You know, of course, that an "untested" recipe, i.e. one not tested by the government and approved as safe to cannot be guaranteed to be safe? And not all recipes are formulated to be canned.
As for your recipe, above, my first question would be the acidity of the balsamic? Is it at least 5% acidity? I have a bottle of balsamic on the counter that is only 3% acidity and another in the pantry that is 5.5% acidity. I even picked up a gallon of white distilled vinegar for pickling and checked the acidity. Only 4%. So, check your vinegar first.
That said, I'd can your recipe, even if it isn't tested and approved, you have only tomatoes and sugar in there, with seasonings, no low acid vegetables at all.
The chipotle catsup is really good, though, so here's that recipe too:
Smoky Chipotle Ketchup
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs. ripe tomatoes -- coarsely chopped
1 large onion -- finely chopped
1 large poblano chili -- finely chopped
2 jalapeno chilies -- coarsely chopped
4 canned chipotle chilies -- (2-5) chopped
1/2 cup cider vinegar
1 cup dark brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt
Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.
Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red.
Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.
Happy Canning!
Annie
Q
5 lbs. ripe tomatoes -- coarsely chopped 1 large onion -- finely chopped 1 large poblano chili -- finely chopped 2 jalapeno chilies -- coarsely chopped 4 canned chipotle chilies -- (2-5) chopped 1/2 cup cider vinegar 1 cup dark brown sugar 1 tsp. celery seed 1 1/2 tsp. mustard seed 1 tsp. black pepper 1 1/2 tsp. salt Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth. Puree in a food processor or food mill, or use a stick blender. Strain through a sieve if desired. Bring to a boil and simmer until quite thick and dark brownish red. Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.
Q