Actually, apricots are high acid and can be preserved in a boiling water bath. The important issue is the ratio of vinegar to habaneros because the habaneros are the only low acid ingredient. I should think 2 cups of vinegar to 15 habanero peppers should be more than sufficient, unless they are very large peppers. I assume the habaneros are finely chopped. Any idea of how that works into cups? Petro

Having the same issue with my sauce. It's in a beer bottle and looks like a black and tan through the brown glass. I'm considering straining it after it's two weeks in the closet are up. But will more likely sample and make the call at that point. I might have over done it on the peppers as there is a lot of solids in there, but we like it hot so.... -HabBob

I made all of my son's baby food, and will do the same thing with his little brother (due Christmas). It's not hard, but I didn't can it--I froze it. Mostly, it's just pureeing basic grown-up foods. The Super Baby Food book by Ruth Yaron has good information. She recommends freezing in ice cube trays, then popping the cubes out. That gives a serving size. I did that for new foods, then once I found out my son liked it, I'd just freeze the purees into those small round rubbermaid take-along containers. He's in daycare, so those were more convenient for me than the cubes. I bought or grew organic veggies, cooked them and then pureed with my hand blender. I could make enough for several weeks at a time, pop it into the freezer and then thaw in the fridge or microwave when needed. FOr meats, I just cooked until very tender and then pureed with water or broth. I found the chicken left from making stock was perfect! Sorry to go on so much about this, but I found it easy and satisfying to make his food. When I was uninspired, I'd look at some of the combinations the commercial baby food companies put together, and go from there. Oh, I did can applesauce for him! Much cheaper than buying the no-sugar-added stuff! Leigh

Dave, you have given one piece of advice on this forum many times and I have learned to appreciate it. Basically you have often said that simple is good. If you keep things simple you have more options and can always doctor them up later in a variety of ways. Although it was fun experimenting with different recipes at first I couldn't keep up with the flow and have begun just peeling, chopping or slicing and measuring produce as fast as I can. I have been combining your advice with Mary's above and freezing the results for later. Have learned a lot this year and hope next year to cope with the abundance better.