Sometimes I feel a whole lot like the Grinch, spoiling people's canning. I don't know if that recipe is safe or unsafe. It's the not-knowing that's the problem. It's on the higher-risk end, though, because you have to have acid to counteract the oil and then more acid to raise the pH of the low-acid onion, peppers, celery and garlic. How much I don't know. Also, 10 minutes processing time is great for jams, but it seems awfully short for this. 1994 is the date of the last USDA revision and the NCHFP recipes developed since then, as well as what you see in new editions of the Ball Blue Book or any of the current sources, work from those standards. The USDA is planning a new revision now, but I don't know how soon it will come out or what will change. There's always new research changing what we assumed, like the listeria problem with certain refrigerator pickles. Who could have imagined? The trick is there are a lot of great recipes out there in books like Chesman's and then scattered amongst them are those that are doubtful. I'm not suggesting abandoning the book, just being selective. In "Blue Ribbon Preserves" Linda Amendt suggests canning curds, which are loaded with eggs and butter. When I asked her about it, she said the recipe wasn't tested (I don't know how she arrived at the pressure and time) and that she no longer cans her curds but refrigerates them. That's a really popular book. But there's been no revision or errata sheet and she hasn't said anything on her website. It gets kind of worrisome when you think an author has changed her own practices but hasn't acknowledged that in print. So the odds are that nothing would happen if you ate that sauce the rest of your life. But the potential for problems is definitely there. I'd refrigerate it; I don't see why it couldn't be frozen for long-term storage. It might be worth taking a small amount, if you have the space, and doing a test-container for the freezer, just to see how it holds up. Carol

That is good to hear. My wife and M-I-L both absolutely love the pear sauce, but they would not go for a pear pie when I wanted to make one. The next batch of pears will go into a pie. John

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I would assume how much you want to use. There are several brands on the market. You might go into an Asian market and ask them.