[ContainerTed]

I would ask about water bath vs. pressure canning. Which was used? Also, my family practices say not to put ground black pepper in. If you used salt, was it canning/kosher salt and how much?

These questions and your cautious questions are why I only do "juice". It makes the sauces and other things taste so much better to have fresh seasonings and whatever else you're putting in there.

If you used a water bath canner, I already agree with Imp. If you used a pressure canner, then my questions might have a different conclusion.