Hello fellow Redditors!
Soooo first time canner… looooong story but I got ambitious and decided I want to can Zacusca (a eggplant and red pepper dip) as my first thing…I’ll post the recipe below.
Anyways, after doing research I’m sketching out because I know eggplant and peppers have a higher Ph level, so I’ve decided to pressure can instead of the oven method or even water canning. I’ve invested a lot of money in this as I accidentally tripled the recipe( 3 bushels of vegetables later … ).
Well I’ve already made the mixture, and it’s about 2 Italian stock pots full, so no way I can freeze it. I just bought a pressure canner as I was originally planning on just doing a water bath… but it won’t get here until Saturday. Will this be okay in my fridge until I’m able to can it on Saturday? The mixture is already cooked.
https://www.jocooks.com/recipes/roasted-eggplant-and-pepper-spread-zacusca/#wprm-recipe-container-15026
by Much_Letter_6808