On Sat, 3 Sep 2011 10:42:18 -0400, "Ed Pawlowski" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>"Ed Pawlowski" > wrote in message
>>>news:Zb2dnSgr1I9NL_zTnZ2dnUVZ_tOdnZ2d@giganews. com...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>>> the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>>> it
>>>> do to the flavor?
>>>
>>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>>water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>> Janet US
>
>So, you don't know the answer either.

The answer to the maltose left behind question is irrelevant as far
as I am concerned. I don't care if the pickles taste like shit, only
that they be safe.
Janet US