I followed this recipe in Food in Jars by Marisa McClellan (which I think is a safe canning source) but afterwards I got paranoid because it used so much less vinegar (2cups verses 5) than other pickle recipes I've made. Within a couple hours of it cooling down to room temp, I popped them in the fridge.
Am I just being paranoid? Would the heat be able to penetrate all the way through while canning? They have a great seel. Are they safe to eat? If it is safe, can I now leave them at room temp after they have been on the fridge overnight?
(The other onions in the second picture are picked pearl onions from the USDA home canning book)
Thank you for all the information and help!
by radiatette
2 Comments
Hi u/radiatette,
For accessibility, please reply to this comment with transcriptions of the screenshots or alt text describing the images you’ve posted. We thank you for ensuring that the visually impaired can fully participate in our discussions!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Canning) if you have any questions or concerns.*
The amount of vinegar does not change safety. It just changes the batch size. Less vinegar = you can’t fill as many jars. The *concentration* of the vinegar is what counts. Did you dilute the vinegar with water? No, right? Then you’re still on 5 % concentration. Eat and be happy. 🙂