.

Makes ~8 half pints

• 1 pineapple, peeled, cored and chopped
• 1 1/2 lbs Granny Smith apples, peeled, cored and chopped
• 5 TBS grated fresh ginger
• 1 cup water
• 3 cups apple cider vinegar
• 1 TBS yellow mustard seeds
• 1 TBS brown mustard seeds
• 1 TBS (sea) salt
• 1 cup brown sugar
• 1 cup white sugar
• 1 or more Jalapeño peppers, seeded and sliced 

*Be very careful when working with fresh Jalapeño peppers. Always wear disposable gloves. Never touch your face when working with hot peppers! I have a small plastic cutting board that I use exclusively for prepping hot chiles. The Capsaicin oils are difficult to remove and you don't want cross-contamination.

1.) Prepare your canning jars; prepare seals according to manufacturer's instructions.

2.) Combine all ingredients except salt and sugars in a large, heavy-bottomed, non-reactive pan. (In other words, don't use an aluminum, copper, or cast iron pan when cooking with lemon juice &/or vinegar.)

3.) Mix well while bringing mixture to a boil over medium-low heat, then reduce heat and simmer for 10-20 minutes, or until fruit is slightly tender.

4.) Add the salt, sugar and sliced Jalapeño pepper rings, and bring back to a boil, stirring until salt and sugar are dissolved. Cook for 30 min or until most of the liquid has evaporated and the chutney has thickened to desired consistency. 

4.) Once desired thickness has been achieved, remove the preserving pan from the heat then spoon mixture immediately into hot sterilized jars, leaving 1/2" headspace. (1" headspace if you are freezing.)

5.) Look for any air bubbles in the jars and if you see any, use a chopstick or plastic knife to pop them, then wipe rims of jars spotlessly clean. I like to use a damp paper towel for wiping rims.

6.) At this point you can do one of 3 things:

      > Cover jars with tight-fitting lids and store in the refrigerator for up to 3 months. 

      > Cover jars with tight-fitting lids and store in the freezer for up to 6 months. 

      > Process the jars to create a shelf-stable preserve that won't need refrigeration. If processing, following these steps:

A.) Use 2 piece lids made for canning jars - place sealing lid on jar, then screw on bands until they're fingertip-tight.

B.) Process for 15 minutes in a Boiling Water Bath, then remove jars with a jar-lifter and place on a towel on the counter. Let rest for 24 hours, then check for proper seal before storing.

C.) If jars lids seal, store them in a cool, dark place for up to one year.

Helpful tip: Check lids for a proper seal by pressing the middle of the lid with a finger or thumb. If the lid stays down, it is sealed and will easily keep for up to one year in a cool dark place. If the lid springs up when you release your finger, the lid is unsealed. Place unsealed jars in your refrigerator and eat within 3 months, or within one month after opening.

   There's something special about the way the natural sugars in fresh pineapple take on an almost candy-like quality when cooked, then preserved. I love the flavors so much that on the rare occasion I find myself on a tropical vacation, I always find a way to put up a jar or two of pineapple preserves using local produce. Yes, even on vacation I can't resist the urge to preserve the freshness of something delicious.
Note: It helps to be sure to rent a place with a kitchen. Canning in a hotel room? Not recommended. 

Makes ~3 half pints

• 4 cups fresh pineapple chunks (3 lb pineapple)
• 2 1/2 cups sugar
• 1/2 fresh lemon, thinly sliced and seeded
• 1 cup water

Note: Prepare canning jars before starting your preserving project.

1.) Combine all ingredients in a heavy-bottomed non-reactive saucepan.

2.) Bring slowly to a boil over medium heat, stirring until the sugar dissolves. Stir the fruit gently to reduce foaming. Once sugar has dissolved, increase the heat to a rapid boil.

3.) As the mixture thickens, stir frequently to prevent sticking. After about 10 minutes the fruit should be softening and you can periodically mash the chunks with a potato masher if you want smaller pieces. 

4.) Continue boiling for 10-15 more minutes, stirring occasionally, until the jam either thickens to your liking or until it reaches 220º on a candy thermometer.

5.) Ladle jam into clean hot jars to within 1/4" of the top, and use a plastic knife to pop any bubbles that appear in the jam.

6.) Wipe rims spotlessly clean using a damp paper towel.

7.) Place a sealing lid on top of jar then screw a band onto the jar until it's "fingertip-tight".

8.) Process for 10 minutes in a Boiling Water Bath. 

9.) Turn kettle off and let jars rest in kettle for 5 more minutes.

10.) Remove jars from kettle using jar-lifter tongs, and gently set aside to cool on the counter, on a kitchen towel, in a draft-free place. 

10.) Let rest for 24 hours, then check for proper seal before storing.  

> If jars lid seals it will easily keep for one year in a cool, dark place. If jar doesn't seal, place it in your refrigerator and eat within 3 months, and within one month after opening. 

Recipe adapted from the Ball Blue Book Guide to Preserving.

Adapted from DK Publishing's 2010 book "Preserve it!" 

Note: You can use jars or plastic storage containers. I prefer to put them in BPA-free plastic bags and heat seal them using a FoodSaver system.

Ingredients:

• 1 lb fresh green beans
• 1 tbsp sea salt
• 6 tbsp rice vinegar
• 2+ tbsp brown sugar
• 2 tsp soy sauce
• 1/2 tsp allspice
• 1 inch piece fresh ginger, grated
• 1 small shallot, finely chopped
• Handful of raisins

Directions:

1.) Trim the green beans and cut into diagonal slices. Place them in a colander over a bowl and sprinkle with the salt. Toss the beans well and let stand for 2 hours.

2.) Rinse the beans well under cold water, turning them to remove salt. Drain thoroughly and press down well with your hand to remove excess moisture.

3.) Mix together, vinegar, brown sugar, soy sauce, allspice and ginger in a bowl. Stir until sugar has dissolved. Add the beans, shallot, and raisins and mix thoroughly. Cover and refrigerate 24 hours, stirring occasionally. 

4.) After 24 hours, stir the mixture well and pack into freezer-safe containers (glass, plastic or plastic bags) leaving 1 inch headspace. Seal and freeze for at least 3 weeks or up to 6 months.

5.) To use, thaw in fridge overnight. Once thawed, use within 1 week.     

Ingredients:

• 1 1/2 lbs garlic
• 3 cups distilled white vinegar
• 1 1/3 cups granulated sugar
• 1 tsp-1 TBS kosher salt (depends on how much salt you like!)
• 4 Arbol chiles, fresh or dried
• 4 sprigs fresh oregano (or 1 teaspoon dried oregano)

> Always prepare canning jars first, and keep hot until ready to use, and prepare lids according to the manufacturer's instructions.

Directions:

1.  Peel garlic cloves.

2.  Combine vinegar, sugar and salt and bring to a boil over medium heat, stirring until the sugar dissolves. Bring to a boil, stirring, until sugar dissolves, then turn to lowest temp to keep warm.

3.  Add garlic and hot peppers, bring back to a boil and boil 5 more minutes.

4.  Put an Arbol chile pepper and a sprig of oregano (or 1/4 teaspoon dried oregano) into each hot jar, and add the cloves of garlic to within 1" of the top of the jar.

5.  Fill with jars with brine mixture, covering garlic by ½ inch with liquid, leaving 1/2 inch of headspace between the top of the liquid and the lid of the top of the jar.

6.  Pop any trapped air bubbles using a chopstick or plastic knife. 

7.  Wipe the rims spotlessly clean with a paper towel. 

8.  Center lids on the jars and screw on jar bands until fingertip-tight and process for 10 minutes.

9.  Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. 

10. Remove jars from canner, placing on a towel on counter, and let sit undisturbed for 24 hours.

11. Check seals, and if sealed, store in a cool, dark place for up to 1 year. If seal failed, store in the refrigerator and consume within one month.

12. Let the pickled garlic rest for 2 weeks before opening.

Ingredients:

Brine:

• 1 cup white distilled vinegar (5% acidity)
• 1 cup water
• 1 tablespoon kosher salt

 Basic Pickling Spice:

• 1 teaspoon yellow or brown mustard seeds
• 1 teaspoon celery seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1 or 2 whole allspice
• Optional - garlic cloves and red chile flakes

Directions:

NOTE: Always prepare canning jars first, and keep hot until ready to use, and prepare lids according to the manufacturer's instructions.

1.  Rinse, de-stem, and drain green tomatoes. Cut large ones in half, in desired.

2.  Make brine by combining vinegar, water and salt, and bring to a boil over medium heat, stirring until the salt dissolves. Remove from heat.

3.  Place pickling spices in bottom of hot jar. If using garlic and hot chile flakes, add them at this time. Using a wide-mouth canning funnel, add tomatoes - pricking each one with a needle a few times before dropping them into the jars. Fill to within 1" of the top of the jar.

4.  Fill with jars with brine mixture, covering tomatoes by ½ inch with liquid, leaving 1/2 inch of headspace between the top of the liquid and the lid of the top of the jar.

5.  Pop any trapped air bubbles using a chopstick or plastic knife. 

6.  Wipe the rims spotlessly clean with a paper towel. 

7.  Center lids on the jars and screw on jar bands until fingertip-tight and process for 10 minutes.

8.  Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove jars from canner, placing on a towel on counter, and let sit undisturbed for 24 hours. 

9. Check seals, and if sealed, store in a cool, dark place for up to 1 year. If seal failed, store in the refrigerator and consume within one month.

10.  Let the pickled green tomatoes rest for 2 weeks before opening.

Ingredients:

• Pineapple (fresh or canned)
• 1 oz. pear nectar (found in juice section of grocery store)
• 1 oz. simple syrup*
• 2 oz. vodka or rum
• Quarter-size  slice of fresh ginger  (optional)
• 1 heaping spoonful Pear Honey (or pear or pineapple jam)
• Club soda or sparkling water
• Ice
• Sprig of any type of mint as garnish (optional)
• half-pint Mason jar

Directions: 

1. In a cocktail shaker, muddle a few pieces of pineapple. Add the pear nectar, simple syrup, vodka, ginger (if using), jam and some ice. 

2. Put the lid onto the shaker and shake. Shake some more! You need to distribute the jam.

3. Add some ice to a new jam jar and strain in the cocktail. Discard solids from shaker.

4. Top off with a splash of club soda. 

5. Garnish with some mint and a piece of pineapple if you wish. 

6. Serve!

*Simple syrup is just a boiled solution made of equal parts water and sugar. It needs to be made ahead of time and allowed to cool before using. In a small saucepan, combine at least 1 cup water and 1 cup sugar. Bring to a boil to dissolve the sugar, stirring occasionally. Turn off the heat and let mixture cool completely before making cocktails. Store in fridge and use within 2 weeks.

Blog post about Pear-Pineapple Jamtini Cocktail

Yield: 2 quarts

Ingredients

• 1 medium cabbage head, about 4 to 5 pounds
• 1-2 tablespoons sea salt 

 Optional: Feel free to add a few caraway seeds or Juniper berries if you'd like.

Directions

1. Peel 1 or 2 outer layers from the head of cabbage and set the leaves        aside.

2. Cut cabbage head into quarters. Cut out core from each quarter and set core chunks aside.

3. Using a sharp knife, slice cabbage into thin shreds, about the thickness of a nickel and place in a large mixing bowl.

4. Sprinkle salt  over cabbage, then toss cabbage and salt together.  Begin to squeeze the cabbage and salt together with your hands, kneading it thoroughly to break up the cellular structure of the shredded cabbage. Knead for at least 10 minutes.

5. When the cabbage has become limp and releases its juice, transfer it to 2 clean Mason jars, packing the salted cabbage into as tightly as you can, eliminating air bubbles. 

6. Continue packing the cabbage into the jars, leaving about 1" headspace. The cabbage should now be completely submerged by the liquid given off by the mixture. Cover the mixture with a leaf of cabbage and press down. Now put a chunk of the core on top of the leaf, and make sure it extends above the lip of the jar a bit. Now screw a lid onto the jar and as it closes, it should force the cabbage leaf under the liquid.

7. Allow jars to sit at room temperature, undisturbed, for a few days, opening the lid briefly every day to release pressure in jar.

Important: Place jars in a loaf pan or on a plate because the brine sometimes overflows out of the jar as the cabbage begins to ferment. 

Very important: IF YOU DON'T RELEASE THE PRESSURE ONCE PER DAY THE JAR MIGHT EXPLODE. 

8. Test the sauerkraut every few days until it is done to your liking. Transfer to the refrigerator or other cold storage where it should keep for at least 6 months and up to 1 year.

Brook Hurst Stephens - www.LearnToPreserve.com - Copyright 2013