Mixed Dried Herb Vinegar


Preserving Method: Water Bath Canning

  1. PLACE basil, oregano and hot pepper flakes in a clean quart mason jar and set in a bowl of hot (not boiling) water to warm the glass.
  2. HEAT vinegar to a boil over high heat in a medium stainless steel saucepan. Slowly pour hot vinegar over dried herbs. Apply lid tightly and let stand in a dark, cool place for 1 to 2 weeks, shaking jar every 3 days. Taste weekly until desired strength is achieved.
  3. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  4. LINE a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and herbs. Heat vinegar to 180°F over medium heat.
  5. LADLE hot vinegar into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed