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No Heat Jalapenos
On Tue, 01 Aug 2017 11:09:43 -0600, U.S. Janet B. >
wrote: >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 You are an IDIOT and an UNEDUCATED IDIOT. If you have ever cooked anything you'd have showed us. You are constantly blathering about all the plant growing you do yet you've never shown anything. You are a LIAR! |
No Heat Jalapenos
On Tue, 01 Aug 2017 15:30:00 -0600, U.S. Janet B. >
wrote: >On Tue, 1 Aug 2017 21:23:46 +0100, Janet > wrote: > >>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 > >Well, if you had read correctly, you would have seen that I was >replying to another's comment. (I believe that is allowed here?) >Perhaps it is different in English on the other side of the Atlantic? >Sheldon very clearly says (several times) that he regards any pickle >other than the one specific one he makes as worthless . Again, a >reading problem? Yay, a Janet off! |
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. Oh, well. I do those kind of pickles. They're just something that one throws together when you have a couple of cucumbers too many. I never really considered they were a real pickle . It's just a way to keep cucumbers from throwing extra cucumbers away. Janet US |
No Heat Jalapenos
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 |
No Heat Jalapenos
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." You have to see this in Janet US' cultural context. If she gives someone jam in a re-used jar and sometime that week that person sneezes, they'll sue her. |
No Heat Jalapenos
Am Mittwoch, 2. August 2017 23:34:29 UTC+2 schrieb Bruce:
> 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." > > You have to see this in Janet US' cultural context. If she gives > someone jam in a re-used jar and sometime that week that person > sneezes, they'll sue her. She would drop dead if she ever came to Germany: All kind of beverages also available in reusable glass-bottles (less deposit than for plastic or alu) - even this kind: https://de.wikipedia.org/wiki/B%C3%BCgelverschluss Yogurt, cream etc. are available in reusable jars, milk in bottles - glass plus deposit. Bye, Sanne. |
No Heat Jalapenos
On Wed, 2 Aug 2017 14:47:58 -0700 (PDT), sanne
> wrote: >Am Mittwoch, 2. August 2017 23:34:29 UTC+2 schrieb Bruce: >> 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." >> >> You have to see this in Janet US' cultural context. If she gives >> someone jam in a re-used jar and sometime that week that person >> sneezes, they'll sue her. > >She would drop dead if she ever came to Germany: All kind of beverages >also available in reusable glass-bottles (less deposit than for plastic >or alu) - even this kind: https://de.wikipedia.org/wiki/B%C3%BCgelverschluss >Yogurt, cream etc. are available in reusable jars, milk in bottles - >glass plus deposit. Same in NL. Beer bottles etc. are re-used on a large scale. And we have those Bügelflaschen too. They're used for one of the most popular beers: <http://grolsch.nl/cms/sites/default/files/beers/premium_0_0.png> |
No Heat Jalapenos
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. Exact recipes for fermenting pickles do not exist... everyone who ferments uses their own methods, same as everyone home ferments wine and refills the same wine bottles for lifetimes. Wasn't too long ago beverage companies reused bottles over and over, even dairies reused milk bottles. I have a few old siphon seltza bottles that were refilled probably thousands of times. |
No Heat Jalapenos
On Tue, 01 Aug 2017 17:31:39 -0400, wrote:
>On Tue, 01 Aug 2017 11:09:43 -0600, U.S. Janet B. > >wrote: > >>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 > >You are an IDIOT and an UNEDUCATED IDIOT. If you have ever cooked >anything you'd have showed us. You are constantly blathering about all >the plant growing you do yet you've never shown anything. You are a >LIAR! and you are old enough to be senile and have lost your memory. Many pictures of garden, cooking etc. Go to bed old man Janet US |
No Heat Jalapenos
On Friday, May 23, 2014 at 2:40:05 PM UTC-5, Tara wrote:
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my > head ... > > Tara Hhhhmmmmm no heat? So what is the point? They dont sound very good. |
No Heat Jalapenos
On Tue, 01 Aug 2017 17:25:58 -0400, wrote:
>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. you're just like trump. You have no identity unless you can belittle someone else and lie about how great you are. None of this would have started if you hadn't belittled my efforts. I've seen pictures of your cooking. I wouldn't eat anything from your house because of the filthy pots and pans. You're always claim you are so clean -- doesn't show in your pots and pans. Your pots and pans show that you are too lazy to clean them. Go to bed old man. Janet US |
No Heat Jalapenos
On Wed, 02 Aug 2017 16:53:38 -0600, U.S. Janet B. >
wrote: >On Tue, 01 Aug 2017 17:25:58 -0400, wrote: > >>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. > >you're just like trump. You have no identity unless you can belittle >someone else and lie about how great you are. None of this would have >started if you hadn't belittled my efforts. I've seen pictures of >your cooking. I wouldn't eat anything from your house because of the >filthy pots and pans. You're always claim you are so clean -- doesn't >show in your pots and pans. Your pots and pans show that you are too >lazy to clean them. Ok, the Janet-off fizzled out, but we have a Domestic Goddess-off instead. It's Snooty Janet versus Old Perv! |
No Heat Jalapenos
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 |
No Heat Jalapenos
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 |
No Heat Jalapenos
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 |
No Heat Jalapenos
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. |
No Heat Jalapenos
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. |
No Heat Jalapenos
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. |
No Heat Jalapenos
On Friday, August 4, 2017 at 4:49:43 AM UTC-4, sanne wrote:
> 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. Thanks, but I think I'll keep going to one of the half-dozen Korean groceries in town and buying banchan. Cindy Hamilton |
No Heat Jalapenos
On Friday, May 23, 2014 at 12:40:05 PM UTC-7, Tara wrote:
> Kroger has jars of pickled jalapeño slices labeled "no heat". Shaking my > head ... > > Tara A lot of people cannot eat the spicey hot jalapeno and the Kroger No heat Jalapeno. Don't knock it....everyone has their own taste. |
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