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You are here: Experts > Parenting/Family > Protecting your Home and Family > Food Safety Issues > Canning Jalapenos
Expert: Carol Schlitt - 10/17/2009
Question
QUESTION: I canned some jalapenos using a recipe that calls for a solution of 50%water and 50%White Wine vinegar, and 1/8 tsp canning salt (per pint jar). I forgot to add the salt to 2 of my jars. Will those peppers still be ok to eat? should I refrigerate those jars? Thanks.
ANSWER: Hi Kevin,
First, it is important that you are using research-tested recipes when making pickled products because the acidity concentration is vitally important to the safety of the product.
When I compared your recipe to a tested recipe for making pickled jalapenos (http://www.uga.edu/nchfp/how/can_06/pickled_hot_peppers.html) I notice that your recipe of equal portions of water and vinegar does not match the desired level of acidity of the tested recipe. Without the desired acidity (regardless of the omission of the salt) the recipe does not provide a safe acidic environment for a canned pickeled product and could support the growth of deadly botulism.
With the above in mind, I can not recommend consuming the pickles, even if they are refrigerated.
I suggest you read the research-based information on pickling which can be found at www.homefoodpreservation.com. This website is home of the National Center for Home Food Preservation housed at the University of Georgia and all recipes are tested for both safety and quality.
I'm sorry to have to give you this information about your jalapenos but your health and safety could be jeopardized by consuming canned foods that are not processed properly.
Carol
---------- FOLLOW-UP ----------
QUESTION: Thanks Carol. I decided that before I throw out all of my peppers, I would check the ph of my pepper solution. I got some ph strips and tested the solution in one of my open jars. I came up with a ph of 3.4. From what I've read online, a ph of 4.4 or lower is safe. Is that correct? I want to be safe, but I really hate to throw out all of my peppers.
Again, thanks for your help.
Answer
Hi Again,
Yes, a pH below 4.6 means that the food can be canned in a hot water bath for safety. A pH of 3.4 is well below this cut-off and this indicates that the food is of sufficient acidity to be canned using a hot water bath.
With this knowledge, I would say your pickled jalapeno's are safe to consume.
Of course, be sure to examine each jar before consuming to ensure that the contents and jar have not changed since processing. If you notice anything (off color, flavor, texture, etc) I would not eat the contents.
Thanks for the follow-up.
Carol
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