Thank you for posting the recipe for spaghetti sauce.

What does tested safe mean? Is there an organization that tests recipes for canning safety?

I'm a little concerned now. My recipe for jalapeno jelly calls for 2 cups of crushed bell peppers and one can of diced jalapenos. It wasn't hot enough, so I replaced some of the bell pepper with fresh jalapenos, retaining the can of diced jalapenos. Instead of using 2 cups of bell pepper, I've been using 1 1/2 cups bell pepper, one can of diced jalapenos, and 1/2 cup fresh jalapenos. The recipe also calls for 1 1/2 cups of cider vinegar, so I'm hoping there is enough acid to kill any bacteria that may be lurking about. Do you think there will be a problem?

Again, thank you for answering all my questions,

Mori