ok, got a canning question. I am new to gardening and canning, so learning on the fly. I canned some jalapenos following recipe below. I omitted the pickling salt in the brine and just used the vinegar and water. Will these be ok to consume?
- 1 1/2 pounds jalapeños peppers
- 3 cups white vinegar (MUST be 5% acidity)
- 1 cup water
- 1 tablespoon pickling salt, optional
- Ball® Pickle Crisp or Mrs. Wages Xtra Crunch, optional