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I have a recipe that works perfectly, the best canned peppers I've eaten either homegrown or commercially canned. I just don't know if it's safe after a few people more experienced than I am said it might not be. Last year was the first year I've gardened or canned so I'm obviously new to all of it.
2 parts vinegar to 1 part water
Sliced peppers
1 teaspoon canning salt
2 or 3 cloves garlic
Put teaspoon canning salt in the bottom of each jar, fill jar with sliced jalapenos and garlic. Boil brine mixture, pour into jars leaving 1/4" head space. Screw on lids. Thats it, no hot water bath, which is apparently the prime ingredient for all the jars of mushy gross homemade pepper slices I've been given over the years. I made a couple jars of these and they are seriously awesome, then I had to work out of state the rest of the summer so the garden I slaved over grew up and went to waste for the most part.
Anyway, question stands. Safe or botox farm?
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