Sweet Cherry Infused Vinegar by Ball [Recipe and Canning Tutorial]
- Marie Overton
- Aug 31, 2021
- 2 min read
Updated: 2 days ago
Homemade Sweet Cherry infused vinegar is a simple but great way to utilize your cherries. You are going to love this simple recipe. The hardest thing about it is that it takes 4 weeks to make. The vinegar becomes like a flavored vinaigrette and the cherries make an excellent salad, fish, or meat topping.
Sweet Cherry Vinegar on Salad
How to Make Sweet Cherry Vinegar
This recipe was in the Ball Blue Book. These directions and the recipe makes 2-pint jars full of cherry-infused vinegar.
Pitted cherries
The first step is to wash and pit 4 cups of cherries.
Next, I will place them in a bowl and mix the cherries with 1 cup of white wine vinegar. Then, I will lightly crush the cherries. (If you find you have missed any pits now is a good time to remove them.)
Lemon Zest
Next, pour the cherry mixture into a half-gallon jar and add the zest from 1 lemon and 3 more cups of white wine vinegar. Place a lid on top and shake the jar to mix the contents.
Cherry Infused Vinegar in Half Gallon Jar
Place the jar in a cool, dark location and shake the mixture together once every 2-3 days for 4 weeks.
Canning the Cherry Infused Vinegar
Now that a month has elapsed it is time to strain out the cherries saving them for current use.
Next, heat the vinegar in a pan on the stove until it is 180 degrees Fahrenheit.
Using a jar funnel, fill your hot pint jars leaving a 1/4 inch headspace.
Place the lids on top of the jars and add the rings. Tighten the rings to fingertip tight. (For quality, American made Superb canning lids and jars follow this link and use the coupon code WP20 to get 20% off your purchase.)
Process in a boiling water bath canner for 10 minutes if at sea level. Remember to adjust the processing time for your elevation if higher than 1000 feet.
Altitude Chart – Water Bath Canning
Turn off the heat, remove the water bath's lid and allow to cool for 5 minutes.
Place jars on a heat resistant surface and let cool undisturbed for 24 hours.
Check seals by pressing the center of lids; they should not flex up and down.
Store sealed jars in a cool, dark place.
If you have any questions about canning with the boiling water canner or how to adjust the pressure for altitude, take a look at my canning basics videos.
Canned Cherry Vinegar
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