Always, the first question is "where did you get the recipe "? If it didn't come from a reliable source, from some place it was tested, then that will basically tell you that is is not safe....
They won't be safe for 3 months even in the fridge. Botulism can grow in that oily environment. You could make it and keep in the fridge a few days and eat that way.
No, absoloutely not, for canning. They are not preacidified, no bottled lemon juice, too much oil. Most of those veggies are not safe to put in oil, etc. I can think of a lot of reasons it is unsafe.
If you want marinated mushrooms there is a safe, really wonderful recipe from Univ. Of Georgia website.
They also have a good 3 bean salad with some oil added.

Agree. Aside from the lack of processing instructions, it provides only a minimal level of acidification and FAR too much oil to be acceptable for canning - and I assume that is what you are asking, canning?

In the fridge - fine but I'd say more like 3 weeks limit than 3 months.

JMO

Dave

I saw that recipe on Jamie at Home. A couple of his other recipes look eminently cannable, but personally I'd pass on this one unless it were refrigerated.

I know it's possible to acidify low-acid foods and then put them under oil, but I'm not comfortable shelving such foods without testing and verification of their safety.

Basically there's no way to know if it's safe or not. It would be interesting to email Jamie Oliver and see what he has to say about it. I checked the credits in the book but none specifically address this kind of food preservation. I just keep in mind he's a chef, not a food preservation authority.

I'm with the others. Barring further information, I wouldn't take the risk unless you have lots of refrigerator space. Be aware a lot of old-timers in cold climates would make this sort of thing and store it in a stillroom where temperatures in winter were akin to refrigeration anyway. It wasn't shelved at 70°.

Carol

Keep in mind he is also English and they have a different view on canning than we do. I wouldn't feel comfortable about canning that...I would keep it in the frig without any issue just be sure to use it up quickly.

Of course he isn't "canning" them per se but he is capping and storing at room temperature.

I just don't think there's enough testing done on this method of food preservation to know. The canned recipes we have available for marinated peppers, for example, do have an oil and acid brine but that doesn't mean they're exactly the same.

Carol

well, I like to thank all that took the time to reply.I'll pass. Is there a SAFE canning recipe for pickled eggplants ??

Ellie Topp has one in Small-Batch Preserving. The Ball Complete Book of Home Preserving has one. Those recipes are posted in the thread at the link.

Normally if there's a safe version out there a search on the forum will yield it.

Linda Ziedrich has about 8 recipes containing eggplant or pickling eggplant in her book The Joy of Pickling.. I recommend her book highly. The recipes are tested for safety and there's more variety and a greater number of ethnic recipes.

Ellie Topp's book also gets a high recommend. Her credentials are stellar.

Carol

Here is a link that might be useful: Eggplant Recipe

I would never allow any oil or fat or meat in any canning for me.

mushrooms are a problem. they are very different from veggies. mushrooms are basically a fungus and need special handling. I would avoid trying to work with mushrooms.

I never add water to vinegar. I always use 100% vinegar for safety.

This is similar to a recipe for marinated mushrooms in my JOY OF PICKLING, except that my mushrooms get canned with a 20-minute boiling-water bath. In spite of that, a USDA scientist who reviewed the first edition of my book wanted me to take the recipe out, until I explained that it came from Dr. George York, a microbiologist from the University of California, Davis.
Jamie's recipe sounds delicious to me. I think I'll try it with just half the quantities. I'll heat the pickling liquid with the garlic and herbs in it, before adding the vegetables, instead of mixing the garlic and herbs directly with the oil, since the latter might bring a risk of botulism. I'll store the pickle in the refrigerator, but I'll be sure to take it out in plenty of time for the oil to melt before it's time to eat.

Welcome to the Harvest forum!

I just picked up your book last night, it's canning season, and I'll look forward to seeing your posts.

Annie

With that much vinegar I wouldn't worry about it. I often bring vinegar to a boil and pour it over raw low acid veggies like cauliflower, celery slices and carrots. A bit of salt, garlic and onion and a couple of hot peppers and you have a gallon jar full of veggies that will only improve with age. I've stored it that way at room temperature for several years with no spoilage. It's a big favorite among the guys watching Saturday night football.

Picklelady,
So, are you Linda Ziedrich ? Welcome !
I am Linda Lou, the Master Food Preserver/Food Safety Advisor, and Program Assistant at my local county extension office.
So, I am one who errs on the side of caution, of course.
I do not have the Joy of Pickling yet. Perhaps I should get a copy. Have heard so many nice things about the book.
I know we often see things from Univ. of Cal. Davis that seem sort of different than those we normally find. One thing I remember from several years ago was a gal who said she got a recipe for canning lemon curd from their files. Then, I had emailed our person at the university here. She said "no, that is not safe !", only now to see it included on the NCHFP website. I was shocked when I saw it added.
Not that I would can it just because of the short shelf life. I prefer to freeze mine, but it is on there and I can tell people they may use that recipe and process it.
Goes to show that things can and do change from time to time.
Hmmm, maybe I could get you to sign a copy of your book for me.