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re: pickling peppers for short term storage

Misc.
Dan, you created a weak seal, not a true vacuum, as in a boiling water bath. Here we don't recommend reusing lids, as they are made for just a one use seal, and the jars are thrown away (normally recycled). The brine is fine,as long as your vinegar is at least 5 % acidity. Less than that, and botulism can grow.

Actually, you would be better off not sealing the jars and keeping them in the fridge if you will eat in a couple weeks. It is in a sealed environment,(absence of air) that is the condition in which botulism will grow.

If people don't have a boiling water bath canner, we recommend any deep kettle with a lid in which the jars can sit on some sort or rack, or even a folded towel, and water can come over the tops of the jars by 1-2 inches.
MsgID: 205840
Shared by: Linda Lou,WA
In reply to: ISO: Pickling for short term storage
Board: Canning and Preserving at Recipelink.com
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