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2 recipes of questionable canning rediness...

15 years ago

Squash Sauce for Macaroni

1/4 cup coconut milk

1/4 cup olive oil

1.5 cups boiled squash

1 cup chopped tomatoes

1 cup chopped red pepper

3/4 nutritional yeast

1/2 tsp paprika

1/8 cup soy sauce

1.5 Tbsp garlic powder

Boil or bake into cooked Macaroni.

Simple Chili

3.5 cups beans

5 onions (sauteed in 5 Tbsp Olive Oil)

2 cups chopped tomatoes

3 Tbsp parsley

3 Tbsp hot sauce

1 Tbsp Chili powder

1 Tbsp

Boil Ingredients.

I have several questions:

1. I realize the first recipe can't be canned, apparently fats (such as oils and milks) cannot be canned. And I'm getting the sense that many spices can't be canned either. However, can I pressure can the tomatoes, red peppers, and squash together? Is there something wrong with mixing high and low-acid vegetables?

2. Does saute-ing the onions make this uncannable?

3. Is there a readily available list of spices, fats, vegetables that cannot be canned?

I'm sort of a newbie to this canning thing. Don't worry, I'll be sure to get it all right before I actually do it. I've got a great canning recipe book with lots of vegetable stocks, which I'll probably go ahead and use. I just wanted to see why exactly these might not work...

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