What I stated as to needed ingredients and added acid would be quite safe. Pineapple and added vinegar will offer sufficient acidity to BWB can, no matter what was stated above. I would use mostly dried sweet peppers and NO carrots, so that whatever is added is either naturally high in acid or soaks up the acid in the liquid. Clear Jel is the ONLY thicker recommended for home caning and it remains stable after canning and holds up very well to any and all high acid foods. Ketchup, and tomato paste are also hgh in acid. The only ingredients lower in acid are the peppers and onions, and if you use dried, there will be absolutely no safety issues of any kind. The BBB may list list one, but because COMMON SENSE is used here, and all of the product will get acid added, it will can very safely. I may decide to make some too, and add the unusual taste of leechee nuts which have the texture of pears, but have a taste like no other. A local Chinese resturant makes a sweet and sour sauce with sweet mixed pickles and even red cherries. Its served over batter fried fish or chicken. The txture is like it was made with corn syrup and is very sticky, compared to store bought. I use crushed pineapple in mine too. Carrots are better if stir fried with a few other veggies, even fresh sweet peppers and onions stir fried. You should not be afraid of the recipe if its modified like I stated as its never going to get you sick or go bad with all the acid it contains, from pineapple and also cider vinegar. To get it even more sour you can also add bottled lemon juice and/or citric acid. Without 'invention' where would we be today? Keep in mind that your not reinventing the wheel or making a dangerous concoction of poison.

Mine is similar but uses a BWB. Food.com Bread and Butter Pickles 25 cups sliced pickling cucumbers 3 onions, thinly sliced 3-6 cloves garlic, sliced ü cup coarse or pickling salt 4 cups cracked ice 3 cups cider vinegar 3 cups sugar 1 scant teaspoon turmeric ý + 1/8 teaspoon celery seed 4 teaspoons mustard seeds ý tsp cloves, whole Hot peppers, sliced (OPTIONAL) Method 1. Combine cucumbers, onions, salt and ice in a large bowl. 2. Mix well. 3. Put a weight on and allow to stand 3 hours. (For a weight, I use a plate with a gallon bottle of vinegar or water on top of it). 4. Drain thoroughly. 5. Bring a large pot of water to boil for a BWB. Place clean glass jars in water to get and keep them hot. 6. Bring a small pot of water to boil and reduce to simmer. Place lids in simmering water to soften the gel. Do not boil. 7. Combine vinegar, sugar, turmeric, celery seed and mustard seed in a large pot. 8. Add drained cucumbers. 9. Place pot on medium low heat. Bring almost to a boil, but DO NOT ALLOW TO BOIL. Remove from heat and ladle pickles into hot jars, wipe rims, seat lids and finger tighten rims. I WILL SOMETIMES USE UP 3/4 OF THE PICKLES then add hot peppers to the remainder to make hot pickles for dh. Make sure to mark which jars are hot. Sharpie pens work well and won't come off in the BWB. Seal in sterilized jars, 10 minutes in a hot water bath. Easy way to sterilize jars: Keep them in BWB for at least 10 minutes until you need them

Of the tart cherries, the variety I am aware of with the lowest chill requirement comes from Iran; it is called Albaloo. It would be very happy in zone 9. (Supposedly good flavor but not the most edible flesh surrounding the pit) It is also possible to hybridize sweet cherry with tart cherry; the resulting mixed offspring will eventually develop fruit but the seeds inside that fruit will be sterile. (So what if you hybridized a low chill sweet cherry with Carmine Jewel?) You might also be interested in the cherry variety 'May Duke', if you can find it (the original one).

I have a hyper kaffir lime tree- about 12 feet tall and 9 feet wide- is what i keep it trimmed to I use it mainly for the lime zest which i freeze and the leaves which i use fresh or frozen or dried ( when i trim it i get about 4 bushels of leaves). I am looking for a larah orange - another sour orange used to make curacao and also as an adjunct for the Seville in making a sour orange pie- much like key lime. Any help would be appreciated. It seems like all of these "odd" fruits that make wonderful marinades and sauces and flavoring agents are deprecated - not to be found anywhere in markets - which is why i started the kaffir lime tree.