I’ve got a couple jars of pickled peppers that I canned somewhere around 2 years ago.
Memory is foggy on the exact process followed but I know I followed a recipe that had specifics about the acidity and the salinity of the pickling solution.
Vaguely I remember boiling vinegar, water and salt and pouring it over my fresh and washed assorted peppers with pickling spices in a jar but I don’t think I put the jars in any water bath or anything.
The jars were sealed and cooled and then put in my fridge where I intended to eat them within a short timeframe but they ended up behind some things in the fridge that weren’t mine and forgotten about until a recent clean out.
The brine is still clear and opening them they smelled and looked perfectly fine with no mold but I’ve not been able to find specifics about what level of acidity or salinity ensures botulism isn’t an issue and googling just returns mixed results for several different categories of pickling and their various shelf lives without really giving me confidence in an answer.
The other issue is I’m seeing some bubbling on the lid that I don’t like as far as I remember the jars were meant for pickling but I’m not positive.
Pictures attached for reference, looking for more info on what determines a pickles shelf life, and opinions on if you would eat the peppers or not and if the bubbling lid is potentially an issue?
by MrLobotomy