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Blackberry vinegar
A few weeks ago, I set out to make some bramble jelly. I got past the first stage – boiling up the blackberries and apples and then straining the resulting pulp. And then other things got in the way. The bowl of liquid was left standing for days. I decided on a change of plan. It would be made into red champagne instead. I added sugar to the bowl and let it stand a few days to allow fermentation to start. At that point it should go into bottles and be corked (which are wired down.) Except it was left too long in the bowl. Sure enough it started to ferment. But as it was left too long exposed to the air, the alcohol started to turn to vinegar. So I decided to let the fermentation and conversion to vinegar continue. A couple of days ago, I added the liquid to some cider vinegar and a small amount of sugar, boiled it for a couple of minutes and then bottled it.
The end result was 9 bottles of blackberry vinegar, great for use in salad dressings.
Until 2009 I was working in London, UK, but I gave it up to pursue a life of self-sufficiency. My aim is to grow or forage for all my food, produce my own power and live a healthier and greener lifestyle. I left London to return to my home village of Sunniside, near Newcastle, in the North East of England. I have a couple of plots of land there as well as the garden of my house. Our village is a commuter area for Newcastle but we are surrounded by countryside which we use for picking wild foods. My mission in life is to show that it is possible to live well without destroying the planet in the process. I am also keen to ensure knowledge of historic recipes and cooking is kept alive. I regularly try out recipes from old cookbooks using the food we have grown. I make videos about our progress and about how to cook home-grown foods. These can be viewed on www.youtube.com/jonathanwallace.
www.self-sufficientinsuburbia.blogspot.com
Source: http://self-sufficientinsuburbia.blogspot.com/2015/12/blackberry-vinegar.html
