Bottling Salad Dressing

16 years ago

I'm interested in bottling some salad dressings but have no idea how to preserve it. The one is an oil/vinegar/brown sugar/ketchup mix dressing and the other is mayonaise based with radish and garlic. Can anyone tell me how to go about bottling this dressing? I have experience canning jams but don't know if I can use the same process for dressings.

Thanks

Featured Answer

Linda_Lou

15 years ago

If there are botulism spores in your salad dressing that need to be killed by heat, they will still be there to give you botulism even if you don't "bottle" it. \

Botulism spores grow into toxins. It is the toxin that kills you. Botulism grows in the absence of air, thus a sealed jar. That, or the oil in it cuts off the oxygen and it can grow that way, too.
Killing it by heat won't do it. The oil still coats the particles and allows them to survive even pressure canning.

Comments (11)

digdirt2
16 years ago
I'm sorry but canning/preserving salad dressings or other products containing oils, butter, milk, cream, etc. is advised against - strongly. Oils may turn rancid but most importantly, the oils prevent the heat from killing any botulism spores or other bacteria that may exist in the product.

There have been several previous discussions on this issue that a search will pull up for you. I have linked some of the more recent ones below (the ones with the blue borders).

Dave

Here is a link that might be useful: Canning with oils
readinglady
16 years ago
In the worst-case scenario, the heat of the canning process kills off competing organisms, leaving botulism spores to multiply in a competition-free environment.

Carol
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ksrogers
16 years ago
Also racidity can set in, due to oils being what they are. A way around that would be to use something like xanthum gum instead of an oil. It will thicken liquids slightly (use a small amount) and give you the consistancy of an oil, but without any oil. The rest would be vinegar and that will take care of any other issue concerning botulism. Its an ingredient used in most fat free dressings.
readinglady
16 years ago
Some things should really be made fresh. Consider the difference between homemade mayonnaise and bottled. There's no comparison.

Carol
ksrogers
16 years ago
Then there is the Good Seasons packets, where everything is dried and you just add oil, vinegar, and water. Sometimes I start with these and add more herbs of my liking. One other note, I like to add dressing when serving, and not pour it on long beforehand. Most veggies tend to wilt and its not as fresh.
Linda_Lou
16 years ago
Why not make some nice flavored vinegars and then add the oil when making a dressing ?
If you try to can mayonniase, it will seperate and be a HUGE mess, not to mention unsafe.
ksrogers
16 years ago
Commercial mayo is made by pumping nitrogen into it during its canning process. The nitrogen kills off any bacteria, like salmonella and such. Not easily reproduced at home.
marypippin
15 years ago
If there are botulism spores in your salad dressing that need to be killed by heat, they will still be there to give you botulism even if you don't "bottle" it.

Assuming that all ingredients are clean, I'm looking for a good homemade (not Good Seasons) garlic Italian dressing.

Thanks!
MLcom
15 years ago
I just make up a fresh batch of salad dressing each time we need it. Some is better if sits over night in the frige but like it fresh.

Good oils does help with the flavors. Fresh eggs for mayo is also nice.

ML
guppy3948_aol_com
12 years ago
i make a fantastic salad dressing with a rench base. want to try to sell it. how would i bottle it so there is some shelf life ?

Bottling Salad Dressing

Linda_Lou

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