"The Joneses" > wrote in message
...
> Just got done making giant batch of caponata, Rachel Ray's recipe. I
> get hungry for the stuff. Wanted to cut down on freezer fillers. So
> the question - has anybody canned caponata? Did a google search & also
> Small Batch Preserving, found two *similar* recipes and will email the
> Univ of Ga for their input. I tested my batch with scientific grade pH
> test strips. Unblendered was 4.0 and blendered (!?) was 3.0. This
> seems to be on the safe side for high acid foods safe for BWB. But this
> food is small chunks with olives (with red wine, lots of salt), celery &
> raisins & eggplant, so some of the stuff is very low acid. Thoughts?
> Add spoonful of lemonjuice to each jar like tomate sauce? Break out &
> buy a decent pressure canner?
> Edrena
>
>

I've canned caponata successfully for years. I use 8oz. jelly jars, and
process in a BWB 15 minutes.