I don;t know about all the other conditions you describe (vacuum packing, etc) but want to put your mind at ease on jams. Jam is also somewhat acidic, and no protein, and it's boiled very well, so if you pack it into jars you just boiled for several minutes, you won;t get botulism. Same for pickles packed in vinegar (acid)
Other stuff, i would beware of, and they usually say you should process under pressure. |