Quote:
Originally Posted by pmcgrady
I cold pack peppers in sterilized jars with 2 anchovies, 2 cloves garlic, pinch of alum and fill with hot brine/pickling liquid ( 2qts water, 2qts cider vinegar, 1/4 cup salt and 2 cups sugar. Leave headspace 1/2 in. Screw on lids and water bath for 10 minutes.
|
You might not have gotten sick from doing this, but it's considered unsafe to can that way per national canning guide lines. Doesn't matter who says "bravo" or not, not a safe procedure to use. The recipe you are using is one of the reasons this is posted in the headers " DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK", as some one else may try to use a unsafe recipe and be hurt.
__________________
I'm not a complete idiot, some parts are missing.
Last edited by imp; October 21, 2018 at 08:43 PM.
|