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Jalapeño: Revision history

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29 December 2023

15 December 2023

  • curprev 14:4314:43, 15 December 2023‎ FoodBookSysop talk contribs‎ 581 bytes +581‎ 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..."
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