SJWoodin wrote:

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

Well after all that testing I added 1/2 cup balsamic vinegar (6%) to a double
batch then BWB'd pints for 40 min at 4,000' altitude. I feel pretty safe for
home eating, but until I hear back from the UnivGA folks, I won't give any
away. I have a feeling they are going to want to pressure can this stuff,
what with the olives, raisins & eggplant and all. Glad to hear from you tho.
What recipe do you use?
Edrena