Canning Giardiniera

[Mickey]

Does anyone know how long to Pressure can process Giardiniera with olive oil in? Giardinera is a spicy vegetable type of relish (carrots, peppers, cauliflower, celery & onion) normally it is in an equal parts vinegar & oil base.

Thanks!

[CanNerd]

Sorry, such a venture is totally unsafe. Even storing low-acid foods (veggies) in oil is considered a breeding ground for Botulism poisoning.

There are several Giardiniera recipes for canning, which use vinegar and very similar to the kind sold in many stores.

[Anon001]

Mickey,

Here are links to a couple recipes that can be canned.

Giardiniera on Pepperfool.com (http://www.pepperfool.com/recipes/canned/giardiniera.html)

Giardiniera on Recipezaar.com (http://www.recipezaar.com/Giardiniera-75385)

I had never heard of this before. Looks interesting. I hope those two links will help get you started.

[Mickey]

I guess I expected that answer. I have been researching canning Italian Giardiniera because my daughters and husband love it, but it has been a very confusing search. Most tell you to keep it in the refrigerator, I don't have room to do that. When you have the time would you mind sharing one of these recipes with me? Or can I simply remove the oil from the recipe I have and how long do I Pressure Can it for and at how many pounds of pressure?

There are several Giardiniera recipes for canning, which use vinegar and very similar to the kind sold in many stores.[/QUOTE]

[Anon001]

The first link I provided appears to not need pressure canning. But, I would put them in a hot water bath for 10 minutes at least...

There are recipes such as pickles, some chutneys, relishes, etc that do not need to be canned. However, with some of the vegetables listed in these recipes, it may need to be pressure canned using the time from the longest pressure canning vegetable.

However, no one can really say without you posting your recipe. From the looks of it, there are several different Giardiniera recipes. The proper canning depends on each recipe and its ingredients. But, definitely not with the oil.

[rAcErRicK]

Mickey, did you miss the two that Paul already provided you with above ?

[Mickey]

Thanks for your answers Paul. I immediately went and checked out those recipes from your first post. The first one like you mentioned does not say anything about canning time and the other tells you to keep it in the refrigerator, like the recipe I have.
This is the recipe I would like to use, I found it in a Chicago newspaper sometime ago. Thanks for your help.

6 Jalapenos, thinly sliced
2 each, diced: green and red bell peppers
1 each, diced: celery rib, carrot, yellow onion
1/2 head cauliflower, cut into florets
1/2 cup salt
2 cloves garlic, minced
2 1/2 teaspoons dried oregano
1/2 to 1 teaspoon red pepper flakes
1/2 teaspoon celery seeds
Freshly ground black pepper
1 cup each: apple cider vinegar, extra virgin olive oil

Combine the vegetables. Stir in salt. Add cold water to cover refrigerate 12 hours, drain water rinse vegetables
Combine garlic and seasonings in bowl.
Pour vinegar into bowl with seasonings, whisk in olive oil. Pour over vegetable mixture toss lightly. Refrigerate at least 48 hours before using. The Giardiniera will keep in the refrigerator for several weeks.

[Anon001]

I would say that you would pressure can pints for 35 minutes at 10 pounds of pressure if you are at 1,000 feet above sea level or less. However, your recipe includes cauliflower and celery rib. Those don't have approved pressure canning times according to the Ball Blue Book... also, minus the oil.

If it was me, and I felt that I needed to preserve it ahead of time, I would go ahead and mix together the ingredients that can be safely processed with pressure canning. Then I would wait until I opened a jar to add the remaining ingredients that are not approved for safe processing.

[Mickey]

Thanks!

I appreciated the help. I guess the giardiniera they sell in the stores must have a chemical preservative to keep the oil from going bad.

[Anon001]

Not only does it have preservatives, but home canning and commercial canning are not always the same thing.