ok, got a canning question. I am brand new to 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
https://cookfasteatwell.com/pickled-jalapeno-recipe/
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
https://cookfasteatwell.com/pickled-jalapeno-recipe/