That's the night I make jam.
Habanero jelly, and beach plum jam- grew both of them
Habanero jelly, and beach plum jam- grew both of them
My fermented cherry tomatoes are awesome as well.
No vinegar. Good non iodized salt fresh water, fresh veggies, natural microbes!No vinegar?
The acidity of the natural fermentation process prevents botulinum. All those foods that you can can with just a hot water bath are acidic- jellies, tomatoes, etc. I did pickled garlic scapes last year- they were great! I just cooked them here and there this year, we love them.By the way the botulism bacteria is anaerobic, which is why it's an issue when you can because you remove all the air. I think that with fermenting in the way you've described, the oxygen in the jar will still be diffusing into the liquid so botulism wouldn't be a problem because there's still oxygen in the water. But it's been a long time since chemistry class...