Strawberry Balsamic Vinegar Shrub

These Shrubs are beginning to be a part of my drink daily. This Strawberry Balsamic Vinegar Shrub is super delicious. The things that I like so much about these drink additives is the great stuff a Shrub offers the body. I do drink a lot of water as well as carbonated water. Thus the Soda Stream tool. So since I have discovered the Scrub I can add so much natural flavor to my water and I know exactly what is going into my drink!

I truly hope everyone else gets so much sanctification from knowing right where the things you put into your body come from. Well let us get started this is super simple.


Ingredients

1 1/2 cups of strawberries 9hulled and chopped)
1/2 cup of natural sugar
1/2 cup of Balsamic Vinegar

Get stared by cleaning your strawberries hulling and chopping them
Place them into a bowl with the sugar and mix well
Prior to putting my mixture into the refrigerator for a two day rest I will smash them together to bring out as much flavor as possible.



When I make a shrub I personally want as much of the fruit flavor as possible thus all the smashing. The sugar needs to completely dissolved

One this is all incorporated put the mixture in the refrigerator for up to two day's. I have often times forgotten and it does sit a bit longer but no issue it is good. That I know.







Bring you mixture out of the refrigerator and strain your strawberry mixture. Add the vinegar and mix this up well with the strawberry mixture in the same bowl. Once this is mixed together pour the mixture into a Mason Jar and cap this is good for a couple month's refrigerated.










Now Just Pour and Enjoy.
Add some of your Dehydrated Citrus Slices. Yumm!



 * NOTE: I use the fruit that was strained for other uses.






Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Agricultural Extension Service for additional information.

Red Hots Cinnamon Apples

Picking my own apples or a bag of right off the tree such a pleasure.

My mama lives in Hemet and up in the hills above Beaumont is Oak Glen and I pick up a bag of apples and she watches.

When I first started canning I made this recipe. It came from a lady who I knew from my quilting group. It got me through the learning stages of canning. The first thing was I did not tighten my lids and when I came back to see how it went well two jars opened I had Cinnamon Apples Soup.

I was sad but now I think about it and laugh. But I made another batch because I never do my canning little I go big or go home. Hey want a minute I am home. So here is the recipe and a few before you start tip's !

• I do not cook the apples in the syrup because they get cooked enough in the water bath and I like my stuff not mushy ~un mushy ~mushyless. The picture shows them in a pot because the first time I did cook all the ingredients together.
• If you do not want to use cinnamon sticks then don't I love cinnamon
• The candy I love it so I increased my batch to two boxes but you can use one
• Use wide mouth jars the apples fit better 
• Why are there no pictures of the jars?  My battery went dead right after my first batch and 2 jars exploded opened. Oh hush now it only happened once.

Cinnamon Candy Apples Rings

10 pounds firm tart apples
2 cups sugar
10 cups water
1 cup white vinegar
1 to 2 boxes of Red Cinnamon candies
1/2 cup of lemon juice used to keep apples from browning


Wash apples.



Peel and slice you can use a apple peeler I find it easier see mine.







As you peel them put them in the bowl of lemon water to keep the apples from discoloring




In a large pot, combine sugar, water, vinegar, cinnamon candies. Let the candy dissolve and the syrup gently simmer.




**This is the time you decide do I cook my apples in this or put them in the jars direct if you decide to cook your apples do it for about 5 minutes or the apples will turn to apple sauce good on yogurt.


Apples should be room temperature

Two choices you can :

Fill your warm jars with your apple slices and add the hot liquid to your jars leaving a 1/2 inch head space. Remove air bubbles.
 or
Add the apples to the pot of liquid bring back to a simmer for 5 minutes. Turn off the heat and  fill the jars with the apples and liquid to 1/2 inch from the top of the jar. Remove air bubble


Wipe your jars , adjust lids and process in a boiling water canner for 12 minutes
Makes about 6-8 pints.

This is so good warmed up on top of a bowl of vanilla bean ice cream.