On Thu, 3 Aug 2017 03:12:18 -0700 (PDT), Cindy Hamilton
> wrote:

>On Wednesday, August 2, 2017 at 6:03:55 PM UTC-4, Sheldon wrote:
>> On Wed, 2 Aug 2017 21:02:10 +0100, Janet > wrote:
>>
>> >In article >,
>> >says...
>> >>
>> >> On Tue, 1 Aug 2017 17:28:49 +0100, Janet > wrote:
>> >>
>> >
>> >> > 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
>> >>
>> >> My goodness. I really am surprised that anyone would do that.
>> >> Janet US
>> >
>> > Standard practice among UK home cooks and perfectly legal.
>> >
>> > https://www.food.gov.uk/business-ind...caterers/food-
>> >hygiene/charity-community-groups
>> >
>> > "Can I sell home-made jam in re-used jam jars?
>> >
>> >It is safe to re-use glass jam jars occasionally to supply food as long
>> >as they are properly washed. This means it is safe to sell home-made jam
>> >or chutney in re-used jam jars at village fetes and other occasional
>> >events. If jam jars are re-used they should be free from chips and
>> >cracks, and should be sterilised prior to each use. Well-fitting lids
>> >will also minimise any hygiene risks to the food in the jars."
>> >
>> > Janet UK
>>
>> Commercial companys can't reuse containers but cottage industries have
>> always reused containrs and it's perfectly fine and even legal.
>> Beekeepers here and sugar maple processors reuse jars constantly and I
>> return their jars whenever they gift me honey and maple syrup... I
>> save egg cartons for those who keep chickens for eggs.
>> I've been using the same jars for fermented pickles for many, many
>> years... actually fermenting cukes requires no lids.... I only use
>> lids to keep the odor down. I learned to ferment cukes from my
>> grandmother who used crocks, jars, and wooden buckets... she used a
>> slab of wood weighted down with a stone as a lid, it was only to keep
>> the cukes submerged. Fermenting pickles is not a form of preserving,
>> those pickles require refrigeration.
>
>Do fermented pickles last longer in the refrigerator than fresh
>cucumbers (or other vegetables)?
>
>Cindy Hamilton

I've kept fermented cukes in the fridge for over a year and they were
still very good munching... that was the time I prepared a couple of
gallon jars for someone who never came to pick them up. Normally I'll
go through a gallon jar by myself in about a month.
Keep in mind that the regular salad cukes in markets can't be
fermented as they are typically waxed, and even if not waxed their
skins are too thick. It's best to use pickling cukes (Kirbys), the
fresher the better.
www.cooksinfo.com/kirby-cucumbers