Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
Right now, I’m going to get some pH testers, make a batch of habanero salsa the way I usually do, and see what the pH is. If it’s 4.0 or lower, then I can water bath. (4.6, I know, but the strips aren’t that accurate.) What I’m not going to do is spend $100 on a pressure canner to save $6 on peppers.
johnec00 I just got the test strips, and tested both my red and green salsas; I’m between 3.5 and 4.0 with each. And that’s what I would expect, lime is one of my favorite flavors and I always go a little heavy on it!
Both of those were water bath canned, and they’ve been kept in the fridge all along as well. They’re both perfectly fine; I treat them like any other condiment.
Sounds good! So long as the seal on the top of the jar is good, they don't need to be refrigerated. If the seal is not good, they have to be refrigerated.
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