On Thu, 3 Aug 2017 09:43:51 -0700 (PDT), Cindy Hamilton
> wrote:
>On Thursday, August 3, 2017 at 10:33:17 AM UTC-4, Sheldon wrote:
>> 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
>
>If they keep a year, then they're preserved.
>
>Cindy Hamilton
Wrong. To last that long fermented cukes require refrigeration.
Canned food does not require refrigeration. I advise you to not
attempt any fermenting/canning as with your lack of understanding you
are likely to poison/kill people.
I don't do any home canning nor do I accept anyone's home canned food
as I don't trust it. However I've been fermenting all my life and no
one has ever gotten ill. I used to do kraut when my father was alive
as he loved it but now I only do cukes because I love them... I even
enjoy freshly picked pickling cukes sliced and sprinked with salt, I
not an hour ago devoured the last four picked yesterday, soon we'll be
harvesting more.