Earlier this week, someone asked a question on the Food in Jars Facebook page about canning giardiniera. It’s a spicy mixed pickled that frequently includes a bit of olive oil. I directed that person to a recipe from a trusted source and she wrote back, questioning the safety of the recipe because of the inclusion of oil.
It was a good question. Lots of people have been told that canning with oil is dangerous and in a sense, it is true. Canning a product that is packed only in oil in a boiling water bath canner is a definite no-no. However, if you’re making a pickle from a tested, trusted recipe that has plenty of acid and it includes a small amount of oil, it is okay.
While I’ve not made the giardiniera that I linked to (though it looks quite good!), I have made a batch of roasted and marinated peppers, following a recipe similar to the ones that Kaela, Shae and Julia posted (they are the jars pictured on the right of the image up top). They turned out just fine. Truly, the only thing you have to worry about when working with recipes that contain small amounts of oil is doing a good job of wiping the jar rims, so that no oil residue is left behind. A small dab of white vinegar on your cloth helps.
One more canning fear put to rest!