Hey, it would really depend on the type of beer. In most beer styles you are trying your best to prevent anything other than your deliberately chosen yeast species to grow. But there are also beer styles that would have a number of different organisms growing, both yeasts and bacteria, and these would tend to be more probiotic. Still, compared to other fermented foods, the way that beer sits most of the living organisms in it settle out to the bottom. In the end I don’t think you’d really treat beer in your diet as a source of probiotics because they probably are not substantial enough.

I think it’s always good to be mindful of safe canning practices and the risks of not following the recommended guidelines. According to a quick search, the pH of peaches is between 3.4-3.6, which is much lower than the target canning pH of 4.6. Based on that, I would assume that adding more peaches to your salsa will make it more acidic and thus safe to can with a water bath. However, I am not a certified food canning expert or anything like that so maybe adding a pH meter to your canning equipment could be helpful. Good luck!

That’s so great to hear!

Glad to hear! I’m not really sure how that will affect overall acidity and shelf stability, so yes, to err on the side of caution the fridge should be fine as long as you have the space…

Thanks! To be honest I haven’t done it in a few years, and so I’m not sure that I can really advise on recommended pounds. I would check this site: https://nchfp.uga.edu/publications/publications_usda.html