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No Heat Jalapenos
On Sun, 30 Jul 2017 01:01:38 -0500, Sqwertz >
wrote: >On Sun, 30 Jul 2017 00:29:03 -0400, jmcquown wrote: > >> On 7/28/2017 5:27 PM, wrote: >>> Flavor but not burn your mouth >>> >> Was there a question or an answer in there somewhere? LOLOL > >It's another idiot Google-poster responding to a 3.5 year old post of >Gary's. > >-sw It keeps coming up as 'they don't make peppers as hot as they used to and the farmers/stores are doing it to us' Janet US |
No Heat Jalapenos
On 2017-07-30, jmcquown > wrote:
> Was there a question or an answer in there somewhere? LOLOL Got me! I'll jes go on record as saying, jalapeno peppers are a crap shoot. Some are waaaay more hotter than others. I find canned jalapenos to be VERY hot due to the fact the peppers are cooked in the can along with all their very hot seeds. Also, home-grown jalapenos can be painfully hot, as personal experience bears out. Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles look almost exactly like fresh jalapenos, but the Fresnos have a more "pointy" end, whereas the jalapeno ends are more rounded/blunt. <http://www.foodsubs.com/Chilefre.html> As per yer request, the Fresnos are much milder. Almost wimpy, by any comparison. ;) nb |
No Heat Jalapenos
On 2017-07-30 12:12 PM, notbob wrote:
> On 2017-07-30, jmcquown > wrote: > >> Was there a question or an answer in there somewhere? LOLOL > > Got me! > > I'll jes go on record as saying, jalapeno peppers are a crap shoot. > Some are waaaay more hotter than others. I find canned jalapenos to > be VERY hot due to the fact the peppers are cooked in the can along > with all their very hot seeds. Also, home-grown jalapenos can be > painfully hot, as personal experience bears out. My limited experience with jalapenos leads me to agree with you. They are not available in every grocery store around here all the time, but I get them occasionally and I am never sure how much to use in a dish because they may be quite mild or they can be extremely hot. Due to lack of availability of fresh jalapenos, I got into the habit of having pickled jalapenos on hand. They have a decent kick to them and they are consistent. |
No Heat Jalapenos
On 30 Jul 2017 16:12:59 GMT, notbob > wrote:
>On 2017-07-30, jmcquown > wrote: > >> Was there a question or an answer in there somewhere? LOLOL > >Got me! > >I'll jes go on record as saying, jalapeno peppers are a crap shoot. >Some are waaaay more hotter than others. I find canned jalapenos to >be VERY hot due to the fact the peppers are cooked in the can along >with all their very hot seeds. Also, home-grown jalapenos can be >painfully hot, as personal experience bears out. > >Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or >go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles >look almost exactly like fresh jalapenos, but the Fresnos have a more >"pointy" end, whereas the jalapeno ends are more rounded/blunt. > ><http://www.foodsubs.com/Chilefre.html> > >As per yer request, the Fresnos are much milder. Almost wimpy, by any >comparison. ;) > >nb Fresno's can be extremely hot -- BTDT. In my experience, all hot peppers can vary from the one that is next to it on the plant, but certainly from year to year. My motto is approach with caution. If you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed Jalapeno's. I love them. Janet US |
No Heat Jalapenos
On 2017-07-30, U.S Janet B > wrote:
> Fresno's can be extremely hot..... Agree. All peppers have a wide range of "hot". Typically, the range from mild-to-hotter, is: Fresno, Jalapeno, Serrano, in that order. Others may be in the mix, but that particular lineup is pretty accurate and most listed look like jalapenos. ;) nb |
No Heat Jalapenos
On 2017-07-30 1:21 PM, notbob wrote:
> On 2017-07-30, U.S Janet B > wrote: > >> Fresno's can be extremely hot..... > > Agree. > > All peppers have a wide range of "hot". Typically, the range from > mild-to-hotter, is: Fresno, Jalapeno, Serrano, in that order. Others > may be in the mix, but that particular lineup is pretty accurate and > most listed look like jalapenos. ;) > I make hot red pepper jelly once in a while when the cherry peppers are available. I use 4-6 in a batch. A few years back I missed them and had to try something else. They has Scotch bonnets so I got them instead. I knew they were hot, but I figured that they were small and I could use four of them toned down with some red bell pepper. The mixture was boiling a little too hard and some slopped out onto the stuff top. It created a smoke that could have been used to quell a prison riot. I usually use the jelly on crackers with cream cheese. I only had to use a very small amount to get that heat. |
No Heat Jalapenos
On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. >
wrote: >On 30 Jul 2017 16:12:59 GMT, notbob > wrote: > >>On 2017-07-30, jmcquown > wrote: >> >>> Was there a question or an answer in there somewhere? LOLOL >> >>Got me! >> >>I'll jes go on record as saying, jalapeno peppers are a crap shoot. >>Some are waaaay more hotter than others. I find canned jalapenos to >>be VERY hot due to the fact the peppers are cooked in the can along >>with all their very hot seeds. Also, home-grown jalapenos can be >>painfully hot, as personal experience bears out. >> >>Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or >>go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles >>look almost exactly like fresh jalapenos, but the Fresnos have a more >>"pointy" end, whereas the jalapeno ends are more rounded/blunt. >> >><http://www.foodsubs.com/Chilefre.html> >> >>As per yer request, the Fresnos are much milder. Almost wimpy, by any >>comparison. ;) >> >>nb > >Fresno's can be extremely hot -- BTDT. In my experience, all hot >peppers can vary from the one that is next to it on the plant, but >certainly from year to year. My motto is approach with caution. If >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed >Jalapeno's. I love them. A brand of vegetables. This is a completely new world for me. Planet Supermarket. |
No Heat Jalapenos
On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote:
> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > > wrote: > > >On 30 Jul 2017 16:12:59 GMT, notbob > wrote: > > > >>On 2017-07-30, jmcquown > wrote: > >> > >>> Was there a question or an answer in there somewhere? LOLOL > >> > >>Got me! > >> > >>I'll jes go on record as saying, jalapeno peppers are a crap shoot. > >>Some are waaaay more hotter than others. I find canned jalapenos to > >>be VERY hot due to the fact the peppers are cooked in the can along > >>with all their very hot seeds. Also, home-grown jalapenos can be > >>painfully hot, as personal experience bears out. > >> > >>Look fer plain ol' sprmkt produce jalapenos (cuz they're so crappy) or > >>go to an Asian sprmkt and look for Fresno chiles. Fresh Fresno chiles > >>look almost exactly like fresh jalapenos, but the Fresnos have a more > >>"pointy" end, whereas the jalapeno ends are more rounded/blunt. > >> > >><http://www.foodsubs.com/Chilefre.html> > >> > >>As per yer request, the Fresnos are much milder. Almost wimpy, by any > >>comparison. ;) > >> > >>nb > > > >Fresno's can be extremely hot -- BTDT. In my experience, all hot > >peppers can vary from the one that is next to it on the plant, but > >certainly from year to year. My motto is approach with caution. If > >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed > >Jalapeno's. I love them. > > A brand of vegetables. This is a completely new world for me. Planet > Supermarket. Just like Heinz beans, jalapenos in a jar have a brand name. Cindy Hamilton |
No Heat Jalapenos
On Sun, 30 Jul 2017 14:21:46 -0700 (PDT), Cindy Hamilton
> wrote: >On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote: >> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > >> wrote: >> > >> >Fresno's can be extremely hot -- BTDT. In my experience, all hot >> >peppers can vary from the one that is next to it on the plant, but >> >certainly from year to year. My motto is approach with caution. If >> >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed >> >Jalapeno's. I love them. >> >> A brand of vegetables. This is a completely new world for me. Planet >> Supermarket. > >Just like Heinz beans, jalapenos in a jar have a brand name. I'd just buy beans or jalapenos. There must be a convenience factor at work. Biggest motivator after price? |
No Heat Jalapenos
On Sunday, July 30, 2017 at 5:24:12 PM UTC-4, Bruce wrote:
> On Sun, 30 Jul 2017 14:21:46 -0700 (PDT), Cindy Hamilton > > wrote: > > >On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote: > >> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > > >> wrote: > >> > > >> >Fresno's can be extremely hot -- BTDT. In my experience, all hot > >> >peppers can vary from the one that is next to it on the plant, but > >> >certainly from year to year. My motto is approach with caution. If > >> >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed > >> >Jalapeno's. I love them. > >> > >> A brand of vegetables. This is a completely new world for me. Planet > >> Supermarket. > > > >Just like Heinz beans, jalapenos in a jar have a brand name. > > I'd just buy beans or jalapenos. There must be a convenience factor at > work. Biggest motivator after price? Convenience, and the jarred jalapenos are pickled. They add a particular flavor. For myself, I don't have any interest in canning or pickling. I've done both at one time or another, and I've decided that $1.29 for a jar of pickles is well worth it. Cindy Hamilton |
No Heat Jalapenos
On Mon, 31 Jul 2017 03:13:03 -0700 (PDT), Cindy Hamilton
> wrote: >On Sunday, July 30, 2017 at 5:24:12 PM UTC-4, Bruce wrote: >> On Sun, 30 Jul 2017 14:21:46 -0700 (PDT), Cindy Hamilton >> > wrote: >> >> >On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote: >> >> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > >> >> wrote: >> >> > >> >> >Fresno's can be extremely hot -- BTDT. In my experience, all hot >> >> >peppers can vary from the one that is next to it on the plant, but >> >> >certainly from year to year. My motto is approach with caution. If >> >> >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed >> >> >Jalapeno's. I love them. >> >> >> >> A brand of vegetables. This is a completely new world for me. Planet >> >> Supermarket. >> > >> >Just like Heinz beans, jalapenos in a jar have a brand name. >> >> I'd just buy beans or jalapenos. There must be a convenience factor at >> work. Biggest motivator after price? > >Convenience, and the jarred jalapenos are pickled. They add a particular >flavor. > >For myself, I don't have any interest in canning or pickling. I've done >both at one time or another, and I've decided that $1.29 for a jar of >pickles is well worth it. Yes, I guess so. |
No Heat Jalapenos
On Mon, 31 Jul 2017 03:13:03 -0700 (PDT), Cindy Hamilton
> wrote: >On Sunday, July 30, 2017 at 5:24:12 PM UTC-4, Bruce wrote: >> On Sun, 30 Jul 2017 14:21:46 -0700 (PDT), Cindy Hamilton >> > wrote: >> >> >On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote: >> >> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > >> >> wrote: >> >> > >> >> >Fresno's can be extremely hot -- BTDT. In my experience, all hot >> >> >peppers can vary from the one that is next to it on the plant, but >> >> >certainly from year to year. My motto is approach with caution. If >> >> >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed >> >> >Jalapeno's. I love them. >> >> >> >> A brand of vegetables. This is a completely new world for me. Planet >> >> Supermarket. >> > >> >Just like Heinz beans, jalapenos in a jar have a brand name. >> >> I'd just buy beans or jalapenos. There must be a convenience factor at >> work. Biggest motivator after price? > >Convenience, and the jarred jalapenos are pickled. They add a particular >flavor. > >For myself, I don't have any interest in canning or pickling. I've done >both at one time or another, and I've decided that $1.29 for a jar of >pickles is well worth it. > >Cindy Hamilton Pickles, in my view, are really expensive and time consuming to make the old fashioned way. I gave that up a long time ago. I will make several jars of refrigerator pickles. Jarred peppers and fresh peppers are two different things with two different results. Janet US |
No Heat Jalapenos
Tabasco now makes a sauce that's supposed to be much hotter than their habanero sauce.
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No Heat Jalapenos
On Mon, 31 Jul 2017 08:35:19 -0600, U.S. Janet B. >
wrote: >On Mon, 31 Jul 2017 03:13:03 -0700 (PDT), Cindy Hamilton > wrote: > >>On Sunday, July 30, 2017 at 5:24:12 PM UTC-4, Bruce wrote: >>> On Sun, 30 Jul 2017 14:21:46 -0700 (PDT), Cindy Hamilton >>> > wrote: >>> >>> >On Sunday, July 30, 2017 at 4:04:28 PM UTC-4, Bruce wrote: >>> >> On Sun, 30 Jul 2017 11:04:24 -0600, U.S. Janet B. > >>> >> wrote: >>> >> > >>> >> >Fresno's can be extremely hot -- BTDT. In my experience, all hot >>> >> >peppers can vary from the one that is next to it on the plant, but >>> >> >certainly from year to year. My motto is approach with caution. If >>> >> >you want tasty, mild jarred jalapeno's, look for Mezzettas Tamed >>> >> >Jalapeno's. I love them. >>> >> >>> >> A brand of vegetables. This is a completely new world for me. Planet >>> >> Supermarket. >>> > >>> >Just like Heinz beans, jalapenos in a jar have a brand name. >>> >>> I'd just buy beans or jalapenos. There must be a convenience factor at >>> work. Biggest motivator after price? >> >>Convenience, and the jarred jalapenos are pickled. They add a particular >>flavor. >> >>For myself, I don't have any interest in canning or pickling. I've done >>both at one time or another, and I've decided that $1.29 for a jar of >>pickles is well worth it. >> >>Cindy Hamilton > >Pickles, in my view, are really expensive and time consuming to make >the old fashioned way. Expensive?!?!? Pickling brine is very inexpensive, and growing one's one pickling cukes costs near nothing. And not at all time comsuming unless you're counting the actual pickling time... no need to just sit there for a week staring at the jar. |
No Heat Jalapenos
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No Heat Jalapenos
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No Heat Jalapenos
I think Texas Pete's hotter hot sauce is a lot hotter than regular Tabasco.
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No Heat Jalapenos
U.S. Janet B. wrote:
>penmart01 wrote: >>U.S. Janet B. wrote: >>> >>>Pickles, in my view, are really expensive and time consuming to make >>>the old fashioned way. >> >>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>one pickling cukes costs near nothing. And not at all time comsuming >>unless you're counting the actual pickling time... no need to just sit >>there for a week staring at the jar. > >I don't have the garden area that you do so I used to buy a bushel or >more of pickling cucumbers plus herbs and spices and vinegar, maybe >sugar, lids, and then canning equipment. It certainly costs more than >buying a jar or two. >Janet US Cukes are one of the easiest veggies to grow in a patio tub... and pickling cukes are very prolific... just keep picking and they'll produce all season. Pickling spice is probably the least expensive spice blend there is. Dried dillweed is inexpensive too... and everyone who cooks has a couple three garlic bulbs hanging around. I won't even discuss the price of salt water... and there's no vinegar in fermented pickles. 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/ |
No Heat Jalapenos
On Mon, 31 Jul 2017 17:10:09 -0400, wrote:
>U.S. Janet B. wrote: >>penmart01 wrote: >>>U.S. Janet B. wrote: >>>> >>>>Pickles, in my view, are really expensive and time consuming to make >>>>the old fashioned way. >>> >>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>>one pickling cukes costs near nothing. And not at all time comsuming >>>unless you're counting the actual pickling time... no need to just sit >>>there for a week staring at the jar. >> >>I don't have the garden area that you do so I used to buy a bushel or >>more of pickling cucumbers plus herbs and spices and vinegar, maybe >>sugar, lids, and then canning equipment. It certainly costs more than >>buying a jar or two. >>Janet US > >Cukes are one of the easiest veggies to grow in a patio tub... and >pickling cukes are very prolific... just keep picking and they'll >produce all season. >Pickling spice is probably the least expensive spice blend there is. >Dried dillweed is inexpensive too... and everyone who cooks has a >couple three garlic bulbs hanging around. >I won't even discuss the price of salt water... and there's no vinegar >in fermented pickles. >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.. I follow the safety rules. I made 5 or 6 different kinds of pickles that required different kinds of preparation. I did not make fermented pickles and therefore had the cost of vinegar. You do it your way. Janet US |
No Heat Jalapenos
On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. >
wrote: >On Mon, 31 Jul 2017 17:10:09 -0400, wrote: > >>U.S. Janet B. wrote: >>>penmart01 wrote: >>>>U.S. Janet B. wrote: >>>>> >>>>>Pickles, in my view, are really expensive and time consuming to make >>>>>the old fashioned way. >>>> >>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>>>one pickling cukes costs near nothing. And not at all time comsuming >>>>unless you're counting the actual pickling time... no need to just sit >>>>there for a week staring at the jar. >>> >>>I don't have the garden area that you do so I used to buy a bushel or >>>more of pickling cucumbers plus herbs and spices and vinegar, maybe >>>sugar, lids, and then canning equipment. It certainly costs more than >>>buying a jar or two. >>>Janet US >> >>Cukes are one of the easiest veggies to grow in a patio tub... and >>pickling cukes are very prolific... just keep picking and they'll >>produce all season. >>Pickling spice is probably the least expensive spice blend there is. >>Dried dillweed is inexpensive too... and everyone who cooks has a >>couple three garlic bulbs hanging around. >>I won't even discuss the price of salt water... and there's no vinegar >>in fermented pickles. >>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.. I >follow the safety rules. I made 5 or 6 different kinds of pickles >that required different kinds of preparation. I did not make >fermented pickles and therefore had the cost of vinegar. You do it >your way. Bam! Do you feel put in your place now, Sheldon? |
No Heat Jalapenos
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No Heat Jalapenos
U.S Janet B wrote:
> On Mon, 31 Jul 2017 17:10:09 -0400, wrote: >>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.. I > follow the safety rules. I made 5 or 6 different kinds of pickles > that required different kinds of preparation. I did not make > fermented pickles and therefore had the cost of vinegar. You do it > your way. > Janet US Sheldon is too pickled to care |
No Heat Jalapenos
On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. >
wrote: >On Mon, 31 Jul 2017 17:10:09 -0400, wrote: > >>U.S. Janet B. wrote: >>>penmart01 wrote: >>>>U.S. Janet B. wrote: >>>>> >>>>>Pickles, in my view, are really expensive and time consuming to make >>>>>the old fashioned way. >>>> >>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>>>one pickling cukes costs near nothing. And not at all time comsuming >>>>unless you're counting the actual pickling time... no need to just sit >>>>there for a week staring at the jar. >>> >>>I don't have the garden area that you do so I used to buy a bushel or >>>more of pickling cucumbers plus herbs and spices and vinegar, maybe >>>sugar, lids, and then canning equipment. It certainly costs more than >>>buying a jar or two. >>>Janet US >> >>Cukes are one of the easiest veggies to grow in a patio tub... and >>pickling cukes are very prolific... just keep picking and they'll >>produce all season. >>Pickling spice is probably the least expensive spice blend there is. >>Dried dillweed is inexpensive too... and everyone who cooks has a >>couple three garlic bulbs hanging around. >>I won't even discuss the price of salt water... and there's no vinegar >>in fermented pickles. >>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.. I >follow the safety rules. I made 5 or 6 different kinds of pickles >that required different kinds of preparation. I did not make >fermented pickles and therefore had the cost of vinegar. You do it >your way. >Janet US A gallon of vinegar costs under $3 but I don't like vinegared cukes, I don't consider that pickling so much as it's preserving, like embalming. Once cukes are cooked they cannot be pickled, they can only be preserved like so many corpses. In my world only fermented cukes are pickles. |
No Heat Jalapenos
On Mon, 31 Jul 2017 21:19:23 -0400, wrote:
>On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. > >wrote: > >>On Mon, 31 Jul 2017 17:10:09 -0400, wrote: >> >>>U.S. Janet B. wrote: >>>>penmart01 wrote: >>>>>U.S. Janet B. wrote: >>>>>> >>>>>>Pickles, in my view, are really expensive and time consuming to make >>>>>>the old fashioned way. >>>>> >>>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>>>>one pickling cukes costs near nothing. And not at all time comsuming >>>>>unless you're counting the actual pickling time... no need to just sit >>>>>there for a week staring at the jar. >>>> >>>>I don't have the garden area that you do so I used to buy a bushel or >>>>more of pickling cucumbers plus herbs and spices and vinegar, maybe >>>>sugar, lids, and then canning equipment. It certainly costs more than >>>>buying a jar or two. >>>>Janet US >>> >>>Cukes are one of the easiest veggies to grow in a patio tub... and >>>pickling cukes are very prolific... just keep picking and they'll >>>produce all season. >>>Pickling spice is probably the least expensive spice blend there is. >>>Dried dillweed is inexpensive too... and everyone who cooks has a >>>couple three garlic bulbs hanging around. >>>I won't even discuss the price of salt water... and there's no vinegar >>>in fermented pickles. >>>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.. I >>follow the safety rules. I made 5 or 6 different kinds of pickles >>that required different kinds of preparation. I did not make >>fermented pickles and therefore had the cost of vinegar. You do it >>your way. >>Janet US > >A gallon of vinegar costs under $3 but I don't like vinegared cukes, I >don't consider that pickling so much as it's preserving, like >embalming. Once cukes are cooked they cannot be pickled, they can >only be preserved like so many corpses. In my world only fermented >cukes are pickles. as I said, very limited in scope |
No Heat Jalapenos
Am Dienstag, 1. August 2017 03:41:04 UTC+2 schrieb U.S. Janet B.:
> On Mon, 31 Jul 2017 21:19:23 -0400, wrote: > > >On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. > > >wrote: > > > >>On Mon, 31 Jul 2017 17:10:09 -0400, wrote: > >> > >>>U.S. Janet B. wrote: > >>>>penmart01 wrote: > >>>>>U.S. Janet B. wrote: > >>>>>> > >>>>>>Pickles, in my view, are really expensive and time consuming to make > >>>>>>the old fashioned way. > >>>>> > >>>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's > >>>>>one pickling cukes costs near nothing. And not at all time comsuming > >>>>>unless you're counting the actual pickling time... no need to just sit > >>>>>there for a week staring at the jar. > >>>> > >>>>I don't have the garden area that you do so I used to buy a bushel or > >>>>more of pickling cucumbers plus herbs and spices and vinegar, maybe > >>>>sugar, lids, and then canning equipment. It certainly costs more than > >>>>buying a jar or two. > >>>>Janet US > >>> > >>>Cukes are one of the easiest veggies to grow in a patio tub... and > >>>pickling cukes are very prolific... just keep picking and they'll > >>>produce all season. > >>>Pickling spice is probably the least expensive spice blend there is. > >>>Dried dillweed is inexpensive too... and everyone who cooks has a > >>>couple three garlic bulbs hanging around. > >>>I won't even discuss the price of salt water... and there's no vinegar > >>>in fermented pickles. > >>>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.. I > >>follow the safety rules. I made 5 or 6 different kinds of pickles > >>that required different kinds of preparation. I did not make > >>fermented pickles and therefore had the cost of vinegar. You do it > >>your way. > >>Janet US > > > >A gallon of vinegar costs under $3 but I don't like vinegared cukes, I > >don't consider that pickling so much as it's preserving, like > >embalming. Once cukes are cooked they cannot be pickled, they can > >only be preserved like so many corpses. In my world only fermented > >cukes are pickles. > > as I said, very limited in scope Look up "kimchi" - it's more than just Chinese cabbage or radishes! - and rethink your opinion. And why do you accuse sheldon using jars or lids being "iffy"? I'm positive that he inspects them thoroughly before use, discards anything not ship-shape and cleans them thoroughly/sterilizes them (as you do with your equipment)! Btw: Here's the link to a recipe I made several times - using vinegar, but not too much; preserving peppers, not really cooking, but blanching them. https://www.maangchi.com/recipe/gochu-jangajji Be sure to flee the kitchen on day two when preparing hot peppers... Bye, Sanne. |
No Heat Jalapenos
On Mon, 31 Jul 2017 23:40:02 -0700 (PDT), sanne
> wrote: >Am Dienstag, 1. August 2017 03:41:04 UTC+2 schrieb U.S. Janet B.: >> On Mon, 31 Jul 2017 21:19:23 -0400, wrote: >> >> >On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. > >> >wrote: >> > >> >>On Mon, 31 Jul 2017 17:10:09 -0400, wrote: >> >> >> >>>U.S. Janet B. wrote: >> >>>>penmart01 wrote: >> >>>>>U.S. Janet B. wrote: >> >>>>>> >> >>>>>>Pickles, in my view, are really expensive and time consuming to make >> >>>>>>the old fashioned way. >> >>>>> >> >>>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >> >>>>>one pickling cukes costs near nothing. And not at all time comsuming >> >>>>>unless you're counting the actual pickling time... no need to just sit >> >>>>>there for a week staring at the jar. >> >>>> >> >>>>I don't have the garden area that you do so I used to buy a bushel or >> >>>>more of pickling cucumbers plus herbs and spices and vinegar, maybe >> >>>>sugar, lids, and then canning equipment. It certainly costs more than >> >>>>buying a jar or two. >> >>>>Janet US >> >>> >> >>>Cukes are one of the easiest veggies to grow in a patio tub... and >> >>>pickling cukes are very prolific... just keep picking and they'll >> >>>produce all season. >> >>>Pickling spice is probably the least expensive spice blend there is. >> >>>Dried dillweed is inexpensive too... and everyone who cooks has a >> >>>couple three garlic bulbs hanging around. >> >>>I won't even discuss the price of salt water... and there's no vinegar >> >>>in fermented pickles. >> >>>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.. I >> >>follow the safety rules. I made 5 or 6 different kinds of pickles >> >>that required different kinds of preparation. I did not make >> >>fermented pickles and therefore had the cost of vinegar. You do it >> >>your way. >> >>Janet US >> > >> >A gallon of vinegar costs under $3 but I don't like vinegared cukes, I >> >don't consider that pickling so much as it's preserving, like >> >embalming. Once cukes are cooked they cannot be pickled, they can >> >only be preserved like so many corpses. In my world only fermented >> >cukes are pickles. >> >> as I said, very limited in scope > >Look up "kimchi" - it's more than just Chinese cabbage or radishes! - >and rethink your opinion. > >And why do you accuse sheldon using jars or lids being "iffy"? >I'm positive that he inspects them thoroughly before use, discards anything >not ship-shape and cleans them thoroughly/sterilizes them (as you do >with your equipment)! > >Btw: Here's the link to a recipe I made several times - using vinegar, but >not too much; preserving peppers, not really cooking, but blanching them. > >https://www.maangchi.com/recipe/gochu-jangajji > >Be sure to flee the kitchen on day two when preparing hot peppers... > >Bye, Sanne. I don't understand why you refer me to kimchi. I like many different kinds of pickled veggies. And I don't care how they are made. Sheldon is the one who made the comment that " in his world only fermented cukes are pickles" and I find that limited in scope. I simply do not make any fermented pickles here because I do not have A/C and I cannot control the fermenting temperature. Cucumbers take up to 6 weeks to ferment, weighted under brine at a temperature of 70-75F. I call Sheldon's jars ifffy because he does not use proper canning jars and lids. He uses jars and lids from previous food purchases. I use approved caning jars and canning lids because I don't want exploding jars, spoilage or sick guests. I follow USDA rules for food preserving. file:///C:/Users/janbo/AppData/Local/Microsoft/Windows/INetCache/IE/S57B6I2B/GUIDE06_HomeCan_rev0715.pdf Sheldon simply (if I read him correctly) brines his cucumbers in the jar where they will remain and calls it good. He does nothing more than that. That is not proper brining. Janet US |
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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 |
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|
No Heat Jalapenos
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 I re-use proper, approved, glass canning jars. I do not use mayonnaise and peanut butter jars topped with waxed paper. The reasons not to use mayonnaise etc kind of jars is that they are not meant for re-using and standard lids may not be an exact fit, and since they are not meant for more than one process (factory) they may easily crack. Now where you got the idea that "I" don't use proper glass jars and lids, I don't know. Did you look at Sheldon's jar and lid? His set-up is what I call iffy. Janet US |
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On Tue, 1 Aug 2017 17:40:59 +0100, Janet > wrote:
>In article >, >says... >> >> We always wanted a variety of pickles like we had at home. If you are >> satisfied with the one taste then you are good to go. >> Janet US > > What makes you think home pickle makers only make one sort? > > One of the pleasures (and incentives) of home preserving is doing >swaps with other cooks and making stuff of quality and variety you can >never buy in shops. Like the jar of raspberry and chili preserve sitting >in the pantry. > > > Janet UK > If you had read correctly, you would have seen that I was replying to one particular poster who said that he made just one pickle and that was all he wanted. How does your rebuke even follow on from the first part of the paragraph that you have quoted above? Janet US |
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On Tue, 1 Aug 2017 11:11:01 -0500, Sqwertz >
wrote: >On Mon, 31 Jul 2017 14:56:02 -0400, wrote: > >> wrote: >>> >>>Tabasco now makes a sauce that's supposed to be much hotter than their habanero sauce. >> >> If it's like Gold's extra hot horseradish it's because they add a >> few drops of mustard oil, however it has a horrid lingering after >> taste. > >Gold horseradish doesn't contain any mustard oil. "Horseradish, >Vinegar, Salt and Artificial Flavoring, Sodium Bisulfate". Gold's Hot Horseradish does indeed contain mustard oil. The ingredients list at their website calls it "Artificial Flavoring" but when I bought it a few years ago the label listed mustard oil (perhaps a chemically produced mustard oil?). Their regular horse radish does not say Artificial Flavoring. www.goldshorseradish.com Hot Cream Style Horseradish - red label INGREDIENTS: Horseradish, Vinegar, Salt and Artificial Flavoring. Keep Refrigerated. --- Prepared Horseradish - blue label INGREDIENTS: Horseradish, Vinegar and Salt. Keep Refrigerated. >No hot pepper sauce manufacturers add mustard oil to their products. >The two flavors do not go together at all. And there are plenty of >varieties of very hot peppers where the heat level doesn't need to be >fortified. > >-sw I didn't say pepper sauce contains musturd oil, I said IF it's like Golds, a supposition. However do not buy Gold's Hot Cream Style Horseradish, it's about twice as hot as the original but you won't like it, leaves a strange metalic aftertaste, I trashed most of it... I don't think it's available everywhere, I've only seen it in the NYC area, I've not seen it up here in the boonies. https://www.joyofkosher.com/2014/04/...ep-the-history http://www.newsday.com/business/hors...selling-itself |
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In article >,
says... > > 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 > > I re-use proper, approved, glass canning jars. I do not use > mayonnaise and peanut butter jars topped with waxed paper. The > reasons not to use mayonnaise etc kind of jars is that they are not > meant for re-using and standard lids may not be an exact fit, and > since they are not meant for more than one process (factory) they may > easily crack. Not in my experience. Nor have I ever had preserves explode. Now where you got the idea that "I" don't use proper > glass jars and lids, I don't know. eh??? I haven't even mentioned what you use. As I said, I can buy new commercial lids in any size for an exact fit. The commercial manufacturers of lids provide a size chart. Janet UK |
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On Tue, 1 Aug 2017 11:20:58 -0500, Sqwertz >
wrote: >On Mon, 31 Jul 2017 23:40:02 -0700 (PDT), sanne wrote: > >> Am Dienstag, 1. August 2017 03:41:04 UTC+2 schrieb U.S. Janet B.: >>> On Mon, 31 Jul 2017 21:19:23 -0400, wrote: >>> >>>>On Mon, 31 Jul 2017 15:44:15 -0600, U.S. Janet B. > >>>>wrote: >>>> >>>>>On Mon, 31 Jul 2017 17:10:09 -0400, wrote: >>>>> >>>>>>U.S. Janet B. wrote: >>>>>>>penmart01 wrote: >>>>>>>>U.S. Janet B. wrote: >>>>>>>>> >>>>>>>>>Pickles, in my view, are really expensive and time consuming to make >>>>>>>>>the old fashioned way. >>>>>>>> >>>>>>>>Expensive?!?!? Pickling brine is very inexpensive, and growing one's >>>>>>>>one pickling cukes costs near nothing. And not at all time comsuming >>>>>>>>unless you're counting the actual pickling time... no need to just sit >>>>>>>>there for a week staring at the jar. >>>>>>> >>>>>>>I don't have the garden area that you do so I used to buy a bushel or >>>>>>>more of pickling cucumbers plus herbs and spices and vinegar, maybe >>>>>>>sugar, lids, and then canning equipment. It certainly costs more than >>>>>>>buying a jar or two. >>>>>>>Janet US >>>>>> >>>>>>Cukes are one of the easiest veggies to grow in a patio tub... and >>>>>>pickling cukes are very prolific... just keep picking and they'll >>>>>>produce all season. >>>>>>Pickling spice is probably the least expensive spice blend there is. >>>>>>Dried dillweed is inexpensive too... and everyone who cooks has a >>>>>>couple three garlic bulbs hanging around. >>>>>>I won't even discuss the price of salt water... and there's no vinegar >>>>>>in fermented pickles. >>>>>>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.. I >>>>>follow the safety rules. I made 5 or 6 different kinds of pickles >>>>>that required different kinds of preparation. I did not make >>>>>fermented pickles and therefore had the cost of vinegar. You do it >>>>>your way. >>>>>Janet US >>>> >>>>A gallon of vinegar costs under $3 but I don't like vinegared cukes, I >>>>don't consider that pickling so much as it's preserving, like >>>>embalming. Once cukes are cooked they cannot be pickled, they can >>>>only be preserved like so many corpses. In my world only fermented >>>>cukes are pickles. >>> >>> as I said, very limited in scope >> >> Look up "kimchi" - it's more than just Chinese cabbage or radishes! - >> and rethink your opinion. >> >> And why do you accuse sheldon using jars or lids being "iffy"? > >Anybody who makes fermented pickles seriously has jars or crocks with >an airlock to let out gasses and prevent airborne particles from >entering the jars. Nobody in their right mind puts wax pepper under >the lids. And they take much more longer than a week to ferment >pickles. He probably has to pull them after a week because otherwise >they'd go bad. > >Whatever Sheldon is making, they're not proper fermented pickles. >they are "Half-Assed TIAD Pickles". > >-sw You haven't a clue... there is no one recipe... you've never heard of half sours... fermented pickles are ready when they taste right to the maker. I've been preparing fermented pickles for more than 65 years, I've never had a batch go bad... early on I fermented pickles in small oak barrels, every mom n' pop hardware store in NYC sold small oak barrels, winemakers used them too for aging. Never needed an airlock, it's not wine making... I've never seen any NYC deli using an airlock... I used to make wine too and used airlocks on 5 gallon glass water cooler bottles, now they are all plastic. Fermented pickles used to be prepared in large wooden barrels but nowadays they use large plastic tubs. Fermented pickles won't spoil so long as when they are ready they are kept refrigerated and used up within a year, but can be fine for over two years. At the end of the growing season I ferment green tomatoes, luv em! I prefer pickles fermented a little more than half sour, still crisp. U.S. Janet B knows way less than you which is why I refuse to explain to her... she has obviously never prepared fermented pickles, likely never ate any... in many parts of they US they are not sold. Many people only know preserved (cooked vinegared) pickles, fermented are not preserved... not cooked, no vinegar, and they require refrigeration. Vinegared cukes are as crappy as vinegared olives, good olives are oil cured. |
No Heat Jalapenos
In article >,
says... > > On Tue, 1 Aug 2017 17:40:59 +0100, Janet > wrote: > > >In article >, > >says... > >> > >> We always wanted a variety of pickles like we had at home. If you are > >> satisfied with the one taste then you are good to go. > >> Janet US > > > > What makes you think home pickle makers only make one sort? > > > > One of the pleasures (and incentives) of home preserving is doing > >swaps with other cooks and making stuff of quality and variety you can > >never buy in shops. Like the jar of raspberry and chili preserve sitting > >in the pantry. > > > > > > Janet UK > > > If you had read correctly, you would have seen that I was replying to > one particular poster who said that he made just one pickle There are no private conversations here and I did not read Sheldons post as implying he only makes one pickle. and that > was all he wanted. How does your rebuke even follow on from the first > part of the paragraph that you have quoted above? What "rebuke"??? Are you feeling okay? Janet UK |
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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. |
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On Tue, 01 Aug 2017 10:54:09 -0600, U.S. Janet B. >
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 > >I re-use proper, approved, glass canning jars. I do not use >mayonnaise and peanut butter jars topped with waxed paper. The >reasons not to use mayonnaise etc kind of jars is that they are not >meant for re-using and standard lids may not be an exact fit, and >since they are not meant for more than one process (factory) they may >easily crack. Now where you got the idea that "I" don't use proper >glass jars and lids, I don't know. Did you look at Sheldon's jar and >lid? His set-up is what I call iffy. >Janet US You are a culinary IDIOT! The only food you know is served at a fast food drive thru. |
No Heat Jalapenos
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. Sheldon, there is no need to be embarrassed that you only know how to make one kind of pickle. It's o.k. Janet US |
No Heat Jalapenos
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 My goodness. I really am surprised that anyone would do that. Janet US |
No Heat Jalapenos
On Tue, 1 Aug 2017 17:40:59 +0100, Janet > wrote:
>In article >, >says... >> >> We always wanted a variety of pickles like we had at home. If you are >> satisfied with the one taste then you are good to go. >> Janet US > > What makes you think home pickle makers only make one sort? I make more kinds of fermented pickles than I can count... sometimes with garlic, sometimes with dill and ssometimes with other herbs, and sometimes not. I use all sorts of pickling spices and many different herbs, and fermented to different degrees... most times I prefer half sour but at times I want full sour, and anything between. People here don't seem to know that fermented is NOT preserved... otherwise they'ed be sdold from the aisle shelves and dnot from teh refrigerated shelves. I don't think Janet US cooks anything, least I've not seen any of her cooking, yet she has an awfully BIG mouth putting other people down. I've always posted pictures of my cooking and of the veggies I grow... I don't believe Janet US has ever cooked more than a bowl of cold Flackie Wackies. |
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