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Yep, I just submerge the jar in boiling water for ten minutes or so and then when its cooling and you hear the lid pop its sealed.
I only has the sugars from the peppers but since I added garlic and sweet peppers there’ll be a little more. I haven’t had any of it ferment any though so far, so it must not have much. Still it pays to get as much air as possible out of the jar and seal it up.
BKB
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