I have this recipe that I got from MarthaStewart.com and I'd like to can it. Should I use a pressure cooker with this? I'm new to canning. Thanks!
1 1/2 pounds sliced bacon, cut crosswise into 1-inch pieces
2 medium yellow onions, diced small
3 garlic cloves, smashed and peeled
1/2 cup cider vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
3/4 cup brewed coffee
In a large skillet, cook bacon over medium-high, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Pour off all but 1 tablespoon fat from skillet (reserve for another use); add onions and garlic, and cook until onions are translucent, about 6 minutes. Add vinegar, brown sugar, maple syrup, and coffee and bring to a boil, stirring and scraping up browned bits from skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, until liquid is syrupy, 3 1/2 to 4 hours. Transfer to a food processor; pulse until coarsely chopped. Let cool, then refrigerate in airtight containers, up to 4 weeks.
The real challenge is deciding how long and what pressure. Personally I'd use the times for chili con carne. Chili con carne is fairly dense and is a meat mix. I wouldn't think your mix is any denser and it is more acid and high in sugar. Factors that should make processing time less.
People like this on vegetables as well. Broccoli seems to be the favorite veg. I don't dig it myself but it isn't bad. I have a couple of relatives to whom I gave it as a gag for X-mas last year. Now they're asking for more!