Summer bounty slips away in a blink of an eye. So we better preserve it while we can! Pun intended of course!
How do you save the summer harvest? Do you can, pickle, freeze or dehydrate?
I like to freeze vegetables for use year-round. Extra string beans, carrots, corn on the cob and bell peppers find their way into soups and stews when I need them most.
Complete soup kits come in handy for quick meals in the dead of winter.
Fruit freezes well too. Frozen strawberries, blueberries and raspberries perk up any dish when fresh are not available. I’ve called on my frozen berry stash for drinks, desserts and sauces.
So for this Sunday Supper event, I took different route.
Sweet, fruity syrup. Strawberry Balsamic Syrup to be exact.
Strawberries and balsamic vinegar blend into an amazing taste experience. Sweet and tart flavors dance on your tongue. Delicious!
Strawberry Balsamic Syrup adds a touch of elegance to pancakes and waffles. Kick your ice cream sundae up a notch! Drizzle it on pork chops and chicken.
What will you try Strawberry Balsamic Syrup on?
Ingredients
- 3 cups fresh strawberries, hulled and washed
- 1/2 cup water
- 1 cup sugar (equal amount to juice ratio)
- 1 Tablespoon balsamic vinegar
Instructions
- Mash berries in a 2-quart saucepan. add water.
- Bring to a boil. Reduce heat and simmer until berries are soft and consistency of pulp.
- Strain the mixture through a mesh sieve. Gently press the cooked mixture to squeeze out the juice.
- Return the juice to the pot. Add an equal amount of sugar. Taste. Add more sugar if needed.
- Bring to a boil, reduce heat and simmer about 2 minutes until sugar dissolves and syrup thickens. Be careful not to overcook the syrup or it may begin to harden.
- Remove from heat and add the vinegar.
- Syrup will stay fresh in the refrigerator for up to two weeks.
This fruit filled syrup keeps in thr fridge for up to two weeks. You can also “put it up” and can it to last months longer. Here are easy canning instructions from the USDA for all your canning needs.
Special thanks to Stacy of Food Lust People Love and Heather of Hezzi-D’s Books and Cooks for hosting this event!
Enjoy all the great ideas and recipes to preserve the summer bounty from Sunday Supper!
Canning
- Blackberry Chia Seed Jam from Books -n- Cooks
- Cherry Lemon Jam from Food Lust People Love
- Chocolate Blackberry Preserves from The Redhead Baker
- Gilded Bluebarb Jam from What Smells So Good?
- Hamburger Dill Chips from A Day in the Life on the Farm
- Piri Piri Hot Sauce from Curious Cuisiniere
- Southwestern Salsa from The Freshman Cook
- Spiced Peach Jam from Cosmopolitan Cornbread
- Spiced Vanilla Rhubarb Jam from Hezzi-D’s Books and Cooks
- Strawberry Balsamic Syrup from Cindy’s Recipes and Writings
- Watermelon Butter from Palatable Pastime
Dehydrating
- Blueberry Peach Fruit Roll-Ups from Cupcakes & Kale Chips
- Dried Pineapple from Take A Bite Out of Boca
Fermentation
- Fermented Spicy Daikon Spears + A Cocktail from Culinary Adventures with Camilla
- Simple Pickled Cabbage from Simply Healthy Family
Freezing
- How to Freeze Blueberries from Pies and Plots
- Peach Crisp from That Skinny Chick Can Bake
- Roast Tomato Soup with Basil-Butter Croutons from Caroline’s Cooking
- Summer Veggies from Momma’s Meals
Infusing
- Raspberry Vinegar from Magnolia Days
Pickling
- Black Radish Pickles from A Kitchen Hoor’s Adventures
- Bread & Butter Pickles from Adventures in All Things Food
- Homemade Bread and Butter Pickles from Life Tastes Good
- Mustard Pickles from Jane’s Adventures in Dinner
- Pickled Cherries with Five Spices from Nosh My Way
Preserving in oil or butter
- Garden Herb Butter from An Appealing Plan
- Spinach and Pistachio Pesto from Bobbi’s Kozy Kitchen
And for even more help and support
- 5 Food Preservation Tips from Sunday Supper Movement
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To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
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