First time canner, followed this recipe
https://www.atbbq.com/thesauce/recipes-pickled-hot-peppers/
Everything went very well, almost too well. Now it’s been three weeks, they’re ready to eat and I am nervous to eat them let alone give to my neighbors. No signs of growth or anything, the jars sealed swiftly and strongly with a decent layer of oil on top. Should I test ph or anything? Thanks
by rabbit_1897
1 Comment
#1 rule of ~~fight club~~is we always use a tested recipe, unless we plan to either refrigerate or freeze. Perhaps there’s enough acid to safely keep this on the shelf; mods and long time canners will know much more than I do, but with canning it’s always better to verify than trust.