- FoodBook - find out about new food taste and experiences

Editing Jalapeño

Revision as of 14:43, 15 December 2023 by FoodBookSysop (talk | contribs) (Created page with "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] https://amzn...")
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to navigation Jump to search

Warning: You are editing an out-of-date revision of this page. If you publish it, any changes made since this revision will be lost.

Warning: You are not logged in. Your IP address will be publicly visible if you make any edits. If you log in or create an account, your edits will be attributed to your username, along with other benefits.
Please note that all contributions to FoodBook may be edited, altered, or removed by other contributors. If you do not want your writing to be edited mercilessly, then do not submit it here.
You are also promising us that you wrote this yourself, or copied it from a public domain or similar free resource (see FoodBook:Copyrights for details). Do not submit copyrighted work without permission!
Cancel Editing help (opens in new window)
Retrieved from "https://www.foodbook.cam/Jalapeño"