Am Donnerstag, 3. August 2017 23:38:50 UTC+2 schrieb Sheldon:
> 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.

The answer lies in between: They are semi-preserved.

> 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.

That's a bit harsh. How should she ever learn if she didn't try?
Canning meat and beans wrong is the only dangerous thing - and even that
can be done right and save if you stick to the proper instructions!

@Cindy If you don't mind hot food:
Fermenting vegetables Korean style - look at maangchi.com - "kimchi"
Preserving with sugar, soy sauce and vinegar: same url, "jangajji"
"The Book of Kimchi" sadly out of print, but if you ever see it on sale
for a modest price - buy it!
"The Kimchi Cookbook: 60 Traditional and Modern Ways to Make and Eat Kimchi"
by Lauryn Chun:
https://www.amazon.com/gp/product/16...?ie=UTF8&psc=1
I purchased that one half-hearted because I already had so many excellent
books about kimchi (and Korean cooking) beside the above mentioned -
I didn't regret it; it's excellent and offers easier ways to prepare
kimchi than I was used to. Even alternatives for vegetarians.

> I don't do any home canning nor do I accept anyone's home canned food
> as I don't trust it.

I totally understand that - except for jam and fruit. No meat or beans.

> However I've been fermenting all my life

And now you're fully pickled? ;-) Scnr.

Just 16 years.

> and no one has ever gotten ill.

Same here.

> 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.

Bye, Sanne.