6 c  Raspberries

           -Heinz Natural If Available)
      1 qt Distilled White Vinegar (

    1/2 c  Sugar

  Place the berries in a large container.  Bring the sugar and vinegar
  to a boil and pour over the berries.  Stir and cover.  Cool and
  refrigerate for 30 days.  To process, strain the liquid through a
  piece of cheesecloth into a large pot.  Bring to a boil and simmer
  for 5 minutes.  Remove from the heat and pour into hot sterilized
  jars, cover and seal. Yield 1 Quart.
  NOTE: This vinegar needs to sit for 30 days to attain its full body
  and flavor. Serve with salads, as a marinade for meats, poultry, or
  fish, or for something unusual sprinkle over french fried sweet
  potatoes. Try using the vinegar in salad dressings.