I pickled asparagus with a tested recipe with a 50/50 ratio of vinegar and water with canning salt a week ago. I decided to add some pickling spices that wasn’t included in the recipe. After processing for 20 minutes in a water bath canner some of the dill/ spices I added is stuck on the upper rim which is not submerged in the pickling liquid. The lid is sealed because I can lift it by the lid itself. Is this safe to consume even if a few of specks of dill and spices got stuck and are not submerged in the vinegar? I’m new to canning and any help is appreciated.
by Local-Koala5937