Tag Info

New answers tagged

3

This shouldn't be a safety concern. Bacteria could certainly be introduced (if you use your hands to add the pepper or a cross-contaminated utensil), however, the acidic environment of the pickling liquid should keep any possible bacterial growth in check. The other contaminant to consider would be botulism, but again, in a pickling environment (high ...


1

I would try rotating the jars, place them top up for 3-6 hours the turn them up-side-down for an additional 3-6 hours and repeat this process until the product settles. This I believe would work because once it is turned over, the products goes back to the top which is actually now the bottom. Another option would be to vacuum seal the jars, which the ...


0

The key features I see from the extension links are Cooking to a temperature (8 degrees F above boiling water) rather than for a set time. 5 minutes extra stirring post-cooking, pre-packing. Pack the jam in pre-sterilized jars and only process for 5 minutes rather than processing for 10 minutes (which allows using jars that are not pre-sterilized, but ...



Top 50 recent answers are included