Strawberry Vinaigrette

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Part of putting up our own food means putting up our own condiments as well–this includes our salad dressings.

Vinaigrettes are my favorite salad dressings, and although they are time consuming, they are well worth having in your pantry–especially if you grow your own salad ingredients all winter long (in an inside garden, of course).

 

You will need:

  • Strawberries
  • Vinegar
  • Sugar
  • Canning supplies
  • Plastic or Stainless steel bowl
  • Plastic wrap
  • Kitchen scale
  • Glass measuring cup
  • Large cooking pot

Awesome recipe for strawberry vinaigrette. Instructions for water bath and altitude adjustment included. Also gives two options of what to do with the strawberries when you're done so you don't just throw them in the trash.

Make sure you will have time set aside in the morning the next day to finish this project before you start.  It’s not a quick project, but it is fairly simple.

Wash and hull all the strawberries you will want to make vinaigrette with.  I had about 7 pounds when they had been processed.  Put your prepared strawberries on your scale.  Write down the weight.

You will need 1/5 as much vinegar as you have strawberries.  (For example, if you use 5 pounds of prepared strawberries, you will need 1 pound of vinegar.  Here is the kitchen scale I use.)

Put your strawberries and vinegar together in your bowl.  I used a large stainless steel stock pot for this.  Cover with plastic wrap and leave over night.  If you plan to throw your strawberries away, go ahead and mush them down a bit.  If you’d like to use them when you’re done, just pack them down tightly.

 

In the morning, make sure you have all your supplies ready, and drain the liquid off your strawberries.  You can use cheesecloth over a bowl, or, I balanced a colander over a large bowl so I still had access to the strawberries.

Have your water bath canner ready, but not boiling.

Start preparing your 8 oz. jars, lids, and rings.  I figure I’ll need one jar for every pound of strawberries I started with.

While your jars are boiling, measure your liquid.  For this example, I had a tad over 4 cups.

Add up to an equal amount of sugar to the fluid and put them in a pan.  Heat just under medium heat until sugar totally dissolves.  I never boil it.  I just keep stirring until my jars are ready.

Strawberry Vinaigrette recipe plus directions for waterbath and altitude adjustment chart. She also tells you what to do with all the strawberries when you're done so you don't just throw them away.Once your jars are ready, use a funnel and ladle to carefully fill your jars.  Leave 1/4 inch headspace.

Very carefully clean the tops of your jars with a clean cloth.  I use a slightly damp hot cloth.  Do not neglect this step.  All that sugar makes for a sticky mixture, and if not cleaned off, will affect your seal.

Place your lids on your jars, and then your rings.

Using your jar lifter, place your jars into the canner, and then turn your heat up to reach your rolling boil.  Once you’ve reached boiling, process for 10 minutes, plus your adjustment for altitude.

 

Altitude                                                          Increase Processing Time

1001-3000 ft                                                         5 minutes

3001-6000                                                            10 minutes

6001-8000                                                            15 minutes

8001-10000                                                         20 minutes

For an altitude just under 6000 ft. we process for 20 minutes.

 

Let set overnight and then check lids for seal.  If you have one that doesn’t seal, immediately place in the refrigerator and use within 2 weeks.  All other jars should be cleaned, and left to dry completely before replacing rings (if you want).

 

Shake before opening and keep in the refrigerator once opened.

 

How I Used The Strawberries

While my jars were boiling, I quickly sliced up all 7 pounds of strawberries as I normally would to dehydrate them.  Since they soaked overnight, they didn’t slice easily and evenly like they normally would.  That’s okay.  I wasn’t concerned.

These strawberries filled my dehydrator completely.  Most of them I just left as they were.  The vinegar mostly dehydrated out.  These just tasted like regularly dehydrated strawberries, only with a little bite.  I stored these separately and use on salads with the vinaigrette.  They are great complements.

A few of the strawberries I “seasoned” a bit and put up separate from the regular dehydrated strawberries as well.  These are strawberry chip snacks (kind of like salt & vinegar potato chips–only with strawberries).

 

3 Ways To Use The Entire 7 Pounds of Strawberries
  • Vinaigrette
  • Dehydrated salad strawberries
  • Strawberry chip snacks

 

Looking for other ways to store your strawberries?  See also:

 

15 Comments

  1. Oooh this is fantastic! I love a good vinaigrette dressing on a salad of lettuce, sharp cheddar, and strawberries (and whatever veggies I’ve got). What’s really fantastic is that I’ve been shopping at a nearby fruit stand where I can get delicious local strawberries (they use only organic-approved pesticides) for a comparable price to the grocery store, and for an extra $5, the guy will sell me another half flat (about 7-8 lbs) of their less-than-perfect strawberries for about $5. I just froze about 6lbs of those the other day. I think the next time, I’ll plan on vinaigrette! I love that they can be processed for the shelf–that makes this recipe a keeper so long as I like it (can’t imagine I won’t!). Thanks so much for sharing!

    • Wow! That’s an awesome price Kristi–way to go! Last year our strawberries didn’t fare well, so naturally this year we are savoring every one of them. This recipe is wonderful, if I do say so myself. If you tend not to like sweets, just taper down on the sugar–but no way would I use any more than the recommended amount.
      Let me know how you like it.
      Blessings,

      • I will! At this point I only have my frozen strawberries, and I don’t think those will thaw well enough to dehydrate, but next time I get a good deal, I’m all over this. Thanks again for sharing!

  2. This salad looks so good, can you just come and cook for me? I have the hardest time craving an appetite in the summer, I’m thinking I should just step over to green salads. Loving the idea of strawberry vinaigrette I think this week I’m going to get some strawberries. Thank you!

  3. I’ve never tried making strawberry vinaigrette before. I like that you can dehydrate the strawberries and use them too. No waste that way. I’m putting this recipe on my list to try next year when we have strawberries coming on from our garden. .

  4. This is such a good idea! I’ve never thought to preserve salad dressing. And the recipe sounds fantastic. Thanks for sharing 🙂

  5. This looks sooo delicious, pinning it to make it later when strawberry season comes back!

  6. I just made this…….. in a word, AWESOME!!! I love how you break down the quantities, ie 1:5 vinegar to strawberries and then 1:1 strawberry/vinegar syrup to sugar – made it easy to work out how much I needed. I only had 500g strawberries, so now I have 150ml vinaigrette, and it’s great to know that I can easily make it with any quantity!

    • Great job Nan! I’m not one for a canning recipe that states you have to have so many pounds/grams of produce to start. I mean, how often do you have exactly what those recipes call for ripe in your garden? I love to develop recipes that are flexible so you can use what you’ve got.
      Excellent work and I’m so glad you like it. (Hope you had a chance to preserve your strawberries when you were done.)
      Blessings,

  7. Thia sounds amazing! Thanks for the recipe….I’m going to try this!

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