I would like to bottle my homemade dressing. The main ingredients are olive oil, balsamic vinegar, honey, lemon and dijon mustard. Once it is bottled, is there a processing time as there is with canning vegetables?
Sources like this recommend against trying to can your own flavored vinegar or flavored oil ... one could safely assume they would thus recommend against home canning of vinegar and oil.
I think this article is a helpful Q&A explaining why it's not recommended (or safe!) to create and can your own recipes - http://nchfp.uga.edu/publications/nchfp/factsheets/heatprocessingbackgrounder.html