Can't recommend the olives either. Not only because of the oil but because of the ph and density effect. They can easily be added immediately before serving so no need to be canned. Celery poses no problems as it is in many recipes. But the bottom line for me would be to see an actual comparison of the recipes - before and after proposed changes - before saying yes, it is safe. Sure they may be small changes but sometimes a small change is enough to cause problems. The basic rule of home canning is to use and abide by testedthis will be my first year canning with a pressure canner Keep in mind that pressure canning and BWB are not interchangeable and pressure canning doesn't turn an unsafe recipe into a safe one. ;) Dave

It's in the oven...I actually did ONE more substitution...I used whole wheat flour instead of regular flour...(a balance in health to offset the cream cheese, butter and sugar ;) I also ended up using one whole mango and 3 bananas lemon cream cheese frosting...YUMMMY I have a bundt cake recipe that my nephew made recently that was to die for....I'll have to post that one later too. It was a Paula ? (the southern chef lady...recipe) He also made some substitutions and it was yummmmy

I've used this and it works. For the apricot puree, I used baby food, which is very cheap, about 30 cents for a small jar. -- Marie

I think there is one in Our Recipes Yes it is here: Squash/Pumkin Pie Posted by susie53 (My Page) on Wed, Oct 20, 10 at 10:09 Yesterday my hubby and I cut up a big banana squash to freeze. I made this pumpkin pie from the squash.. It is yummy. A great neighbor just had open heart surgery and pumpkin pie is his favorite so I took him one. I barely got home and he called to say it was the best he had ever had.. This recipe is from an old Mennonite cookbook that was my Moms from 1986. Here goes....... 3 cups pumpkins or squash 1 cup white sugar 1 cup brown sugar 2 tsp cinnamon 3 tsp pumpkin pie spice 4 eggs 1 can evaporated milk or 2 cups whole milk Mix all ingredients together except the egg whites. Beat the egg whites until stiff. Fold into pumpkin mixture. Poor into unbaked 9" pie crusts. Bake at 425 degrees for 15 minutes and 350 degrees until done. When a knife comes out clean the pie is done.. This makes 3 9" pies... I used the squash for my pies. Yummy... I did not have the pie spice so I used ........ 1/2 tsp nutmeg,1/2 tsp ginger and 1/4 tsp cloves Also I used 2% milk.. Enjoy..