Hi
I try to preserve a salad dresing with strawberries,blueberries,raspberries, green grapes, tomatoes, and a little of lemon but not much..
As I observed , it don't last long..... 2 days maximum..... 3 days the taste is too bad.
Is it normal?
or my sterilization of mason jars are not good?
I use tap hot water to clean them just before to fill with salad dressing.
Should I use boiling water or just tap hot water?
Do you think ? I could make a big difference with boiling water? number of days more?
and I want to avoid avoid to add more lemon.... I dont want too much acid taste..
Thank you
Replies
No surprise that such a pure produce dressing without any preservatives has such a short shelf life.
Ideally, you should make your dressing in small amounts for each meal, enjoy it at peak quality, then make another batch when needed again. That's the whole point of eating fresh.
And while I don't know the details of canning, I do know it necessitates removing all the air from the jar. Otherwise there is no way to keep it from degrading.
Canning isn't hard, but it is a process to do correctly and safely. Google is your friend.
I think I will stop the dressings.:)
and I will put whole fruits in salad.. and cut my salad with the fruits.
even better :)
Any idea?