RECIPE: Canning Olive Tapanade?
A good friend of mine is planning to make an olive tapanade for holiday gifts. Ingredients include green olives, black olives, sweet peppers, hot peppers, artichoke hearts, and seasoning. Most ingredients are already brined -- olives, artichokes. I'm not sure if she is using fresh or canned peppers.
We have searched the internet and could not find out how to preserve these? Normally she just makes the tapanade - no cooking involved. Can someone explain how we should do this for gifts? Can she make the product raw (no cooking) and then hot can them in the canning pot?