Am Donnerstag, 3. August 2017 18:43:58 UTC+2 schrieb Cindy Hamilton:
> 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.

Please see my reply to Sheldon if you're interested in fermented food etc.
Korean style. A link and some book recommendations there.

Bye, Sanne.