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is this safe

Posted by paulm321 none (My Page) on
Fri, Nov 11, 11 at 17:30

I packed habaneros/chiles/etc. into half gallon mason jars and poured vinegar over them. I cant remember if I boiled vinegar first or not. If I did not, and there is no headspace in jars, is this safe? Will the vinegar kill the nasties? I dont understand why vinegar has to be boield in the first place, I though you could just pour it cold over the veggies and it would be ok?

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RE: is this safe

  • Posted by esox07 4, S. Cent Wisc (My Page) on
    Fri, Nov 11, 11 at 17:54

paulm321: I have routinely canned my sliced Hot Hungarian Wax peppers that way. I add about 3/4 vinegar, 1/4 water, some salt, garlic, black pepper and seal 'em up. Now, mind you, I keep them refrigerated and don't plan on having them around after 2-3 months but it works great for me. Just think how many jars of pickles, peppers, and other condiments we all have in our refrigerators right now from the store that were opened many weeks ago. They don't go bad a week after they are opened if we keep them refrigerated. So neither should ones that are kept cold from the start. So unless you boiled the jars and the liquid according to canning guidelines, just keep them refrigerated and don't expect them to last all winter.
I am sure the purists will weigh in with their warnings and such but those are my thoughts.

RE: is this safe

Paul. Vinegar does not need to be boiled as it is quite acidic. The reason many pickling solutions are boiled is because they have large amounts of water. My pickling solutions contain more water than vinegar anywhere between 3 to 5 times more, in addition to salt and spices of course. I use the 5% vinegar also called White or Distilled. It's the most acidic out there. I'd like to eventually switch to Apple Cider.


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