I'm sorry, Barb, but this isn't suitable for canning. It has olive oil and olives, plus the onion, corn and garlic are low-acid ingredients. Even if some of the most "questionable" elements were deleted (like the olives), it would require extensive testing to arrive at any sort of safe pressure-canning time and that's unlikely because Extension resources are limited. Carol

I just got back to reading the latest posts to this thread. I thought I would post a little I posted on another forum about Scoville ratings and how they vary. Like Dawn mentioned above the weather conditions can make a big difference. Again I strongly believe the seed source of op varieties make a huge difference in heat levels. My Senorita seeds came from an online source and are as hot as Jalapeno M.Too hot for most of my coworkers. Mine are small and thin skinned also so maybe be a hotter selection or even been crossed somewhere. It reminds me of when I was a kid. Close by to where we lived was an irrigation canal and lots of small to medium sized veggie farmers. Chilies were the one crop that many had their "own variety" of. They had came from selections ect for size, flavor and heat. I remember one grower who grew mild, med and hot peppers. He said they all came from the same original seeds. The heat levels came from years or selection and also the moisture levels he maintained for each group. The longer I grow chilies and jalapenos the more I come back to that. I also want to tell Charlie that I went back and checked my source on Macho Nacho. My source didn't mention it being a hybrid and is an op source so I'm guessing it was a stabilized selection. He was the only source where I've seen it listed as mild and a good one for those wanting the flavor and not the heat. After the listing of Dawn's I did some checking and see most sources list it as a hybrid. So probably explains the difference. Might not be a good choice for you after all. I will check to see if I have any of my original seed left. I haven't grew it the last few years and never saved any seeds. It was overall too mild for me. I've sampled some more of the Senoritas over the last few days. They are as hot as my M's for sure. And like Dawn said about Biker Billy in 2003. The year I grew Goliath Jalapeno it was easily the hottest Jalapeno I've ever grown. Most listings for it say 6-8 thousand. I did see one once that said up to 10 thousand. Again if true conditions when grown. I will now copy the post I mentioned. Every year that I grow chilies, jalapenos and other hot peppers the more I think that climate, moisture and seed source make a lot of difference in the heat levels. And also the more I find that the Scoville ratings of a variety mean very little when grown in my garden. Unless that Scoville rating was from fruit from my seed source. The rating seems to be more accurate on hybrid varieties. Even then I notice some difference which I attribute to the other factors I mentioned above. Anymore I basically rely on what my seed source says and then keep notes of how they performed in my garden. That is why it is always interesting to read the reviews and results of others especially on the same varieties I gro

You can treat it like a pot roast, braise on the stove or in the oven. It will take longer than a chuck roast due to thickness. I always slice thin. What about doing it this way.... Stracotto di Manzo 1 ounce dried porcini mushrooms 2 cups beef stock Salt and pepper 1 (4-pound) beef eye of round 2 tablespoons olive oil 2 tablespoons pancetta, chopped 1 finely chopped onion 1 finely chopped carrot 1 finely chopped celery stalk 3 cloves garlic, minced 2 bay leaves 1 tablespoon chopped fresh rosemary 1/4 cup tightly packed parsley leaves, chopped 3 tablespoons tomato paste 5 cups red wine 1 (28-ounce) can whole tomatoes, drained and crushed Soak the porcini mushrooms in 1 cup of hot stock until softened, about 30 minutes. Strain the liquid through a coffee filter or a sieve lined with a double layer of cheesecloth. Trim any hard bits from the mushrooms. Set aside the mushrooms and liquid separately. Season the beef with salt and pepper. In a large casserole, heat 2 tablespoons of the olive oil over medium high heat until hot but not smoking. Brown the beef on all sides, about 15 minutes total. Transfer the beef to a plate. Pour off browning fat. Add pancetta, onions, carrots, and celery, stirring, until they are golden. Add garlic and cook 1 minute more. Season lightly with salt and pepper. Stir in bay leaves, rosemary, parsley, and tomato paste. Add the wine and simmer until it is reduced by half, about 20 minutes. Add the beef, tomatoes, porcini mushrooms, mushroom liquid, and enough beef stock to come 2/3 up the side of the beef. Bring to a simmer, cover, and cook at a gentle simmer for 2 1/2 to 3 hours, until the meat is tender. Turn the roast every 30 minutes or so. Transfer the meat to a cutting board and cover with aluminum foil to keep warm. Skim off any fat from the surface of the liquid. Strain the liquid, pressing on the solids with a spoon to extract as much liquid as possible. Discard the solids and return the strained sauce to the pot. Bring to a boil and let cook uncovered for a few minutes to further reduce and thicken the liquid. Season with salt and pepper, to taste. Slice the roast and serve with the sauce and soft polenta. Recipe Courtesy Sara Mouton Show: Cooking Live Episode: Basics of Pot Roast (Italian Pot Roast) Here's another that I saved a while back BRAZILIAN POT ROAST Posted by Ruthanna on CF 3\-4 lb. lean beef roast (round or rump is good) 1 tsp. salt 2 Tbs. lemon juice 2 slices bacon 1 clove garlic, minced 2/3 cup chopped onion 1/4 cup chopped parsley 4 whole cloves 1/2 tsp. ground cinnamon 1/2 bay leaf 1 tsp. sugar 1 cup canned diced tomatoes and juice 1 cup orange juice Season meat on all sides with lemon juice and salt. Set aside. Saute bacon until barely crisp in Dutch oven or large covered skillet; remove bacon. Add meat to pan and brown evenly. Combine remaining ingredients and add to beef. Crumble cooked bacon over meat. Bring to a boil; reduce heat; cover and simmer over low heat for about 2 1/ 2 to 3 hours or until fork\-tender. Nancy

No safety issue that I know of but it will be a different taste and different texture result. Dave