Zucchini Relish can I can this recipe that you have using maple syrup and sugar?

I water bathed the jar for bath for 15 minutes? Does this work?

  • Posted by: Deb
  • August 6, 2022
  • 1 Comment

1 Comment

aargersi August 6, 2022
It’s got a lot of vinegar in it which makes if feel safe however the acid / ph balance is the key to safe canning (botulism thrives in a high ph environment and can’t be detected through smell and taste) so unless you have a testing kit I’d think I wold stick to keeping it in the fridge. Zucchini is low acid / high ph - if the main ingredient was, say, tomatoes it would be another story.
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