I have a question about botulism when canning pickles. I realize that most canning recipes use 1:1 vinigar to water ratio for canning pickles. I accidently used 1:4 vinigar to water ratio for canning pickles. Now i am wondering if I will get botulism and if so can i re-use the jars or do i have to throw the jars out? if i can re use the jars then what is the best way to clean and steralize them? 
Botulism is a spore.  If you suspect botulism you SHOULD NOT open the jar.  If you do, you'll need to wipe down everything with a bleach solution. I don't think the risk is worth saving a jar.  Per the CDC,  wrap the jar tightly in plastic, and throw it away carefully in a way that animals or humans that might be digging through the garbage do not open it. 