Strawberry Vinaigretty Dressing


Strawberry Vinaigretty Dressing

A refreshing addition to your fresh salads, this vinaigrette can be preserved through waterbath canning. Enjoy it on the accompanying Strawberry Romaine Salad recipe. Provided By DeeDee Grooms of Plant City, FL


6 Half Pint Jars (8 oz)


45 Minutes & Overnight

Processing Time:

10 Minutes


5 quarts (25 cups) fresh whole strawberries, washed and stemmed

1-quart (4 cups) white distilled vinegar (5% acidity)

Sugar equal to strawberry vinegar per directions

Water Bath Canning



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Place strawberries in a large stainless steel sauce-pot or plastic container. Pour vinegar over strawberries. Cover container tightly with plastic wrap and let stand overnight in a dark, cool place (70°F to 75°F).

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

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To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.


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Strain liquid from strawberries, collecting in a large liquid measure. Liquid should be red and clear (no pulp). Measure liquid.

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Place strawberry vinegar in a clean, large stainless steel saucepan. Add an equal amount of sugar, stirring to combine. Bring mixture just to a boil. Remove from heat and skim foam if necessary.


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Ladle hot vinaigrette into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process half pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.


Strawberry Romaine Salad Provided By DeeDee Grooms of Plant City, FL Makes about 8 servings 2 large heads romaine lettuce 1 to 2 pints (about 2-1/2 ¬ 5 cups) strawberries, hulled and sliced 1 cup grated Monterey jack cheese 1/2 cup toasted chopped walnuts, optional Strawberry Vinaigrette Dressing (see recipe above) Note: If you don't have Strawberry Vinaigrette Dressing on hand, DeeDee recommends the following recipe. 1 cup vegetable oil 3/4 cup sugar 1/2 cup red wine vinegar 2 cloves garlic, minced 1/2 tsp paprika 1/2 tsp salt 1/4 tsp white pepper 1 Ball® Quart Glass Preserving Jar with lid and band WASH romaine lettuce and dry. Tear into pieces. Place into clear salad bowl. ADD sliced strawberries on top of romaine lettuce. Sprinkle with cheese and chopped walnuts. DRIZZLE with Strawberry Vinaigrette Dressing just before serving. OR COMBINE oil, sugar, vinegar, garlic, paprika, salt and pepper in jar. Apply lid and band. Shake until thickened. Drizzle over salad just before serving.