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Unless you are using a canning method that is actually designed for long term storage and shelf stability, you cannot assume the food is sterilized or pasteurized by home processing methods. You should therefore not expect a refrigerated shelf life of more than 2-3 days, the same as if you had not processed it. Finally, you are creating a low acid food ...


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Not many molds can live in a substance with such a low water activity. They call those things "xerophiles": they're the food equivalent of those bacteria that grow in cyanide and lava and crap like that...Foodie extremophiles. These are probably some kind of wallemiomycetes. I can't find any information on whether or not they're toxic, but, generally if you ...


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It sounds reasonable: the large quantity of vinegar will acidify the pickles, preventing the growth of botulism. The processing step is mostly to seal the jars; the vinegar is the real preservation agent. Still, I would feel better if The Kitchn had cited the source of the recipe, as you only want to use recipes that come from a trusted and qualified ...


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In terms of killing pathogens, it is a belt and suspenders thing. The additional processing ensures that any pathogens that entered the jars while you were filling them are killed. More importantly, as Jefromi has reminded us, the additional boiling with the assembled and lidded jars causes the header air to heat up, expanding in volume and raising the ...



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