As Linda Lou said there are all sorts of recipes out there on the web and in published cookbooks that 'say' they may be canned safely. In some cases that may be true, in many cases it is NOT true. Until one gains enough experience and knowledge (or takes a training course) about all the underlying safety principles to recognize the problems in a recipe it is best to stick with recipes only from approved sources. NCHFP is the primary source as their labs are the ones that do all the testing and have published their own canning cookbooks. University Extension websites and publications (every state has one) and all the Ball books and the Ball website adhere to the NCHFP guidelines so are approved. There are several other books and sources that are approved based on the educational credentials of the author or because they carry the NCHFP stamp of approval. Search 'books' here for lists of them. There are a number of websites we have discussed here many times where most ANY posted canning recipe should be questioned if not avoided all together. I don't know why you selected this particular recipe to begin learning about canning as it is quite unusual. Is it safe? Probably because if I recall correctly this is one of Katie's recipes and she is certified. But there is no guarantee of approval on my memory. :) So begin with NCHFP and go from there. Dave Here is a link that might be useful: NCHFP

Thank you for responding! Many recipes have times for different sizes, but never mention what to do if going to a smaller size. I wanted to do this for myself also for various things that I know good n well my kids won't help me eat. Certain relishes, salsas, sauces, etc, just want to make enough for a serving for me with some leftovers. I served this chili sauce with some leftover grilled chicken, shredded up, as a sandwich. Fantastic! Like a fruity-sweet Manwich sauce, not too bbq-y and not too Italian.

You're way more organized than I am! I either remember....or I don't. I have one strange sized pan that is for "Isobelle's Brownies"....you can't make the brownies unless you have just the right sized pan. You can use 2 loaf pans....but it doesn't get as dry on top as I like it to. I am sure when one day my kids clean out my house they will toss the pan because it's old blackened tin plated steel, then wonder why Isobel's brownies don't turn out right! Linda C

Easily 8 big pieces and more if you cut them smaller. It's so easy and I always have the ingred. on hand. Hope you like it. My yoga teacher has made it with chicken instead of hamburger and said it was great that way too since she tried it when I made it my way so I'm sure you can substitute around with what you'd like.