Marinades and Dressings

Raspberry Vinaigrette

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MIXED DRIED HERB VINEGAR

Makes about 4 (8 oz) half pints or 8 (4 oz) jars

When fresh herbs are not available, dried herbs and spices make wonderful flavored vinegars. Fresh, top-quality dried herbs and spices are essential to deliver a clear, sparkling flavor.

YOU WILL NEED

• 2 tsp dried basil
• 2 tsp dried oregano
• 1 tsp hot pepper flakes
• 4 cups white wine vinegar
• 4 (8 oz) half pint or 8 (4 oz) glass preserving jars with lids and bands

DIRECTIONS

1. PLACE basil, oregano and hot pepper flakes in a clean quart mason jar and set in a bowl of hot (not boiling) water to warm the glass.
2. HEAT vinegar to a boil over high heat in a medium stainless steel saucepan. Slowly pour hot vinegar over dried herbs. Apply lid tightly and let stand in a dark, cool place for 1 to 2 weeks, shaking jar every 3 days. Taste weekly until desired strength is achieved.
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. LINE a strainer with several layers of cheesecloth and place over a large stainless steel saucepan. Strain vinegar without squeezing cheesecloth. Discard cheesecloth and herbs. Heat vinegar to 180°F over medium heat.
5. LADLE hot vinegar into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled
6. 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

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STRAWBERRY VINAIGRETTE DRESSING

Preserving Method: Water Bath Canning

Makes about 6 (8 oz) half pints

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

YOU WILL NEED

• 5 quarts (25 cups) fresh whole strawberries, washed and stemmed
• 1 quart (4 cups) white distilled vinegar
• Sugar
• 6 Ball® Collection Elite® Platinum (8 oz) Jars

DIRECTIONS

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

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. ½  cup toasted chopped walnuts, optional

NOT FOR CANNING