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Vidalia Salad Dressing, no oil - can I can this?


Aggie

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Vidalia onions are in seasong and very cheap. I love this salad dressing and I'm wondering if I can can some, and if so, how long would I need to process it, and should I use a water bath or pressure canner? Here's the recipe:

 

Summer Tomato and Vidalia Onion Salad Dressing

 

 

Serving Size : 8

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 1/2 ounces tomato wedges, canned -- keep juice

1 large vidalia onion -- any sweet onion ok

2 tablespoons vinegar -- herb or favorite

-- may want more

1/2 teaspoon poppy seeds

1/2 teaspoon celery seed

1/2 teaspoon garlic salt

1 1/2 teaspoons basil

1/2 teaspoon cilantro

1/2 teaspoon dill weed

1/2 tablespoon sugar -- more/less 2 taste

1/2 teaspoon citric acid -- optional, adds shelf

-- life

 

1. Saute Onion along with the spices in a small amount

of veggie broth, wine, or water until transparent and tender.

 

2. Put tomatoes and onion mixture in blender,

add vinegar and sugar. Blend on low speed.

 

3. Taste, add more vinegar, salt, and/or more sugar

to suit your individual taste buds.

 

Thanks in advance! smile

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Aggie, you don't need to apologize for anything...not only does it help teach others that are too afraid to ask, it also helps keep this information fresh in my mind for when I do my own home canning.

 

I'd do 25 min for quarts, 20 min for pints.

 

Elevation for dial gauge canners: 0 - 2,000 ft - 11lbs

2,001 - 4,000 ft - 12lbs

4,001 - 6,000 ft - 13lbs

6,001 - 8,000 ft - 14lbs

 

Elevation for weight gauge canners: 0 - 1,000 ft - 10lbs

Above 1,000 ft - 15lbs

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