Quote:
Originally Posted by imp
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.
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Funny this recipe is almost exactly like the University of Minnesota Extension's pickled bell pepper recipe... Except for the pinch of alum and anchovies.
I don't know how humankind has survived without food safety guidelines...