Can't recommend the olives either. Not only because of the oil but because of the ph and density effect. They can easily be added immediately before serving so no need to be canned. Celery poses no problems as it is in many recipes. But the bottom line for me would be to see an actual comparison of the recipes - before and after proposed changes - before saying yes, it is safe. Sure they may be small changes but sometimes a small change is enough to cause problems. The basic rule of home canning is to use and abide by testedthis will be my first year canning with a pressure canner Keep in mind that pressure canning and BWB are not interchangeable and pressure canning doesn't turn an unsafe recipe into a safe one. ;) Dave

Here is one. Recipes that call for a # of peppers would be same # thawed or fresh. Since yours are already chopped (not sure why you would chop before freezing?) all I can think of is to get a fresh one, chop it, and measure it for comparison. is there a formula for x pounds of low acid ingredients need x cups of vinegar to acidify safely for jam? No. Each has to be tested individually. I used 1 1/3 pounds of peppers would 1 cup of Apple Cider Vinegar and 5 cups of Sugar be safe? Can't say. It would just be a guess. Finally, I do not blend my peppers such that there is a variance in how many peppers are in each jar, I try and even it out but sometimes jars get more peppers and sometimes less when I pour in the jam. Could this pose a safety risk? Not if it is properly acidified when made. The pH level would be uniform. If I make jam and refrigerate (not process in BWB) is there a general rule for safe refrigerated shelf life (6 weeks? 2 weeks?) If using a tested and approved recipe then in theory it should be safe from anything but molds. The general guideline is 3-6 weeks but that is open to all sorts of variables. Processing eliminates any concerns. Dave

Found this one at the Univ of Calif peppers download. It had an apricot pepper jelly recipe that is very similar to the big batch but using powdered pectin. It has more apricots, more vinegar and less sugar. No onions but I could sub some for some of the bell peppers. I would finely dice the veggies rather than put them in the blender. APRICOT PEPPER JELLY Makes 6 half-pint (250-ml) jars. 1 1âÂÂ4 cups dried apricot halves, finely slivered 300 ml 1 cup red or green bell pepper strips 250 ml (about 1 medium-size pepper) 1âÂÂ3 cup chopped jalapeno or other hot 75 ml pepper, stems and seeds removed 2 cups cider vinegar (5%) 500 ml 4 cups sugar 1 L 1 package powdered fruit pectin 1 package 1âÂÂ2 tsp butter or margarine 2 ml 5 drops red or green food coloring 5 drops (depending on the type of pepper used) 1. Cover dried apricots with boiling water. Leave for approximately 10 minutes. Drain. 2. Combine bell pepper strips, chopped hot peppers, drained apricots, and 1âÂÂ2 cup (125 ml) vinegar in a food processor or blender. Process until partially ground with small chunks remaining. Pour into a saucepan. 3. Mix 1âÂÂ4 cup (63 ml) sugar with pectin. Stir into fruit mixture. Add butter and food coloring. 4. Bring to a boil quickly, stirring constantly. Immediately stir in remaining sugar. 5. Bring to a full boil, stirring, and boil hard for 1 minute. Remove from heat. 6. Skim foam off the top. Then ladle jelly into hot half-pint jars, leaving 1âÂÂ4 inch (0.5 cm) of headspace. 7. Wipe jar rims with a clean, damp cloth. Secure lids and ring bands, and process in a boiling water bath as prescribed in Table 8. Table 8. Recommended Processing Time for Apricot Pepper Jelly in a Water Bath Canner Processing Time at Altitudes of 0-1,000 ft 1,001-6,000 ft above 6,000 ft Jar Size half-pint or pint 15 min 20 min 25 min

I think I can. I think I can. Now that is cute, LOL. Just remember, sometimes it isn't you. It's the recipe. Sure, Jude. Here's the Southwestern corn relish. I can't take credit, though. It's from Jan-Roberts Dominguez. She's a master food preserver who used to work for Oregon State Extension. Mixed with black beans this relish is an "instant" salad. What we like about it is the crisp texture. It's almost like fresh corn in the middle of winter. Southwest Corn Relish Tuesday, October 11, 2005 The Oregonian Makes 6 to 7 pints This condiment is a delightfully corny blend of tang and heat. The jalapeno chiles are tiny islands of spicy flavor that can be avoided by folks with more sensitive palates because they are relatively large in size. The relish is great to have on hand to top a platter of nachos or other Southwest-flavored dishes, or to scatter over green salads. It's also wonderful stirred into rice, along with a bit of cheese and a dollop of sour cream. 20 ears sweet corn (to yield 21/2 quarts -- 10 cups -- of corn kernels)  2 cups chopped yellow onion  1 cup chopped green bell pepper  1 cup chopped red bell pepper  1 cup seeded and chopped Anaheim chiles  3 jalapeno chiles, stems removed and sliced into very slender rings  1 cup chopped celery  4 cups cider vinegar  11/2 cups water  3/4 cup granulated sugar  1 tablespoon salt  2 tablespoons yellow mustard seeds  1 tablespoon whole cumin seeds  2 teaspoons celery seeds If you plan to store the corn relish in jars at room temperature, wash 7 pint canning jars; keep hot until needed. Prepare lids as manufacturer directs. If you want to store it in the refrigerator, follow the directions below. Cut kernels from enough ears of corn to measure 21/2 quarts of kernels. Add the corn to a large, heavy-bottomed pot, along with the onion, bell peppers, chiles, celery, vinegar, water, sugar and salt. Make a spice pouch for the mustard seeds, cumin seeds and celery seeds with several layers of cheesecloth or a clean square of cotton fabric (from a clean T-shirt or a handkerchief, for example) tied with string. Add the pouch of spices to the pot and stir to mix up the ingredients. Bring to a boil and simmer, uncovered, stirring occasionally, until the mixture is slightly thickened but there is still plenty of vinegar solution remaining, about 20 to 30 minutes. Retrieve the spice pouch and, before removing it, press it firmly against the side of the pot with the back of your spoon to extract as much flavor as possible. To store in the refrigerator: Place the hot relish in plastic freezer containers or glass jars, cover with tightfitting lids and refrigerate for 6 months or longer (quality may suffer after that, but the relish will be safe to eat). For long-term storage at room temperature: Ladle the hot relish into 1 hot jar at a time, leaving 1/2-inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling-water canner for 10 minutes (15 minutes at 1,000 to 6,000 feet; 20 minutes above 6,000 feet). Jan Roberts-Dominguez Now, speaking of canning, I have to get back to work. The dishwasher's near the end of the cycle and I have three batches of pickled beets to finish - two "traditional" and one with red wine and ginger. Carol