"Janet Bostwick" > wrote in message
...
> 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

OK so you don't know the answer. If is is irrelevant, don't stick your
nose in here. There must be a reason that Ophelia boils it and reduces the
vinegar. I'd like to know what it does and I don't care if you do or not.