No problem when the recipe when used from a reliable source Malna. That way we know it has been tested and approved. But when used from an unreliable source as in this case, there is no way for us to know that unless we also just happen to know of the other recipe. Bottom line - source counts. In some cases so do the details left out of this recipe. Otherwise, as you said, there is clearly some sort technique error here that has resulted in a density problem and a potential heat penetration problem. That heat penetration problem is only increased when oil is involved. If the OP ended up with 3 pints as now indicated but still had lots of brine left over then the most likely error was in the amount of peppers used. Excess peppers results in over-packed jars (too many solids and too little liquids). Safety-wise the peppers should have been spread out in to more jars so that the brine was uniformly distributed and used up. If that meant 4 pints or even 4 1/2 pints that's fine. But I can't imagine how there could have been enough brine left over to do 3x as many peppers (12 lbs.) unless some severe measuring mistakes were made. Either way, either cause, they are very likely under-processed and not safe for long-term shelf storage IMO. And now more than 24 hours old so too late for re-processing so the choice boils down to how acceptable is the degree of risk? Dave This post was edited by digdirt on Fri, Sep 26, 14 at 14:07

I'm sorry, Barb, but this isn't suitable for canning. It has olive oil and olives, plus the onion, corn and garlic are low-acid ingredients. Even if some of the most "questionable" elements were deleted (like the olives), it would require extensive testing to arrive at any sort of safe pressure-canning time and that's unlikely because Extension resources are limited. Carol

This is your own made-up recipe? Or is it a tested recipe from one of the approved canning recipe sources? If it your own recipe then not only would it violate the first rule of safety in home canning - that you cannot make up your own recipes - but canning it would be considered unsafe to do per the accepted guidelines. Not only do you not know the pH or the density of it but the pressure canning processing time would just be a guess. Weight used is determined by your altitude, not the ingredients. Time is determined by the ingredients, the pH, and the density of the food. If this is a tested and approved recipe then the proper processing time would have been provided for you. Otherwise canning this is something you do at your own risk and, since it is a low-acid vegetable mixture, with all those other unknowns it is a very risky thing to try to can. Freeze it. Dave

I roasted 6 red peppers, cut then into large pieces, and froze them flat. Then bagged them, one pepper to a bag. When the time comes to use them, I'll dice them. Last year for Thanksgiving, I made a pumpkin cheesecake. I used TJ's Triple Ginger Snaps for the crust. DD and I have decided that from now on ALL cheesecakes that we bake need a Triple Ginger Snap crust. I have a friend who goes to a town with a Trader Joe's every six months or so. The last time he went, I asked him to pick up a few things for me, like twelve boxes of Triple Ginger Snaps. Mom got a box, Sister got 2 boxes, DD got a box or 2, DD's MIL got a box or two, and I kept the rest. I think we've got maybe 6 cookies left. Friend is not scheduled to go again until after the first of the year. [sad face]