Blackberry Mush Food

BLACKBERRY DUMPLINGS

Steps:

• In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract. Bring to a boil; reduce heat and simmer for 5 minutes., Meanwhile, in a bowl, combine the flour, baking powder, nutmeg and remaining sugar and salt. Add milk; stir just until mixed. (Dough will be very thick.), Drop by tablespoonfuls into 6 mounds onto hot blackberry mixture; cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean. , Spoon into serving dishes. Serve with cream or whipped cream if desired.

BLACKBERRY VINEGAR

Steps:

• Sterilze a 1 qt glass jar. Use a new lid.
• Carefully wash berries and lay them on wax paper. fold paper over and press carefully to just bruise. If you press to hard your will have black berry mush.
• Using the paper pour them into the jar [make sure it is still warm from the sterilze step].
• Heat vinegar to just below boiling. About 195°F Pour over berries using a funnel. Be careful not to burn yourself.
• Wipe lip of jar with clean damp paper towel and seal according to manufacturer instructions. Store in a cool dark place for 3 weeks.
• To check flavor pour a drop of vinegar on a wooden spoon or a piece of white bread.
• When it is right strain the vinegar through a sieve into pitcher or measuring cup. Discard the berries.
• If cloudy strain again through a coffee filter.
• Prepare a sterile 1 pt glass bottle or jar and a cork or lid. Pour into the still warm container and wipe lid again with clean paper towel. cork and seal.
• This will last up to 3 months if you keep in a cool dark place.
• Once open refrigerate.