I would say to take the contents out, heat them up again, and re-pack into pint jars and re-process.

What would you all say?

Assuming it has been less than 24 hours since processing, I'd say exactly the same thing you would. Given the change in density, there is no way to know for sure what the proper time would be for a quart.

As an alternative, I think he might be able to refrigerate them immediately and use them first but I can't swear to that and personally, I wouldn't do it.

Also, the use of 1/4 cup of oil in the recipe really bothers me. What is the original source of this recipe? As we have discussed here before, the use of oil in canning is generally NOT recommended and this is alot of oil. Oil encapsulates bacteria, including botulism, and prevents it being killed by the heat. So, no offense, but I would not use the recipe. JMO.

Dave

That's Ellie Topp and Margaret Howard's recipe from "Small-Batch Preserving" so I would consider it safe, even though the oil seems problematic.

Topp has developed recipes for Bernardin, has been a consultant with the Canadian government on food-safety issues, and, in fact, developed a newer, safer method for infusing oils. She's very knowledgeable.

So I'm sure T&H tested to make sure there was sufficient acidity to counter-balance the oil. There are a few recipes like that, including the Marinated Peppers with oil that's been posted here. That's a USDA/NCHFP recipe.

However, part of the safety of these kinds of recipes is also the volume of the product, so I agree. I definitely wouldn't up-size the jar. If I were to re-process, I'd probably boil a longer time before re-jarring, just to be extra-sure.

How in the world did he come up with the 28 minute time? That's intriguing.

Carol

OK - see I am learning! I had the right answer, just wanted to be sure.

Freezing it should be okay too, shouldn't it?

Carol, I have NO idea how he came up with 28 minutes! This guy is a dear friend, and he has been canning for ages and ages, whereas I only started a couple of years ago. But, he learned from his grandmother. I only finally convinced him to add acid to his tomatoes last year - and he still complains about the taste. This weekend he was going to can salsa and I asked about the recipe. He looked at me in confusion and said "what recipe? I'll just make it and can it". It was very hard for me to tell him I think that jar of eggplant is unsafe. But he listened. As I say though, he wants to freeze it. I'm thinking that would be fine. Please tell me if not.

Dave, this recipe came up for much discussion last year when I used it and, as Carol said, the author's qualifications made me feel comfortable. I should have put the source when I posted the recipe today - you may or may not have recognized the book. The marinated peppers one with oil also makes me nervous but ... it IS approved ... and they are wonderful!

Thanks to both of you.
Ann

I know. I still find those tested-safe oil-containing recipes confusing. It seems so counter-intuitive, against everything I've worked so hard to learn, especially when the oil is in significant amounts.

I was the one that even questioned whether the Extension service had posted the peppers in oil in error. I just couldn't believe it was OK until Dr. Andress said it was. It just goes to show there's an exception for all these rules. The trick is figuring out which are the safe ones.

Should be OK if he freezes it within that 24-hour window.

But then, I don't much like eggplant, LOL, so it's not an issue for me!

Carol

Ahhh Ellie & Margaret's - Thanks for the clarification Carol. Ann, yes I would have recognized the book if not the recipe, sorry.

But like Carol, my decades of aversion to using oil in canning recipes is so ingrained in my old bones that even the approved ones make me want to "back off".

Dave, who loves eggplant but hates hot peppers :^)

You are adding both vinegar and bottled lemon juice, just like in other marinated vegetable recipes. Also, you are heating in with the vegetables to sort of "preacidify" the food, which is a good thing. Part of the safety of the recipe. Elizabeth Andress taught us that at the video conference we had with her this summmer.
However, using a quart jar and processing will not be safe. When a recipe specifies a size you cannot safely use a larger jar.
Freezing the eggplant will be fine, but may alter the texture.
I do hope he used a safe recipe for his salsa.

Hopefully he will freeze it in something other than the glass canning jar? Liquids expand when they freeze and glass doesn't.

He froze the salsa as well, so I guess the recipe is not that important any more. And yes, he did put it in a freezer safe container.

Ann, who loves both eggplant and hot peppers but preferably not together!