Actually, a pressure canner is going to reach a higher internal temperature than a boiling water bath, so you should be fine using the 5 pounds at the same time, but if you're more comfortable with it, use 10 pounds, which is the standard pressure for canning. I don't think you'll notice any difference in quality. I doubt the time to bring the canner up to pressure and bring it down after processing is any greater than the time required to bring a big BWB to the boil, so as far as convenience is concerned and certainly weight, you're probably ahead with the PC. Carol

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.

WOW! How did I miss this one!! Zabby you'd fit right in with this old Arkansas Hillbilly and I promise to leave my shotgun home in the double-wide. Just wondering if I could smuggle my slingshot cross the border?? We could zing each other with used canning jar lids. :^) Seriously Bill, I'm flattered but not only is it awfully far away from the hills down here, I have to add that any info needed is already readily available from a far more reputable source than me - NCHFP and its great collection of publications (not to mention the vetted books we often discuss here). Sadly far too many home canners either aren't aware of its existence or just don't recognize it as a legit source. The real problem, as I see it, is that many folks don't recognize the potential problems/risks in home canning and so tend to focus more on convenience rather than safety. As a result, they really aren't interested in learning more because they see it as restrictive. That is the attitude that needs to change IMO - to recognize that the purpose of home food preservation is just that, SAFE FOOD PRESERVATION. It is not convenient gourmet instant meals. I too would have expected much more from Ellie Topp since the opportunity presented itself to her to address that topic and the fact that she didn't provide the info undermines my confidence in her recipes. Unfair? Likely. But true just the same. Thanks for the invite though. Dave

Hi, it's me - Tricia. Great advice. I agree about the birthdate. Birthdays were not celebrated like we do today and many immigrants lived in countries where vital records were either not kept at all or were sketchy, at best. Church records are baptism dates - not usually birthdays. Result - many immigrants simply did not know when they were born. So, because it was required info they made a date up and, sometimes, didn't remember what they had put on each different form. Then, to further confuse the situation many immigrants were not literate or spoke dialects using just phonics and each person from the same village spelled the same word differently. Now, add in the problems on the other end in the US (lack of ability to understand foreign languages, poor literacy rates, equally poor spelling) and mistakes were more the rule than exception unless your immigrant came from an English speaking country. I agree to check other points of entry besides Ellis Island. Remember, to a non-English speaking person Ellis Island meant nothing. But, over the years it became the place most people associated with "immigrants" so they said that is where they were processed. T'aint always so. Even if they write Ellis Island on their official paperwork. My own grandfather is a good example. All of his official paperwork read Ellis Island. He told everybody Ellis Island, including me. I spent 10 years looking for him. Nadda. Hired the National Archives to search. Nadda. I'm a contact person for the German-Russian Historical Society for the village of Norka. Got an email one day - from a women searching for one of my aunts who immigrated with my grandfather. She said, "Ellis Island? Gee, that's funny. My aunt always said they arrived through Portland, Maine." With the correct point of entry - Grandpa was easy to find. Fifteen years old and towing behind 3 younger sisters. Sometimes, there no better genealogical research than dumb luck. :) I also think a membership with ancestry.com is a good investment if you're just getting started. But, I warn you - BE CAREFUL! People are idiots. They just copy what somebody else has written with no further research on their own. So, mistakes get passed on and on and on and on. LOTS of them. I use whatever I find on ancestry.com as a clue, nothing more, until I've confirmed the info by independent resources. Also, the Mormon church site is notorious for mistakes. So much so I could not with good conscience even recommend using their data bank. But, if you do - proceed with caution. My goal is always 3 separate confirming documents saying the same thing. And, I get copies if possible. I've got tens of thousands of hard copy records. I set an annual budget for vital records and such because it does get expensive. I had my second book, "Thunder on the Steppes, a genealogy of ______________", edited this past spring (while we were rebuilding from Sandy). I was especially nervous because I've written a novella inside the book to bring my German-Russian ancestors to life for my grandchildren. My first attempt at fiction. My editor loved it and said I should seek a publisher believing it has a broader audience than immediate family. I'm thrilled. First though I need to publish the entire genealogy and not get sidetracked. I'm so close to being finished - just got to sprint those last 200 meters and cross the line. It's taken over fifteen years. At that point, I'm going to call my genealogy project finished. Genealogy is never truly finished but after nearly 3 decades of research and two books each exceeding 800 pages and going back to the mid-1200s it's as complete as I'm going to take it. I'll leave it up to future generations to carry on. Have Fun! /tricia