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ISO: Eggplant Caviar

Misc.
I have been making a wonderful eggplant dip. It has roasted
tomatoes& eggplant and sauteed onion, peppers and herbs.
The recipe also has fresh lemon juice.
I canned some in 8oz. jars "water bath" 15 min.
I now seem to find that the method is unacceptable. The batch that I made this morning should be ok refigerated.
The ones that have been canned for several weeks ???
Should I dispose of? They are soooooo good and beautiful?

Thanks for any advice.
Anne
MsgID: 207378
Shared by: Anne in Virginia
Board: Canning and Preserving at Recipelink.com
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  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
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