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Jalapeño: Difference between revisions
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(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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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] | 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.to/3tgrER9 | https://amzn.to/3tgrER9 | ||
Latest revision as of 16:27, 29 December 2023
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]
