Sorry but you cannot can this recipe. Oil is not allowed in canning recipes.

It likely has sufficient acid in it with the vinegar, lime, and OJ, but it would just a guess, and a wild guess at that, as to how and for how long to process.

As is often said here, there are cooking recipes and canning recipes and this is a cooking recipe. ;) Sorry.

However you can freeze it if you wish.

Dave

One of the number one guidelines in home canning is never can your own recipes.
You need to freeze this.

THANKS! I didn't even think of freezing it.

I am new as well & well I was wondering why canning your own recipes is not recommended? Can any one point me to some good books where I can learn all the ins & outs as well?

Thank you so very much :)
Jaime

I make jerk sauce on a regular basis and never add olive oil to the recipe. The soy sauce and the liquid in the vegetables add all the required liquid necessary and by mixing in a blender or food processor, you should get a good homogenous blend. Nice blend of citrus in your recipe as well. Try using KISHIBORI SHOYU soy sauce instead of store brands and it will bring your jerk sauce to a new level. Cook you sauce to simmer/not boil, place in jars, seal tightly, and then pressure cook for 1 1/2 hours.