Hi all!
My jalapeño plant spit out so much jalapeño towards the end of the season, and I decided to make jalapeño pepper jelly. I followed this recipe (see below), and I used mason jars in a hot water bath to seal the jars. They seem pretty well sealed as the lids are not giving in when I push down on them. However, I’ve gotten paranoid reading about botulism and I guess I just need y’all’s opinion as to if this recipe is trustworthy. I followed it exactly how it was written. Any insight/advice/etc is much appreciated! I couldn’t find much online specifically about pepper jelly canning.
[https://lilluna.com/jalapeno-jelly/comment-page-6/#wprm-recipe-container-125876](https://lilluna.com/jalapeno-jelly/comment-page-6/#wprm-recipe-container-125876)
by 0uterspacemind
1 Comment
Compare what you did to the [NCHFP pepper jelly](https://nchfp.uga.edu/how/can_07/golden_pepper_jelly.html), as that is a known, tested safe recipe.
See the sub’s side bar for a list of trusted recipe sources. Remember, food blogs exist **to make money** from clicks, and are not bound by any code of conduct or general responsibility to keep people safe. Just because someone makes a claim that something is safe on the internet does not make it so. Any recipe for shelf-stable food should *always* include sources to a reputable institution.