In comparing with a pepper jelly on the NCHFP site, that is a safe ratio of vinegar to peppers. However, that doesn't mean I would automatically trust all recipes from the pectin sites.

Carol

Thanks Carol,

I totally forgot to check the NCHFP site. I will be cautious with the pectin manuf. recipes. I did notice that the processing times for some recipes seemed a little off in the past.

Thanks for responding so fast!!

~Cindy

I should have clarified that most pectin recipes are inherently safe because you're working with high-acid product like berries, peaches, apples, etc.

However, some few recipes are more of an issue, so I would look with a sharp eye at recipes with bananas, figs, melons, peppers, garlic. These are all low- or lower-acid product.

Carol