I assumed that his recipes would be better than any old one off the net, being the egghead that he is. You are right but then we don't use or recommend "any old recipe off the net" when it comes to long term storage/food preservation anyway. We use only approved and tested recipes from USDA/NCHFP, BBB, Ball Complete Book, So easy to Preserve, extension services, and a couple of other books are tested and approved for home canning/preserving. I am not saying his recipe that you posted is unsafe to make. As Carol and I both said above as long as you keep it refrigerated rather than out on the counter you can do it if you wish however you wish. But understand that it won't keep for long. How long? Can't say - and neither does the recipe apparently. So it is not meant for long term storage if that is your goal - even in the fridge. Listeria still grows, salmonella isn't killed, molds and other bacteria aren't killed in the fridge. Only canning does that. Only processing allows for any long term storage. You say you are afraid to try "real canning". Properly processed canned goods based on tested and approved recipes are far safer then anything stored in the fridge. ;) Dave

What I stated as to needed ingredients and added acid would be quite safe. Pineapple and added vinegar will offer sufficient acidity to BWB can, no matter what was stated above. I would use mostly dried sweet peppers and NO carrots, so that whatever is added is either naturally high in acid or soaks up the acid in the liquid. Clear Jel is the ONLY thicker recommended for home caning and it remains stable after canning and holds up very well to any and all high acid foods. Ketchup, and tomato paste are also hgh in acid. The only ingredients lower in acid are the peppers and onions, and if you use dried, there will be absolutely no safety issues of any kind. The BBB may list list one, but because COMMON SENSE is used here, and all of the product will get acid added, it will can very safely. I may decide to make some too, and add the unusual taste of leechee nuts which have the texture of pears, but have a taste like no other. A local Chinese resturant makes a sweet and sour sauce with sweet mixed pickles and even red cherries. Its served over batter fried fish or chicken. The txture is like it was made with corn syrup and is very sticky, compared to store bought. I use crushed pineapple in mine too. Carrots are better if stir fried with a few other veggies, even fresh sweet peppers and onions stir fried. You should not be afraid of the recipe if its modified like I stated as its never going to get you sick or go bad with all the acid it contains, from pineapple and also cider vinegar. To get it even more sour you can also add bottled lemon juice and/or citric acid. Without 'invention' where would we be today? Keep in mind that your not reinventing the wheel or making a dangerous concoction of poison.

Mine is similar but uses a BWB. Food.com Bread and Butter Pickles 25 cups sliced pickling cucumbers 3 onions, thinly sliced 3-6 cloves garlic, sliced ü cup coarse or pickling salt 4 cups cracked ice 3 cups cider vinegar 3 cups sugar 1 scant teaspoon turmeric ý + 1/8 teaspoon celery seed 4 teaspoons mustard seeds ý tsp cloves, whole Hot peppers, sliced (OPTIONAL) Method 1. Combine cucumbers, onions, salt and ice in a large bowl. 2. Mix well. 3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it). 4. Drain thoroughly. 5. Bring a large pot of water to boil for a BWB. Place clean glass jars in water to get and keep them hot. 6. Bring a small pot of water to boil and reduce to simmer. Place lids in simmering water to soften the gel. Do not boil. 7. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. 8. Add drained cucumbers. 9. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat and ladle pickles into hot jars, wipe rims, seat lids and finger tighten rims. I WILL SOMETIMES USE UP 3/4 OF THE PICKLES then add hot peppers to the remainder to make hot pickles for dh. Make sure to mark which jars are hot. Sharpie pens work well and won't come off in the BWB. Seal in sterilized jars, 10 minutes in a hot water bath. Easy way to sterilize jars: Keep them in BWB for at least 10 minutes until you need them

Well I know the FDA banned it's sale for food purposes back in the 1970s. Most say it was probably a result of pressure from the sugar industry and perhaps from people who make aspartine which was coming out around the same time. The reasons are unclear since the berry has been consumed for centuries with no ill effects. The FDA has a rule that says anything that had been regularly consumed before 1954 without health problems could have grandfather approval but apparently not this berry. Same thing with the herb stevia which is many times sweeter than sugar without the caloric penalties. At least you can buy stevia as a dietary supplement.