<I just let my jars sit with the rings on till they all ping, and don't mess with them at all. > That is what the guidelines say to do. The exception is if you are using the re-usable plastic lids and bands as they are supposed to be tightened down when the jars are removed. Normal metal ones - don't touch. Don't suppose she is open to having that pointed out to her? <12. . Let the jars sit undisturbed while they cool, from 12 to 24 hours. Do not tighten ring bands on the lids or push down on the center of the flat metal lid until the jar is completely cooled.> If one did come off for some reason then technically it should be reprocessed or put in the fridge as air got into the jar so contamination is possible and the vacuum will be weaker.> With pickled foods the risk isn't as bad as it would be with low-acid foods because of all the added acid - assuming she is using a safe recipe - and the risk is molds not botulism. So would I eat her pickles? Probably. Anything else? No. Dave

<Am I crazy and playing Russian Roulette every time I open a jar?> Since you are only BWB processing it I'm sorry to say yes you are. If you had pressure canned it as is required anytime low acid vegetables are used the risk would be reduced but still not considered truly safe. What has probably protected you is if you have boiled the sauce for at least 10 mins. before eating it as that will destroy any bacterial toxins that have developed in it during storage. The oil is an issue because oils insulate bacteria and prevent the heat from killing them, but it is not the main issue. All the low acid ingredients are the primary concern. You have no way of knowing what the pH of the end product is so no way of knowing how much citric acid to add to bring the pH down to a safe level. While that much citric acid 'might' be enough to cover the low-acidity of the tomatoes it can't begin to cover the onions and the garlic, both of which are high on the list of potential botulism sources when improperly acidified. Plus BWB processing does not kill botulism spores or even all the bacteria, only pressure canning can do that. Most recipes like this that are tested and approved would require pressure canning and some even require the addition of bottled lemon or lime juice or vinegar. For example if you look at the NCHFP approved instructions for Spaghetti Sauce http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html without Meat, it allows the 1/4 cup oil but but only 1 cup of onions for 30 lbs. of tomatoes. And even if you leave out the optional celery, green peppers, or mushrooms you still have to pressure can it for 20-25 minutes. By comparison some of the other recipes that do allow for BWB processing even tho they too contain some onions, garlic, etc. also call for as much as 2 2/3 cup of vinegar to be added. Dave

While the open kettle method itself is not approved as safe t is because most of the old open-kettle recipes did not call for processing and that is the problem. They just filled the jars, put on lids and let them seal themselves if possible. Those are not true vacuum seals and air still remains in the jars allowing bacteria and molds to grow. So while one can cook anything they wish in an open kettle you must process the jars in either a BWB or a pressure canner (depending on the food) to be considered safe. Your pepper and onion relish, even though it is a straight, undiluted vinegar brine, still require BWB processing so a full vacuum can form in the jars to be considered safe for shelf storage. The nearest apprved recipe for yours is Pepper and Onions Relish and requires 5 mins BWB processing if using sterilized jars (dishwashers only sanitize they do not sterilize) or 10 mins. BWB if using clean sanitized jars. Hope this helps. Dave

"OK so what can I do now? Heat it all back up with more brine and reprocess?" If it has been less than 24 hours since you processed it, that is what the guidelines would recommend you do. Like I said above, use the same ingredients, hot pack it all, loose-pack the jars so that much more brine would fit in (relishes are supposed to be packed "sloshy" and then drained if needed after opening), and then BWB process. You'd need to make a double batch of the brine to have enough for the loose sloshy packing and you would need to boil the solids in the brine before filling the jars. It would still be an untested recipe so some risk would remain but the risk would be greatly reduced. If it has been more than 24 hours then the guidelines recommend it be frozen instead. Dave