Alfie wrote:
> I have pre-canned olives, peppers, okra, carrots, and pickles, mixed
> with fresh cauliflower florets.
>
> I mixed them into 5% white vinegar and boiled it all. Then I poured
> boiling water in the jars and dumped them prior to filling them with the
> tightly packed veggies. Then I filled the jars with the 5% boiled
> vinegar and just put them on my kitchen counter in normal room light.
>
> I thought this would be safe to store on my kitchen counter and eat for
> many, many months, (It's been about a year), but a friend tells me they
> could still go bad and hurt me.
>
> Yikes, I don't want to die from eating this stuff. Is it safe or what?
>
>


It should be safe if there's obvious mold growing on top. (The
vinegar will keep baddies away) That doesn't mean it will taste
good. It would've had a better chance with some salt and
refrigeration for a couple of weeks instead of waiting a whole year
at room temperature.

-Bob

zxcvbob wrote:
> Alfie wrote:
>> I have pre-canned olives, peppers, okra, carrots, and pickles, mixed
>> with fresh cauliflower florets.
>>
>> I mixed them into 5% white vinegar and boiled it all. Then I poured
>> boiling water in the jars and dumped them prior to filling them with the
>> tightly packed veggies. Then I filled the jars with the 5% boiled
>> vinegar and just put them on my kitchen counter in normal room light.
>>
>> I thought this would be safe to store on my kitchen counter and eat for
>> many, many months, (It's been about a year), but a friend tells me they
>> could still go bad and hurt me.
>>
>> Yikes, I don't want to die from eating this stuff. Is it safe or what?
>>
>>
>
>
> It should be safe if there's obvious mold growing on top. (The vinegar
> will keep baddies away) That doesn't mean it will taste good. It
> would've had a better chance with some salt and refrigeration for a
> couple of weeks instead of waiting a whole year at room temperature.
>
> -Bob


I meant to say UNLESS there's obvious mold on top. (kind of changes
the meaning, don't it)

-Bob

"zxcvbob" > wrote in message
...
> zxcvbob wrote:
>> Alfie wrote:
>>> I have pre-canned olives, peppers, okra, carrots, and pickles, mixed
>>> with fresh cauliflower florets.
>>>
>>> I mixed them into 5% white vinegar and boiled it all. Then I poured
>>> boiling water in the jars and dumped them prior to filling them with the
>>> tightly packed veggies. Then I filled the jars with the 5% boiled
>>> vinegar and just put them on my kitchen counter in normal room light.
>>>
>>> I thought this would be safe to store on my kitchen counter and eat for
>>> many, many months, (It's been about a year), but a friend tells me they
>>> could still go bad and hurt me.
>>>
>>> Yikes, I don't want to die from eating this stuff. Is it safe or what?
>>>
>>>
>>
>>
>> It should be safe if there's obvious mold growing on top. (The vinegar
>> will keep baddies away) That doesn't mean it will taste good. It
>> would've had a better chance with some salt and refrigeration for a
>> couple of weeks instead of waiting a whole year at room temperature.
>>
>> -Bob
>
>
> I meant to say UNLESS there's obvious mold on top. (kind of changes the
> meaning, don't it)

Hmm just a tad..
--
--
https://www.shop.helpforheroes.org.uk/

On 2/4/2011 11:28 AM, zxcvbob wrote:
> zxcvbob wrote:
>> Alfie wrote:
>>> I have pre-canned olives, peppers, okra, carrots, and pickles, mixed
>>> with fresh cauliflower florets.
>>>
>>> I mixed them into 5% white vinegar and boiled it all. Then I poured
>>> boiling water in the jars and dumped them prior to filling them with the
>>> tightly packed veggies. Then I filled the jars with the 5% boiled
>>> vinegar and just put them on my kitchen counter in normal room light.
>>>
>>> I thought this would be safe to store on my kitchen counter and eat for
>>> many, many months, (It's been about a year), but a friend tells me they
>>> could still go bad and hurt me.
>>>
>>> Yikes, I don't want to die from eating this stuff. Is it safe or what?
>>>
>>>
>>
>>
>> It should be safe if there's obvious mold growing on top. (The vinegar
>> will keep baddies away) That doesn't mean it will taste good. It
>> would've had a better chance with some salt and refrigeration for a
>> couple of weeks instead of waiting a whole year at room temperature.
>>
>> -Bob
>
>
> I meant to say UNLESS there's obvious mold on top. (kind of changes the
> meaning, don't it)
>
> -Bob
Sheesh Bob! I thought you were trying to get Alfie to commit suicide by
pickle.

On 2/4/2011 4:44 PM, Alfie wrote:
> Ophelia;521977 Wrote:
>> You have come into one of the best groups around. The regulars are very
>> knowledgable as well as kind and helpful.
> I've received quite a bit of help from my very first question here. I've
> seen no kids wise cracks that are so common on some Internet groups. It
> looks to me like I've found a group of mature, likeable people who know
> their subject!
> Thanks to each of you.
Shucks, even our killfiles are small on this group. As long as no one
answers one of the idiots that think they're trolling us they eventually
go away.
>
> zxcvbob;522030 Wrote:
>> I meant to say UNLESS there's obvious mold on top. (kind of changes the
>> meaning, don't it)George Shirley;522059 Wrote:
>> Sheesh Bob! I thought you were trying to get Alfie to commit suicide by
>> pickle.
> Ha! George, you're cracking me up! Thanks Bob, when I first saw your
> comment, I was pretty sure what you meant to say. The only signs around
> the top of the jars is a white powdery residue that is what I believe to
> be dried vinegar. That's another reason I don't like these jars. I don't
> think they are truly air tight.
>
> George Shirley;522058 Wrote:
>> I realize you're in Oz but what type of jars are you using? Anyone with
>> a stock pot can produce safe pickles. It's a matter of putting the hot
>> stuff in hot jars, then into the stock pot, the water brought back to a
>> boil and boil your sealed jars for the time period recommended by the
>> UofGA. Today we're making mixed pickles that contain cauliflower,
>> carrots, pearl onions, red sweet chiles, celery chunks, and pickling
>> spices and turmeric.
>> We had a very light ice fall this morning and last night, temps never
>> got below 36F, ideal for freezing rain and snow, now at 39F and the ice
>> is starting to melt off the roof tops and the power lines. So far, so
>> good for us here in balmy SW Loosyanna.
> Thanks for the instructions George. The jars I have are quart size with
> a glass lid that has a rubber seal between the lid and jar base. The lid
> is fastened by a clamp system that applies pressure on the seal. Like
> the one in this picture but quart size:'Anchor Hocking 98590 - 17 oz
> Heremes Jar, Clamp Top Lid, Crystal' (http://tinyurl.com/65ft5pj)

Those are the old "lightning top" type jars that are no longer
considered safe. Hie yourself to Walmart or something similar and buy
some pints or quarts from Ball with the separate rings and lids. Much
safer and your pickles can be put up by the boiling water bath method.
Buy the Ball Blue Book while you're at it.
>
> I'm in North Florida near Jacksonville. You're just up the street from
> me. We're finally staying above the freezing weather. It's been hovering
> around 60-65F the last few nights. What made you think I was from
> Australia? (That's "oz", right?)
It is supposed to hit 21F here tonight, hoping it doesn't, I do hate
cold weather. Might have been your email address, we've had some folks
from Orstrailia visit us with the same domain name. Florida, are you
original or a snowbird that moved souf'? Have a good friend just moved
back to Boca Raton from Central Florida after his wife died. I used to
fly in and out of NAS JAX frequently back in the late fifties. Those
were the days, Naval Air Stations leftover from WWII all over the place,
got to see a lot of the US of A from about 10,000 feet up to 20,000. All
grown up now I reckon, haven't been there since the mid-eighties when we
were visiting Florida on our way to Texas from Saudi Arabia.
>
>

On 2/4/2011 3:44 PM, Alfie wrote:

>
> I'm in North Florida near Jacksonville. You're just up the street from
> me. We're finally staying above the freezing weather. It's been hovering
> around 60-65F the last few nights. What made you think I was from
> Australia? (That's "oz", right?)
>
>


Probably because your return email address appears as:

@no-mx.forums.yourdomain.com.au

loria p

In article >,
Alfie > wrote:

> Ophelia;521977 Wrote:
> > You have come into one of the best groups around. The regulars are very
> > knowledgable as well as kind and helpful.
> I've received quite a bit of help from my very first question here. I've
> seen no kids wise cracks that are so common on some Internet groups. It
> looks to me like I've found a group of mature, likeable people who know
> their subject!

Don't hold your breath. "-)

> Thanks to each of you.

You're welcome. You've heard from the wizened elders (especially Jorge)
of the group. Welcome to the fray.

> zxcvbob;522030 Wrote:
> > I meant to say UNLESS there's obvious mold on top. (kind of changes the

> I'm in North Florida near Jacksonville. You're just up the street from
> me. We're finally staying above the freezing weather. It's been hovering
> around 60-65F the last few nights. What made you think I was from
> Australia? (That's "oz", right?)

The domain name in your email address. It ends in .au.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller

On 2/6/2011 1:49 PM, Melba's Jammin' wrote:
> In >,
> > wrote:
>
>> Ophelia;521977 Wrote:
>>> You have come into one of the best groups around. The regulars are very
>>> knowledgable as well as kind and helpful.
>> I've received quite a bit of help from my very first question here. I've
>> seen no kids wise cracks that are so common on some Internet groups. It
>> looks to me like I've found a group of mature, likeable people who know
>> their subject!
>
> Don't hold your breath. "-)
>
>> Thanks to each of you.
>
> You're welcome. You've heard from the wizened elders (especially Jorge)
> of the group. Welcome to the fray.

I am not wizened, I am seasoned, very, very seasoned. Don't make me get
my big stainless steel GI spoon after you.
>
>> zxcvbob;522030 Wrote:
>>> I meant to say UNLESS there's obvious mold on top. (kind of changes the
>
>> I'm in North Florida near Jacksonville. You're just up the street from
>> me. We're finally staying above the freezing weather. It's been hovering
>> around 60-65F the last few nights. What made you think I was from
>> Australia? (That's "oz", right?)
>
> The domain name in your email address. It ends in .au.
>
Yah, by golly! I thought for sure he was in Oz based on the .au. Been a
long time since I was wrong about anything, maybe three days or so.