Posted 11/17/2012 09:12 (#2701849 - in reply to #2697594) Subject: RE: Canning home recipes whats safe?
She likely adds vinegar to the relish and makes it acid so that hasn't killed you yet.
If the brocolli isn't acidic enough, then it needs to be pressure canned or botulism is a definite possibility.
Basically you can do fruits and pickled vegetables in a water bath and everything else gets a pressure cooker.
The acid is the key. This is why people who have water bath canned tomatoes for years have gotten into trouble with some of the newer low acid ones. So many now add a bit of vinegar to be safe. Desired pH is 4.6 or lower.