I just found this group. All the information about botulism and the dangers of canning has me scared. Am I okay?
I just canned pickled jalapenos for the first time using a recipe I found on line. 50/50 vinegar – water, salt, sugar, garlic and pepper corns. Water bathed for 15 minutes.
Recipe: [https://vanillaandbean.com/pickled-jalapeno-peppers/](https://vanillaandbean.com/pickled-jalapeno-peppers/)
In my opinion they look really good! and I took my time and didn’t rush anything. Will there be any clues if my jalaps are dangerous for human consumption?
by vonshmartin
5 Comments
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Unsafe. This recipe does not clarify this is a tested recipe nor does it provide adjustments for the processing time depending on elevation. Taking your time and not rushing are good, but they don’t make up for an untested, unsafe recipe.
It also recommends pouring boiling water over the lids which is now not recommended by the manufacturers as it can warp the sealing compound. It also says to use new jars every time which is unnecessary. Check for chips but otherwise you are able to use jars repeatedly.
You need to use a safe tested recipe in the future. Here’s one from the [NCHFP](https://nchfp.uga.edu/how/can_06/pickled_jalapeno_rings.html)
Put your jars in the fridge asap and eat them up. They are not safe at room temperature
Hard to say but I’d go with better safe than sorry. Two points, typically things in vinegar are pretty safe and a good way for beginners to get the feel of canning methods. Second point is that anyone can create a website. That doesn’t mean they’re an expert. I’d put these in the fridge and read through some recipes on a trusted website. Several links in the pinned post
IMO, it’s likely fine but you could always compare to a recipe from the USDA bible.