Jalapeño

Jalapeños are a low-acid food with a pH of 4.8–6.0 depending on maturity and individual pepper.

If canned or pickled jalapeños appear gassy, mushy, moldy, or have a disagreeable odor, then to avoid botulism, special precautions are needed to avoid illness and spread of the bacteria.[46] Canning or packaging in calcium chloride increases the firmness of the peppers and the calcium content, whether or not the peppers are pickled as well as canned.[47][48]