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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Canning Caponata in Boiling Water Bath
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 |
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