On Tue, 01 Aug 2017 16:53:57 -0400, wrote:

>On Tue, 1 Aug 2017 17:28:49 +0100, Janet > wrote:
>
>>In article >,
>>says...
>>> >The most expensive item could be the jar, but they can be had for free
>>> >too (ask at the deli where you shop) and infinitely reusable. Took me
>>> >no more than fifteen minutes to put these up this morning:
>>> >https://postimg.org/image/ha65tftvj/
>>> >https://postimg.org/image/6zrbyqvkv/
>>> >
>>> >
>>> You make only one kind of pickle and are content to put up a jar or
>>> two every single day. I have the appropriate jars and would not
>>> pickle for long term storage as you do in iffy jars and lids.
>>>
>>
>> There's nothing remotely iffy about re-using glass jars; I've been
>>using the same jars for decades for jam, marmalade, lemon curd and
>>chutney. Glass is easy to wash and sterilise, and carries absolutely no
>>taint or taste of previous contents.
>>
>> New lids can be bought very cheaply in any size.
>>
>> Janet UK
>
>There's no need to use canning lids for fermented pickles... canning
>and fermenting are two very different processes.... fermenting is NOT
>preserving. There's canned sauerkraut (Siverfloss brand is pretty
>good) but I've never seen canned/preserved fermented pickles (cukes),
>probably been tried but I think the texture would suffer terribly,
>would be like canned broccoli, which I've also never seen. I'm
>thinking that no one blathering here has ever been acquainted with
>fermented cukes... they only know those horrid fast food type
>vinegared cukes.

Oh, well. I do those kind of pickles. They're just something that
one throws together when you have a couple of cucumbers too many. I
never really considered they were a real pickle . It's just a way to
keep cucumbers from throwing extra cucumbers away.
Janet US