I use the Joy of Pickling all the time, Joy of Jams and Small Batch not so often, I also have Ball Complete and don't use that as much as Joy of Pickling. Not that I haven't gone through all the books, I do make a few recipes from them but Small Batch is probably the one I use the 2nd-most. I use the NCHFP a lot. And now I have to buy another Blue Book since I gave mine to my sister.

There are very few things that offer an approved choice of either type of processing. Basically it's peaches and some tomato products off the top of my head. Some food products can never be BWB and many can never be or never should be PC because of the damage done to the product. That is one reason for the across the board recommendation to stick with approved recipes, to not modify recipes, and especially to not modify the form of recommended processing. So it isn't an issue or choice that comes up all that often. But the chemistry behind it is confusing at times. Often it the addition of one ingredient such as sugar or dry herbs rather than fresh or one action such as pre-cooking that makes one recipe safe while another isn't. And some times it is just a matter of taste. With the peaches they offer both options because both have been tested and because some prefer them BWB and some prefer them PC. Personally we like the PC ones. Try both and see which you prefer. But many times it is just because there has been to scientific testing done on a certain food or recipe. In those cases, all we can do is use one that is approved. When the new, revised guidelines come out later this year (hopefully) there will likely be more changes to deal with. There are other legit sources besides NCHFP - Ball Blue Book, Ball Complete Book, Ellie Topp's book, among many discussed here. But never use "old family" or make-up-as-you-go-along or one of the how to preserve food in Alaska lady sites or ones from old cook and canning books without first having them vetted by those in the know. Be safe. ;) Dave

All I know is that the recipe here from Ball says not to add olives when water bath canning. I was taught that olives should not be added to foods and canned, not even in the pressure canner. I don't know Ellie Topps credentials when it comes to knowing food safety. If you want to know more, I would contact a Food Safety Scientist at a university. They will have more information about it than I do. Some university sites have a place to email questions. VEGETABLE ANTIPASTO Makes about 7 (500 m)l jars This antipasto recipe was specifically formulated to be processed safely in a boiling water canner. Do not deviate from the recipe ingredients and quantities as any change could affect the safety of the end product. 2 1/2 cups (625 ml) green beans cut into 1/2 inch (1 cm) pieces 2 1/2 cups (625 ml) cauliflower florets, about 1/2 medium head 2 cups (500 ml) diced onion, about 2 large 2 cups (500 ml) diced green pepper, 2 medium 2 cups (500 ml) diced red pepper, 2 medium 1 1/2 cups (375 ml) diced carrots, 3 to 4 medium 1 1/2 cups (375 ml) diced celery, 4 to 5 stalks 2 cups (500 ml) lightly packed brown sugar 3 tbsp (45 ml) pickling salt 2 cups (500 ml) red wine vinegar 3 cans (each 156 ml) tomato paste 4 tbsp (60 ml) worcestershire sauce 2 tbsp (30 ml) hot pepper sauce 4 garlic cloves, minced 2 cups (500 ml) diced peeled eggplant or unpeeled zucchini 3 tbsp (45 ml) dried basil 1 tbsp (15 ml) dried mustard Prepare, measure and combine vegetables (including zucchini if using), except garlic and eggplant; set aside. Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat water to a simmer (180F/82°C). Set screw bands aside; heat SNAP Lids in hot water, NOT boiling (180°F/82°C). Keep jars and SNAP Lids hot until ready to use. Combine brown sugar, salt, vinegar, tomato paste, worcestershire and hot pepper sauce and garlic in a large stainless steel saucepan. Stirring occasionally, bring to a boil. Prepare eggplant (if using); stir into hot sauce along with remaining vegetables. Stirring occasionally, return mixture to a boil; boil gently, 5 minutes to begin to soften vegetables. Remove from heat; stir in basil and mustard. Ladle antipasto into a hot jar to within 1/2 inch (1 cm) of top rim (headspace). Using nonmetallic utensil, remove air bubbles. Wipe jar rim removing any stickiness. Centre SNAP Lid on jar; apply screw band securely & firmly until resistance is met Âfingertip tight. Do not overtighten. Place jar in canner; repeat for remaining antipasto. Cover canner; bring water to a boil. At altitudes up to 1000 ft (305 m), process Âboil filled jars  25 minutes.* When processing time is complete, turn heat off and remove canner lid. When boil subsides - bubbles no longer rise to surface (3 to 5 minutes) - remove jars without tilting. Cool jars upright, undisturbed 24 hours. DO NOT RETIGHTEN screw bands. After cooling, check jar seals. Sealed lids curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. Note: Because antipasto is available commercially, many people believe they can preserve their own recipe at home. Most traditional antipasto recipes cannot be home canned safely in a boiling water bath canner. (However, some can be frozen successfully.) When the recipe adds low acid foods such as tuna (or other canned seafood), olives, mushrooms, vegetables and/or oil the resulting food mixture needs to be processed at temperatures higher than those that can be reached in a boiling water canner. These higher temperatures are essential to avoid the risk of deadly botulism poisoning. Processing filled jars of homemade antipasto in a pressure canner is unsuccessful because the temperature/time combinations required to eliminate the risk of botulism destroys the integrity of the vegetables resulting in a product that is almost spreadable. This Vegetarian Antipaso recipe has been specially formulated and tested to allow low acid vegetables (with added vinegar) to be processed safely in a boiling water canner. It yields a product with a well-balanced flavour and varied texture. Do NOT alter ingredients or measures. When ready to serve, to make a traditional antipasto, toss the contents of a jar of Vegetarian Antipasto with tuna, salmon or shrimp and add your personal finishing touchesÂmushrooms, olive oil and/or olives. Or, just serve this delicious Antipasto on its own. It`s delicious as a spread, dip or appetizer.

I haven't made the Caponata myself, but I do know there have been previous discussions about recipe yields lower than suggested. I haven't had that problem but some have. I remember one previous discussion about the Caponata being too thick and dry, though I'm assuming either that Topp didn't cook down as far as that home canner or that cooking the mixture in red wine vinegar sufficiently acidified the ingredients that testing showed it wasn't an issue. I am cutting-and-pasting a previous comment I made in an old thread. Perhaps someone will find it useful: A medium eggplant is 1 pound or about 4 cups diced, so I'm guessing a small one would be 3/4 pound or less. A large tomato is 9-12 oz. or roughly 1 1/4 cups chopped. I don't have a weight for a large bell pepper but the USDA says it's approximately 3" in diameter and 3 3/4" long (measuring tape anyone?). About 1 cup chopped. If your yield is much smaller you certainly don't have to worry. If it's frozen it doesn't matter what you do. Go by taste and tweak freely. I'm of the opinion there's a fair latitude built in to Topp and Howard's recipes but if your yield is way off (say 7 or 8 cups rather than 5) then I'd be concerned. At that point I'd probably dump the mixture back in the pan before capping and add say half again of the wine vinegar, bring up to heat and bottle. I like Ellie Topp a lot because she offers something "different" in the world of canning and has the credentials I look for in a reliable source. But not every recipe of hers has appealed. Different tastes . . . Her red onion relish has alot of fans, but I'm not one of them. On the other hand, her pear and sour cherry mincemeat is fabulous. You might try emailing her. Hopefully the email at the link is current. If not, I think she can be reached via the Ontario Home Economics Association. Carol Here is a link that might be useful: Health Canada Email Ellie Topp