Still in The Kitchen

This summer has brought us a wonderful harvest.

Most of my spare time has been spent either in the garden,

or in the kitchen dealing with what comes out of the garden.

I have canned spaghetti sauce, salsa, stewed tomatoes,

peaches, beets, pickles, and hot pepper spread.

Blueberries and blackberries have been transformed into jams.

I have frozen green beans, corn and broccoli.

I have also tried my hand at infusions.

This jar is the start of Blueberry Basil Vinegar.

This concoction has been brewing in my cold cellar for a month, now.

Four weeks ago I put 4 cups of white wine vinegar

4 cups of crushed blueberries (from our bushes)

1 cup of basil (from the garden)

and the zest of one lemon
into a large pantry jar and covered it.

Every 3 days I would gently shake the jar to mix the contents.

Then this morning I filtered the mixture

 through several layers of cheese cloth.

One lastl filtering through a coffee filter....

And here is the final product...labelled.

I am happy with the clarity 

and will use this vinegar for salad dressings.
The label is courtesy of the Graphics Fairy.
I imported it into photoshop and added the text.