Quote Originally Posted by rbeau30 View Post
I would say if you followed the vinegar ratio right you should be good. Generally salt in that low amount like is in this recipe is for taste. The real preservative is the percentage of acid. It is what keeps botulism spores dormant.

Looks delicious! Want to trade a jar for some Grape Jelly? I have some made from backyard grapes.


Ohh! And what canning session would be complete without Margaritas???
Well, at least we know what happened to the salt.....