Strawberry Vinaigrette Dressing

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Preserving Method: Water Bath Canning

  1. PLACE strawberries in a large stainless steel sauce-pot or plastic container.
  2. POUR vinegar over strawberries. Cover container tightly with plastic wrap and let stand overnight in a dark, cool place (70°F to 75°F).
  3. 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.
  4. STRAIN liquid from strawberries, collecting in a large liquid measure. Liquid should be red and clear (no pulp). Measure liquid.
  5. 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.
  6. LADLE hot vinaigrette into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  7. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
Strawberry Romaine Salad
Provided By DeeDee Grooms of Plant City, FL
Makes about 8 servings
  1. 2 large heads romaine lettuce
  2. 1 to 2 pints (about 2-1/2 ¬ 5 cups) strawberries, hulled and sliced
  3. 1 cup grated Monterey jack cheese
  4. 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. 1 cup vegetable oil
  2. 3/4 cup sugar
  3. 1/2 cup red wine vinegar
  4. 2 cloves garlic, minced
  5. 1/2 tsp paprika
  6. 1/2 tsp salt
  7. 1/4 tsp white pepper
  8. 1 Ball® Quart Glass Preserving Jar with lid and band
  9. WASH romaine lettuce and dry. Tear into pieces. Place into clear salad bowl.
  10. ADD sliced strawberries on top of romaine lettuce. Sprinkle with cheese and chopped walnuts.
  11. 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.
Strawberry Vinaigrette Dressing - Ball® Recipes is rated 5.0 out of 5 by 3.
Rated 5 out of 5 by from Yummy stuff! We did this. Our questions, would this also work to use balsamic vinegar? Maybe half balsamic/half white? Also, do you have any thoughts on what could be done with the strawberries that were strained off? I had enough to do at least a small run of jelly but wasn't sure.
Date published: 2016-05-24
Rated 5 out of 5 by from This sounds really good. Can you substitute maple syrup for the sugar?
Date published: 2016-04-18
Rated 5 out of 5 by from This sounds amazing! I'm interested in canning this recipe but was wanting to see if I could substitute the sugar with something like coconut sugar?
Date published: 2016-03-30
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