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I have a question about botulism when canning pickles. I realize that most canning recipes use 1:1 vinigar to water ratio for canning pickles. I accidently used 1:4 vinigar to water ratio for canning pickles. Now i am wondering if I will get botulism and if so can i re-use the jars or do i have to throw the jars out? if i can re use the jars then what is the best way to clean and steralize them?