Sunday, May 1, 2011

Canning Strawberry Vinaigrette Salad Dressing

While searching for recipes, other than jam, to use in canning strawberries, I found this Strawberry Vinaigrette Salad Dressing recipe on the Ball Canning website

5 quarts (25 cups) fresh whole strawberries, washed and stemmed
1 quart (4 cups) white distilled vinegar

 This recipe claimed to fill six 8-oz. jars...

Not sure I would even like this dressing, I decided to modify it a bit (plus I didn't want to use up that many strawberries just yet until I knew if I liked the dressing and if I could get more berries soon)

Here's what I did.

I washed, stemmed, and sliced six cups of strawberries and put them in a glass bowl then poured one cup of white distilled vinegar over them. I let them sit on the counter, covered with plastic wrap, for about 24 hours.

I heated my pint jars by running them through the dishwasher, and put my lids and rings in simmering water and kept them hot until I was ready for them.

I strained the strawberry vinegar mixture through a fine mesh wire strainer (this took awhile, I let it drip, drip, drip while I was doing other things)... I ended up with 2 cups of liquid. Against everything that was in me, I discarded the leftover strawberries (just couldn't come up with a use for vinegar saturated strawberries).

Next I place the strawberry vinegar (the liquid only) into a stainless steel saucepan, added an equal amount of sugar (2 cups) and brought the mixture to a boil.

I ladled the hot vinaigrette into the hot pint jars leaving a half inch headspace.

I wiped the rims of the jars with a damp cloth, removed the lids from the simmering water with my magnetic wand gadget, and put the lids on the jars until fit is fingertip tight.

I processed the jars (there were TWO!!! Yay!) in a boiling water canner for 10 minutes, then removed the hot jars from the canner using my jar lifter, set them on a folded dish towel on the counter to cool, and listened for the PING! sound of a successfully sealed jar.

I'm thinking this salad dressing, with its sweet/tangy/berry flavor, will be yummy on a salad with a bitter-ish lettuce, like romaine, a soft cheese (mozzarella? feta?), and some kind of nuts (pecans? walnuts?) along with sliced strawberries of course!

Canning Granny©2011 All Rights Reserved


  1. Have you tried it yet? How did you like it?

  2. I have tried this recipe using balsamic vinegar. I used about 2 cups balsamic and 2 cups plain white vinegar. Very much worth the time and effort. Believe it or not, drizzle over vanilla ice cream for an out of this world taste!

  3. How was this? Did you try it? Was it worth it?

  4. I made this dressing and it is fabulous and a solid hit with everyone.

  5. You mention you threw the strawberries away, why not puree some of them for the dressing? When I have had fresh made strawberry vinaigrette in restaurants,it has been thicker with bits of strawberries in it. Very delicious too. I am going to try this recipe but I am going to puree the strawberries and use them too.

    1. I like the idea of puree'ing the berries into the vinaigrette. And since I am going berry picking today, this will be on my to do list !

  6. Could you use blueberries to make this?

  7. I use peaches go make a vinaigrette and just leave out the oil when canning. It's white wine vinegar and pureed cooked peaches and some seasoning. I don't get why so many places say you can never can any salad dressing. Obviously oil and dairy are problems. But what's the difference between a vinaigrette minus oil and canning fruit?

  8. Excited to have found this recipe. I am modifying with mixed berries (raspberries, blackberries, and blueberries), and will use some of the berries in puree form. I have made a similar dressing the past, and it's always been a big hit. Pretty jars should make a nice addition to Christmas gift baskets.


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