So we've been canning salsa, and pickling peppers lately. Everything is high-acid, and there is vinegar, and lime juice added to our recipes, but never in large quantities. We sterilize the jars per Ball's recommendations, use new lids, and water bath can for 15 to 20 minutes and our lids are sealing correctly, with the desired "pop" etc. we've been using our neighbors as a tasting panel of sorts to get our recipes just right, but the more I study canning, the more afraid I'm becoming that we're gonna kill one of our neighbors with botulism. Should I be afraid?
Anyone see something I've missed?
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