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Home Cooking

A Canning Question

noeldottir | Aug 15, 200609:41 PM     15

I have a recipe from a British cookbook for “Mediterranean Chutney”, which sounds kind of like a tarted-up caponata- ratatouille hybrid. It calls for 2 lbs tomatoes, 3⁄4 lb zucchini, 3⁄4 lb eggplant, 3⁄4 lb onions, 1 1⁄2 lb red bell pepper (which I want to partially replace with more of the other vegs and some hot chiles), 11⁄4 cups red wine vinegar, 2 cups br. sugar, garlic, salt, spices. It just says to “heat process in a boiling-water canner”, no times mentioned. I’m pretty comfortable making/canning jams and fruit chutneys. Is there any reason to be nervous about this one? Does it have enough vinegar per total yield (only given as “about 4 lbs”) to make it qualify as high-acid and therefore safe for processing in a hot water bath? (I know the sugar also acts as a preservative.) Any suggestions on how long to process this? I guess the eggplants and zukes are making me nervous – I’d really hate to kill my family! (I asked at homecanning.com but they were unwilling to express an opinion - understandably, since it's not their recipe.) By the way, the same book also has a great-sounding recipe for a chutney made of squash, which I want to make come fall, but it has a higher ratio of vinegar to veg. so I’m less nervous about it. I think. Thanks for any help on this.

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