In this case, from a food safety perspective, risk is moderately low, results could potentially be catastrophic, and the fix is easy. If I was going to be feeding it to my grandkids, I'd check the pH, if it's just for me, pressure can and forget it.
/johnny
Yep but, it does make sense to flavor to taste.
I’d probably add basil to mine but, for now, I’m just buying it canned.
I have the supplies for canning but, haven’t been inclined to do such for now.
Reminds me though; I need to get a couple pair of those canning pliers for safety.
I figured I’d just some other tool and repurpose it but, they don’t cost anything and are suited specifically for that job.
Headed to Wally World.