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...