Looking for How to Make simple Raspberry vinaigrette - Easily! With Step-by-step Directions, Photos, Ingredients, Recipe and Costs in 2022? Scroll down this page and follow the links. And if you bring home some fruit or vegetables and want to can, freeze, make jam, salsa or pickles, see this page for simple, reliable, illustrated canning, freezing or preserving directions. There are plenty of other related resources, click on the resources dropdown above. If you are having a hard time finding canning lids, I've used these, and they're a great price & ship in 2 days.
Yield: 4 eight-ounce jars
Click here for a PDF print version
Making and canning your own Raspberry Vinaigrette salad dressing is possible; if you follow these simple directions and understand the limitations of home canning. For example, simple fruit vinaigrettes may be safely caned at home, but dressings with oils, milks, creams, eggs, etc. cannot be safely canned at home.
The key is you add the oil when you go to use each jar. Home canning of foods with added vegetable or olive oils is dangerous, as it is a perfect environment for botulism, so instead, we leave out the oil and add as much oil to it when you are ready to open the jars and use the vinaigrette!
It's fun to go pick your own and you can obviously get better quality ones!
I prefer to grow my own; which is really easy - but that does take some space and time.
As mentioned in the Ingredients section; you may use frozen berries (those without syrup or added sugar); which is especially useful if you want to make some Raspberry Vinaigrette in December to give away at Christmas!
Raspberry Vinaigrette can be made in any size batch, so this can be scaled up or down! This recipe yields about 2 pints (4 eight-ounce jars)
Now's a good time to get the jars ready, so you won't be rushed later. The dishwasher is fine for the jars; especially if it has a "sanitize" cycle, the water bath processing will sanitize them as well as the contents! If you don't have a dishwasher with a sanitize cycle, you can wash the containers in hot, soapy water and rinse, then sanitize the jars by boiling them 10 minutes, and keep the jars in hot water until they are used.
NOTE: If a canning recipe calls for 10 minutes or more of process time in the canner, then the jars do not need to be "sanitized" before filling them. But really, sanitizing them first is just good hygeine and common sense! See this page for more detail about cleaning and sanitizing jars and lids.
Put the lids into a pan of hot, but not quite boiling water (that's what the manufacturer's recommend) for 10 minutes, and use the magnetic "lid lifter wand" to pull them out. Leave the jars in the dishwasher on "heated dry" until you are ready to use them. Keeping them hot will prevent the jars from breaking when you fill them with the hot Raspberry Vinaigrette.
I'm sure you can figure out how to rinse the raspberries in plain cold water.
Then you just mush them up a bit - not completely crushed, but mostly. It's really done just to help measure the raspberries accurately. You'll need about 6 cups, mushed up.
It works well for blackberries, ok for raspberries, and no one tries to remove strawberry seeds (they're so small). I suppose you could train monkeys to pick them out, but they'd probably form a trade labor union. But I digress..
The Villaware / Roma strainers have smaller mesh screens that work better for raspberries.
As you can see, it is really effective at removing just the seeds:
If you want a bit of spicy flavor, puree the 2 tablespoons of Chipotle Peppers in adobe sauce with 2 tablespoons minced garlic and 1/3 cup red wine vinegar in a blender, food processor or electric chopper, then add to the raspberries and vinegar in Step 7.
Lids: put the lids into a pan of hot water for at least several minutes; to soften up the gummed surface and clean the lids. Do the same with the jars (just put them in the canner until you are ready to fill them).
Stir the raspberries, vinegar (or remaining vinegar), lemon zest or juice and blended chipotle mix (if you chose to add it) in a big pot on the stove over medium to high heat (stir often enough to prevent burning). Just bring the mix to a boil, then remove from the heat.
This is where the jar tongs come in really handy!
Keep the jars covered with at least 2 inches of water. Keep the water boiling. Boil them for 5 minutes. See the chart below for altitude adjustment to processing times, if you are not in the sea level to 1,000ft above sea level range.
Note: Some people don't even boil the jars; they just ladle it hot into hot jars, put the lids and rings on and invert them - no credible authority (FDA, USDA, major universities food sciences departments, recommend this. Putting the jars in the boiling water bath REALLY helps to reduce spoilage! To me, it makes little sense to put all the working into making the sauce and then not to process the jars to be sure they don't spoil!
Recommended process time for Raspberry Vinaigrette in a boiling water canner.
|Process Time at Altitudes of|
|Style of Pack||Jar Size||0 - 1,000 ft||1,001 - 6,000 ft||Above 6,000 ft|
Lift the jars out of the water with your jar lifter tongs and let them cool without touching or bumping them in a draft-free place (usually takes overnight) You can then remove the rings if you like, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Once cooled, they're ready to store. I find they last up to 18 months. They still are safe to eat after that, but the flavor and texture aren't as good. So eat them in the first year or so after you prepare them! Another trick is to keep the uncooked berries or other fruit in the freezer and make and can the sauce as needed, so it's always fresh.
From left to right:
You can get all of the tools in a kit here:
Summary - Typical Cost of Making Homemade Vinaigrette - makes 8 jars, 8 oz each**
|Item||Quantity||Cost in 2022||Source||Subtotal|
|Berries (raspberries)||2 cups||$8.00/gallon||Pick your own||$1.00|
|Canning jars (8 oz size), includes lids and rings||4 jars||$8.50/dozen 8 oz jars||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$2.33|
|Vinegar||4 cups||$1.00||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$1.00|
|Seasonings||trivia||Grocery stores, like Public, Kroger, Safeway and sometimes, Big Lots, local hardware stores and big box stores||$1.00|
or about $1.33 per jar
** - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars and reduce the cost further; just buy new lids (the rings are reusable, but the flat lids are not)!
This document was adapted from the the Ball Blue Book's fruit vinegar recipes
As my jars are cooling after i take them out of the canner, they sometimes
make a popping or hissing noise. Is this normal and safe?
Yes, the lids are designed to flex and that's actually a key selling point. You can tell if a jar hasn't sealed properly (after it has cooled completely) if the lid flexes and makes a popping sound when you press the center of the lid with your finger. The popping sounds while it is cooling is the lid being sucked down by the vacuum that is forming inside the jar - which a normal part of the sealing process. Hissing sounds are usually just escaping steam or hot water evaporating on hot surfaces, also normal!
st add less pectin next time. You'll have to experiment to find how much pectin makes the consistency you like. Most people seem to like their sauce thick, so you may to need to only use 3/4 of a pack of pectin per batch.
[ Easy Home Canning Directions] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
Above is the
2020 version of
the Ball Blue Book