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Strawberry Vinaigrette
A home-canned salad dressing from Ball home canning.
Course
Salads
Cuisine
American
Keyword
Sauce, Strawberry
Prep Time
1
hour
hour
30
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
1
hour
hour
40
minutes
minutes
Servings
6
x 250 ml / half-pint jars
Calories
445
kcal
Ingredients
3.5
kg
strawberries
(fresh, whole, hulled strawberries. 7 lbs / 25 cups)
1
litre
white vinegar
(plain distilled. 5% or higher. 4 cups / 32 oz)
sugar
Metric
-
US Customary
Instructions
Wash and hull the strawberries. Wash again.
Put strawberries in a large non-reactive container: large ceramic or plastic bowl or container, large stainless steel pot, etc.
Pour the vinegar over them. Cover tightly with plastic wrap.
Put in a somewhat cool place, approximately 20 to 24 C (70 to 75 F). Let stand overnight.
Strain liquid off.
Discard berries (sic). You want just clear liquid free of impurities. (Strain through a cheesecloth if needed.)
Measure the volume of the liquid you got.
Put that liquid into a stainless steel pot.
Measure out a *volume* of white sugar equal to the *volume* of liquid you got.
Stir that into the liquid in the pot.
Bring to a boil, then remove immediately from heat.
If any scum formed, skim it off and discard.
Ladle liquid into heated jars.
Leave 1 cm (¼ inch) headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars 10 minutes. Increase time as needed for your altitude.
Nutrition
Serving:
1
cup
|
Calories:
445
kcal
|
Carbohydrates:
111
g
|
Protein:
4
g
|
Fat:
2
g
|
Saturated Fat:
1
g
|
Sodium:
7
mg
|
Potassium:
893
mg
|
Fiber:
12
g
|
Sugar:
95
g
|
Vitamin A:
70
IU
|
Vitamin C:
343
mg
|
Calcium:
93
mg
|
Iron:
2
mg