This article is from the Food Preserving FAQ, by Eric Decker firstname.lastname@example.org with numerous contributions by others.
Find a recipe that has similar ingredients and procedures (i.e. pre-soak,
size of pieces, maturity and size of vegetables, treatment in brine).
If there is no similar recipe, you can make no judgement on the recipe. If it
is an old recipe that has been used successfully for generations without
spoilage, a 10 minute processing should be added. If there is a similar recipe,
compare the amount of acid to vegetable between the two. If the recipe in
question has less acid, either the acid can be increased or vegetable
decreased to fit the USDA recipe. If acid is increased, sugar may be
increased to adjust the flavor.
If the product is all ready made and the recipe is unsafe:
If it was made less than 24 hrs previously, it may be refrigerated.
If it was made more than 24 hrs previously, it should be disposed of in a
If the recipe is safe but the product was not processed:
If it was made less than 24 hrs previously, it may be processed, with new lids.
If it is cold, either empty the jars, heat product, repack, and put into hot
water, or put cold, filled jars in cold water, heat together; process for full
time. It may be refrigerated, or frozen if feasible. If it was made more than
24 hr previously, and has not been refrigerated, it should be disposed of in a