[coronabarb]

Carolyn, there is a saying - "Canning is a science, not an art" for a reason. If we could look at an impromptu recipe and declare it safe to can at the times you give for a weight gauge, there would be no reason for Ball or NCHFP to put money into testing recipes. My advice is to either make and freeze this recipe or look at Ball/Bernardin for something similar. There are a few things you can safely substitute, like green tomatoes for red or hot peppers for mild. The problem with this recipe is that it has low acid veggies and only a splash of vinegar, not acid enough to keep botulism spores from blooming in the jar with no oxygen. Density could be a problem too since you are cooking until soft. This would be a *no* from me...my thoughts.