Today I spotted pickling vinegar at the supermarket. I had a look and it is
6%. I suppose one needen't boil it down?

--
--

https://www.shop.helpforheroes.org.uk/

On 4/8/2011 10:30 AM, Ophelia wrote:
> Today I spotted pickling vinegar at the supermarket. I had a look and it
> is 6%. I suppose one needen't boil it down?
>
You still need to follow the proper recipe O. Most say just bring the
product to a boil and hold it for x number of minutes. That is to
sterilize the product, not to boil down the vinegar. 5% is the standard
in the US, other nations have different standards. I would go with the
6% and just follow the recipe.

"George Shirley" > wrote in message
. com...
> On 4/8/2011 10:30 AM, Ophelia wrote:
>> Today I spotted pickling vinegar at the supermarket. I had a look and it
>> is 6%. I suppose one needen't boil it down?
>>
> You still need to follow the proper recipe O. Most say just bring the
> product to a boil and hold it for x number of minutes. That is to
> sterilize the product, not to boil down the vinegar. 5% is the standard in
> the US, other nations have different standards. I would go with the 6% and
> just follow the recipe.

Thanks, George, I thought I would but wanted to check with the experts)

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--

https://www.shop.helpforheroes.org.uk/

In article >,
"Ophelia" > wrote:

> Today I spotted pickling vinegar at the supermarket. I had a look and it is
> 6%. I suppose one needen't boil it down?
>
> --
Boil it down to what end? It's stronger than most vinegar available
here. I should think you could use it in any pickling recipe without
concern for safety. What will you be pickling, Miss O?
--
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

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> Today I spotted pickling vinegar at the supermarket. I had a look and it
>> is
>> 6%. I suppose one needen't boil it down?
>>
>> --
> Boil it down to what end? It's stronger than most vinegar available
> here. I should think you could use it in any pickling recipe without
> concern for safety. What will you be pickling, Miss O?

Ahh I didn't actually buy any because I have plenty of regular 5% malt
vinegar in my store. I saw it on a shelf of a store where one would not
normally see such a thing and it had a fancy label proclaiming it to be
'Pickling Vinegar'! I was curious and had a look at it to see what it was.

Just curiosity is all I had never seen that before.

--
--

https://www.shop.helpforheroes.org.uk/

In article >, Ophelia
> wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Today I spotted pickling vinegar at the supermarket. I had a look and it
> >> is
> >> 6%. I suppose one needen't boil it down?
> >>
> >> --
> > Boil it down to what end? It's stronger than most vinegar available
> > here. I should think you could use it in any pickling recipe without
> > concern for safety. What will you be pickling, Miss O?
>
> Ahh I didn't actually buy any because I have plenty of regular 5% malt
> vinegar in my store. I saw it on a shelf of a store where one would not
> normally see such a thing and it had a fancy label proclaiming it to be
> 'Pickling Vinegar'! I was curious and had a look at it to see what it was.
>
> Just curiosity is all I had never seen that before.

It's 7% here in Canada, but I don't use it for pickles. Tried it once
and you'd be amazed at the difference those 2% make! Nasty...

"Dave Balderstone" > wrote in message
news:110420112239590220%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, Ophelia
> > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> Today I spotted pickling vinegar at the supermarket. I had a look and
>> >> it
>> >> is
>> >> 6%. I suppose one needen't boil it down?
>> >>
>> >> --
>> > Boil it down to what end? It's stronger than most vinegar available
>> > here. I should think you could use it in any pickling recipe without
>> > concern for safety. What will you be pickling, Miss O?
>>
>> Ahh I didn't actually buy any because I have plenty of regular 5% malt
>> vinegar in my store. I saw it on a shelf of a store where one would not
>> normally see such a thing and it had a fancy label proclaiming it to be
>> 'Pickling Vinegar'! I was curious and had a look at it to see what it
>> was.
>>
>> Just curiosity is all I had never seen that before.
>
> It's 7% here in Canada, but I don't use it for pickles. Tried it once
> and you'd be amazed at the difference those 2% make! Nasty...

What does it get used for?


--
--

https://www.shop.helpforheroes.org.uk/

On Mon, 11 Apr 2011 22:39:59 -0600, Dave Balderstone
> wrote:

>In article >, Ophelia
> wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> Today I spotted pickling vinegar at the supermarket. I had a look and it
>> >> is
>> >> 6%. I suppose one needen't boil it down?
>> >>
>> >> --
>> > Boil it down to what end? It's stronger than most vinegar available
>> > here. I should think you could use it in any pickling recipe without
>> > concern for safety. What will you be pickling, Miss O?
>>
>> Ahh I didn't actually buy any because I have plenty of regular 5% malt
>> vinegar in my store. I saw it on a shelf of a store where one would not
>> normally see such a thing and it had a fancy label proclaiming it to be
>> 'Pickling Vinegar'! I was curious and had a look at it to see what it was.
>>
>> Just curiosity is all I had never seen that before.
>
>It's 7% here in Canada, but I don't use it for pickles. Tried it once
>and you'd be amazed at the difference those 2% make! Nasty...

7% is not all that common in my area of Southern Ontario and it is
much more expensive than the 5%. We have tried 7% in the past and
noticed little if any difference between it and the 5% so will never
pay extra for it again. 5% distilled white vinegar is cheaper than
water at Costco. Besides, most pickling recipes I've seen specify 5%.
We're talking 5% regular distilled white vinegar. "O" is talking malt
vinegar. At the price of malt vinegar around here, we'd have to up our
line of credit or re-mortgage the house to buy enough for a season's
worth of pickling.

Ross.

Ophelia wrote:
> "Dave Balderstone" > wrote:
>
>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
>> and you'd be amazed at the difference those 2% make! Nasty...
>
> What does it get used for?

On fries/chips at least. As a an optional flavoring at the table for
soups or stews. In pickling I've only seen distilled vinegar in
recipes. The strong flavor of malt vinegar isn't promising for
pickling, no matter the strength.

"Doug Freyburger" > wrote in message
...
> Ophelia wrote:
>> "Dave Balderstone" > wrote:
>>
>>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
>>> and you'd be amazed at the difference those 2% make! Nasty...
>>
>> What does it get used for?
>
> On fries/chips at least. As a an optional flavoring at the table for
> soups or stews. In pickling I've only seen distilled vinegar in
> recipes. The strong flavor of malt vinegar isn't promising for
> pickling, no matter the strength.

OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
that 5% vinegar but mostly for pickled eggs. I suppose because we are so
used to malt vinegar, we can tolerate it more than most.
--
--

https://www.shop.helpforheroes.org.uk/

Ophelia wrote:
> "Doug Freyburger" > wrote:
>
>> On fries/chips at least. As a an optional flavoring at the table for
>> soups or stews. In pickling I've only seen distilled vinegar in
>> recipes. The strong flavor of malt vinegar isn't promising for
>> pickling, no matter the strength.
>
> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
> used to malt vinegar, we can tolerate it more than most.

My heritage is 1/8th your side of the channel 7/8ths the other side of
the channel. I grew up using cider vinegar on fries not malt vinegar on
chips. Same pattern, different detail. But distilled vinegar for
marinates and pickling.

"Doug Freyburger" > wrote in message
...
> Ophelia wrote:
>> "Doug Freyburger" > wrote:
>>
>>> On fries/chips at least. As a an optional flavoring at the table for
>>> soups or stews. In pickling I've only seen distilled vinegar in
>>> recipes. The strong flavor of malt vinegar isn't promising for
>>> pickling, no matter the strength.
>>
>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>> with
>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>> used to malt vinegar, we can tolerate it more than most.
>
> My heritage is 1/8th your side of the channel 7/8ths the other side of
> the channel. I grew up using cider vinegar on fries not malt vinegar on
> chips. Same pattern, different detail. But distilled vinegar for
> marinates and pickling.

<g> It took me a minute to work that one out.. but it is late here)

In every fish (fried fish and chips) shop here they will offer you malt
vinegar and it is what I grew up with for sprinkling on chips/fries)

Heck whatever we are used to is right of us eh?
--
--

https://www.shop.helpforheroes.org.uk/

On 4/12/2011 3:54 PM, Ophelia wrote:
>
>
> "Doug Freyburger" > wrote in message
> ...
>> Ophelia wrote:
>>> "Doug Freyburger" > wrote:
>>>
>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>> pickling, no matter the strength.
>>>
>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>>> used to malt vinegar, we can tolerate it more than most.
>>
>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>> the channel. I grew up using cider vinegar on fries not malt vinegar on
>> chips. Same pattern, different detail. But distilled vinegar for
>> marinates and pickling.
>
> <g> It took me a minute to work that one out.. but it is late here)
>
> In every fish (fried fish and chips) shop here they will offer you malt
> vinegar and it is what I grew up with for sprinkling on chips/fries)
>
> Heck whatever we are used to is right of us eh?

I got into a contest with an elderly (older than me by at least five
years and that is elderly) just the other day. She insisted it was okay
to just slop jellies and jams into a jar, put the lid on the mayo jar
and invert it. Asked her when was the last time she had eaten jelly or
jam that way, she said probably fifty years as she preferred Smucker's
jams to homemade. Since she is never going to preserve any food anyway I
terminated the conversation. Did tell her husband, a good friend, that
if any of his descendants decided to start making home preserved food to
have them contact me and not his wife. He just grinned and said he would.

What suits your own taste is fine as far as I'm concerned until, you
start pronouncing that unsafe methods of food preserving are just okey
dokey with you and you preach that sermon to people who don't know
better. Luckily we've got folks in at least three countries that don't
do that on this newsgroup.

I don't know if someone on high was just looking after us as kids or if
we were a tougher generation but we ate some preserved foods sixty years
ago that I wouldn't touch nowadays and thought nothing of it. The state
of the art of food preserving has advanced significantly just in my
lifetime and home made food is much safer nowadays in my not so humble
opinion.

I was never vaccinated for any childhood diseases back then, all that
started after my kids were teens and that has been years ago. Two of my
old friends have shingles now from having chicken pox as a kid, poor
things are being driven insane by the stuff, even with modern meds. I
had chicken pox, two types of measles, mumps, diptheria and everything
but scarlet fever and typhoid and I have friends who had the last two. I
had malaria as a kid and it has only flared up once since I was seven
years old. I've never had a small pox vaccination in my life that took
because my mom had small pox when she was five years old and survived.
If vaccinations and good food preserving methods save my grand and great
grand kids from going through all the disease we elders have gone
through I am ecstatic.

George, stepping down off the soapbox

"George Shirley" > wrote in message
.com...
> On 4/12/2011 3:54 PM, Ophelia wrote:
>>
>>
>> "Doug Freyburger" > wrote in message
>> ...
>>> Ophelia wrote:
>>>> "Doug Freyburger" > wrote:
>>>>
>>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>>> pickling, no matter the strength.
>>>>
>>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>>>> with
>>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are
>>>> so
>>>> used to malt vinegar, we can tolerate it more than most.
>>>
>>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>>> the channel. I grew up using cider vinegar on fries not malt vinegar on
>>> chips. Same pattern, different detail. But distilled vinegar for
>>> marinates and pickling.
>>
>> <g> It took me a minute to work that one out.. but it is late here)
>>
>> In every fish (fried fish and chips) shop here they will offer you malt
>> vinegar and it is what I grew up with for sprinkling on chips/fries)
>>
>> Heck whatever we are used to is right of us eh?
>
> I got into a contest with an elderly (older than me by at least five years
> and that is elderly) just the other day. She insisted it was okay to just
> slop jellies and jams into a jar, put the lid on the mayo jar and invert
> it. Asked her when was the last time she had eaten jelly or jam that way,
> she said probably fifty years as she preferred Smucker's jams to homemade.
> Since she is never going to preserve any food anyway I terminated the
> conversation. Did tell her husband, a good friend, that if any of his
> descendants decided to start making home preserved food to have them
> contact me and not his wife. He just grinned and said he would.
>
> What suits your own taste is fine as far as I'm concerned until, you start
> pronouncing that unsafe methods of food preserving are just okey dokey
> with you and you preach that sermon to people who don't know better.
> Luckily we've got folks in at least three countries that don't do that on
> this newsgroup.
>
> I don't know if someone on high was just looking after us as kids or if we
> were a tougher generation but we ate some preserved foods sixty years ago
> that I wouldn't touch nowadays and thought nothing of it. The state of the
> art of food preserving has advanced significantly just in my lifetime and
> home made food is much safer nowadays in my not so humble opinion.
>
> I was never vaccinated for any childhood diseases back then, all that
> started after my kids were teens and that has been years ago. Two of my
> old friends have shingles now from having chicken pox as a kid, poor
> things are being driven insane by the stuff, even with modern meds. I had
> chicken pox, two types of measles, mumps, diptheria and everything but
> scarlet fever and typhoid and I have friends who had the last two. I had
> malaria as a kid and it has only flared up once since I was seven years
> old. I've never had a small pox vaccination in my life that took because
> my mom had small pox when she was five years old and survived. If
> vaccinations and good food preserving methods save my grand and great
> grand kids from going through all the disease we elders have gone through
> I am ecstatic.
>
> George, stepping down off the soapbox

Oh blimey, when I said "Heck whatever we are used to is right of us eh?"
I was talking about flavour/taste!" I wasn't talking about preserving(

--
--

https://www.shop.helpforheroes.org.uk/

On 4/12/2011 4:30 PM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> .com...
>> On 4/12/2011 3:54 PM, Ophelia wrote:
>>>
>>>
>>> "Doug Freyburger" > wrote in message
>>> ...
>>>> Ophelia wrote:
>>>>> "Doug Freyburger" > wrote:
>>>>>
>>>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>>>> pickling, no matter the strength.
>>>>>
>>>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>>>>> with
>>>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are
>>>>> so
>>>>> used to malt vinegar, we can tolerate it more than most.
>>>>
>>>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>>>> the channel. I grew up using cider vinegar on fries not malt vinegar on
>>>> chips. Same pattern, different detail. But distilled vinegar for
>>>> marinates and pickling.
>>>
>>> <g> It took me a minute to work that one out.. but it is late here)
>>>
>>> In every fish (fried fish and chips) shop here they will offer you malt
>>> vinegar and it is what I grew up with for sprinkling on chips/fries)
>>>
>>> Heck whatever we are used to is right of us eh?
>>
>> I got into a contest with an elderly (older than me by at least five
>> years
>> and that is elderly) just the other day. She insisted it was okay to just
>> slop jellies and jams into a jar, put the lid on the mayo jar and invert
>> it. Asked her when was the last time she had eaten jelly or jam that way,
>> she said probably fifty years as she preferred Smucker's jams to
>> homemade.
>> Since she is never going to preserve any food anyway I terminated the
>> conversation. Did tell her husband, a good friend, that if any of his
>> descendants decided to start making home preserved food to have them
>> contact me and not his wife. He just grinned and said he would.
>>
>> What suits your own taste is fine as far as I'm concerned until, you
>> start
>> pronouncing that unsafe methods of food preserving are just okey dokey
>> with you and you preach that sermon to people who don't know better.
>> Luckily we've got folks in at least three countries that don't do that on
>> this newsgroup.
>>
>> I don't know if someone on high was just looking after us as kids or
>> if we
>> were a tougher generation but we ate some preserved foods sixty years ago
>> that I wouldn't touch nowadays and thought nothing of it. The state of
>> the
>> art of food preserving has advanced significantly just in my lifetime and
>> home made food is much safer nowadays in my not so humble opinion.
>>
>> I was never vaccinated for any childhood diseases back then, all that
>> started after my kids were teens and that has been years ago. Two of my
>> old friends have shingles now from having chicken pox as a kid, poor
>> things are being driven insane by the stuff, even with modern meds. I had
>> chicken pox, two types of measles, mumps, diptheria and everything but
>> scarlet fever and typhoid and I have friends who had the last two. I had
>> malaria as a kid and it has only flared up once since I was seven years
>> old. I've never had a small pox vaccination in my life that took because
>> my mom had small pox when she was five years old and survived. If
>> vaccinations and good food preserving methods save my grand and great
>> grand kids from going through all the disease we elders have gone through
>> I am ecstatic.
>>
>> George, stepping down off the soapbox
>
> Oh blimey, when I said "Heck whatever we are used to is right of us eh?"
> I was talking about flavour/taste!" I wasn't talking about preserving(
>
I know that O, one thing just led to another. Everyone's taste is
different from another persons. Even around this old house, I like a
little hot sauce in my gumbo, Miz Anne doesn't. She likes cooked turnips
and kale and I don't, that's all about taste and flavor.

And I know you're not a Cockney too. <G>

In article >, Ophelia
> wrote:

> "Doug Freyburger" > wrote in message
> ...
> > Ophelia wrote:
> >> "Dave Balderstone" > wrote:
> >>
> >>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
> >>> and you'd be amazed at the difference those 2% make! Nasty...
> >>
> >> What does it get used for?
> >
> > On fries/chips at least. As a an optional flavoring at the table for
> > soups or stews. In pickling I've only seen distilled vinegar in
> > recipes. The strong flavor of malt vinegar isn't promising for
> > pickling, no matter the strength.
>
> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
> used to malt vinegar, we can tolerate it more than most.

Sorry if I was unclear. The 7% vinegar here is white, not malt. I guess
some folk use it for pickling, but I don't like the results.

"George Shirley" > wrote in message
.com...
> On 4/12/2011 3:54 PM, Ophelia wrote:
>>
>>
>> "Doug Freyburger" > wrote in message
>> ...
>>> Ophelia wrote:
>>>> "Doug Freyburger" > wrote:
>>>>
>>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>>> pickling, no matter the strength.
>>>>
>>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>>>> with
>>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are
>>>> so
>>>> used to malt vinegar, we can tolerate it more than most.
>>>
>>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>>> the channel. I grew up using cider vinegar on fries not malt vinegar on
>>> chips. Same pattern, different detail. But distilled vinegar for
>>> marinates and pickling.
>>
>> <g> It took me a minute to work that one out.. but it is late here)
>>
>> In every fish (fried fish and chips) shop here they will offer you malt
>> vinegar and it is what I grew up with for sprinkling on chips/fries)
>>
>> Heck whatever we are used to is right of us eh?
>
> I got into a contest with an elderly (older than me by at least five years
> and that is elderly) just the other day. She insisted it was okay to just
> slop jellies and jams into a jar, put the lid on the mayo jar and invert
> it. Asked her when was the last time she had eaten jelly or jam that way,
> she said probably fifty years as she preferred Smucker's jams to homemade.
> Since she is never going to preserve any food anyway I terminated the
> conversation. Did tell her husband, a good friend, that if any of his
> descendants decided to start making home preserved food to have them
> contact me and not his wife. He just grinned and said he would.
>
> What suits your own taste is fine as far as I'm concerned until, you start
> pronouncing that unsafe methods of food preserving are just okey dokey
> with you and you preach that sermon to people who don't know better.
> Luckily we've got folks in at least three countries that don't do that on
> this newsgroup.
>
> I don't know if someone on high was just looking after us as kids or if we
> were a tougher generation but we ate some preserved foods sixty years ago
> that I wouldn't touch nowadays and thought nothing of it. The state of the
> art of food preserving has advanced significantly just in my lifetime and
> home made food is much safer nowadays in my not so humble opinion.
>
> I was never vaccinated for any childhood diseases back then, all that
> started after my kids were teens and that has been years ago. Two of my
> old friends have shingles now from having chicken pox as a kid, poor
> things are being driven insane by the stuff, even with modern meds. I had
> chicken pox, two types of measles, mumps, diptheria and everything but
> scarlet fever and typhoid and I have friends who had the last two. I had
> malaria as a kid and it has only flared up once since I was seven years
> old. I've never had a small pox vaccination in my life that took because
> my mom had small pox when she was five years old and survived. If
> vaccinations and good food preserving methods save my grand and great
> grand kids from going through all the disease we elders have gone through
> I am ecstatic.
>
> George, stepping down off the soapbox

Heck, George! I was talking about which vinegar you prefer on your fish and
chips...

--
--

https://www.shop.helpforheroes.org.uk/

"George Shirley" > wrote in message
.com...
> On 4/12/2011 4:30 PM, Ophelia wrote:
>>
>>
>> "George Shirley" > wrote in message
>> .com...
>>> On 4/12/2011 3:54 PM, Ophelia wrote:
>>>>
>>>>
>>>> "Doug Freyburger" > wrote in message
>>>> ...
>>>>> Ophelia wrote:
>>>>>> "Doug Freyburger" > wrote:
>>>>>>
>>>>>>> On fries/chips at least. As a an optional flavoring at the table for
>>>>>>> soups or stews. In pickling I've only seen distilled vinegar in
>>>>>>> recipes. The strong flavor of malt vinegar isn't promising for
>>>>>>> pickling, no matter the strength.
>>>>>>
>>>>>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>>>>>> with
>>>>>> that 5% vinegar but mostly for pickled eggs. I suppose because we are
>>>>>> so
>>>>>> used to malt vinegar, we can tolerate it more than most.
>>>>>
>>>>> My heritage is 1/8th your side of the channel 7/8ths the other side of
>>>>> the channel. I grew up using cider vinegar on fries not malt vinegar
>>>>> on
>>>>> chips. Same pattern, different detail. But distilled vinegar for
>>>>> marinates and pickling.
>>>>
>>>> <g> It took me a minute to work that one out.. but it is late here)
>>>>
>>>> In every fish (fried fish and chips) shop here they will offer you malt
>>>> vinegar and it is what I grew up with for sprinkling on chips/fries)
>>>>
>>>> Heck whatever we are used to is right of us eh?
>>>
>>> I got into a contest with an elderly (older than me by at least five
>>> years
>>> and that is elderly) just the other day. She insisted it was okay to
>>> just
>>> slop jellies and jams into a jar, put the lid on the mayo jar and invert
>>> it. Asked her when was the last time she had eaten jelly or jam that
>>> way,
>>> she said probably fifty years as she preferred Smucker's jams to
>>> homemade.
>>> Since she is never going to preserve any food anyway I terminated the
>>> conversation. Did tell her husband, a good friend, that if any of his
>>> descendants decided to start making home preserved food to have them
>>> contact me and not his wife. He just grinned and said he would.
>>>
>>> What suits your own taste is fine as far as I'm concerned until, you
>>> start
>>> pronouncing that unsafe methods of food preserving are just okey dokey
>>> with you and you preach that sermon to people who don't know better.
>>> Luckily we've got folks in at least three countries that don't do that
>>> on
>>> this newsgroup.
>>>
>>> I don't know if someone on high was just looking after us as kids or
>>> if we
>>> were a tougher generation but we ate some preserved foods sixty years
>>> ago
>>> that I wouldn't touch nowadays and thought nothing of it. The state of
>>> the
>>> art of food preserving has advanced significantly just in my lifetime
>>> and
>>> home made food is much safer nowadays in my not so humble opinion.
>>>
>>> I was never vaccinated for any childhood diseases back then, all that
>>> started after my kids were teens and that has been years ago. Two of my
>>> old friends have shingles now from having chicken pox as a kid, poor
>>> things are being driven insane by the stuff, even with modern meds. I
>>> had
>>> chicken pox, two types of measles, mumps, diptheria and everything but
>>> scarlet fever and typhoid and I have friends who had the last two. I had
>>> malaria as a kid and it has only flared up once since I was seven years
>>> old. I've never had a small pox vaccination in my life that took because
>>> my mom had small pox when she was five years old and survived. If
>>> vaccinations and good food preserving methods save my grand and great
>>> grand kids from going through all the disease we elders have gone
>>> through
>>> I am ecstatic.
>>>
>>> George, stepping down off the soapbox
>>
>> Oh blimey, when I said "Heck whatever we are used to is right of us
>> eh?"
>> I was talking about flavour/taste!" I wasn't talking about preserving(
>>
> I know that O, one thing just led to another. Everyone's taste is
> different from another persons. Even around this old house, I like a
> little hot sauce in my gumbo, Miz Anne doesn't. She likes cooked turnips
> and kale and I don't, that's all about taste and flavor.

Nodnodnodnodnodnodnod

> And I know you're not a Cockney too. <G>

Nodnodnodnodnodnodnod


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"Dave Balderstone" > wrote in message
news:120420111827515830%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, Ophelia
> > wrote:
>
>> "Doug Freyburger" > wrote in message
>> ...
>> > Ophelia wrote:
>> >> "Dave Balderstone" > wrote:
>> >>
>> >>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
>> >>> and you'd be amazed at the difference those 2% make! Nasty...
>> >>
>> >> What does it get used for?
>> >
>> > On fries/chips at least. As a an optional flavoring at the table for
>> > soups or stews. In pickling I've only seen distilled vinegar in
>> > recipes. The strong flavor of malt vinegar isn't promising for
>> > pickling, no matter the strength.
>>
>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>> with
>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>> used to malt vinegar, we can tolerate it more than most.
>
> Sorry if I was unclear. The 7% vinegar here is white, not malt. I guess
> some folk use it for pickling, but I don't like the results.

OK. I haven't pickled with white vinegar, because so far all I have pickled
are onions and eggs.. but I working on it thanks to he who shall not be
named In case he tells me off again....;p

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In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> Today I spotted pickling vinegar at the supermarket. I had a look and it
> >> is
> >> 6%. I suppose one needen't boil it down?
> >>
> >> --
> > Boil it down to what end? It's stronger than most vinegar available
> > here. I should think you could use it in any pickling recipe without
> > concern for safety. What will you be pickling, Miss O?
>
> Ahh I didn't actually buy any because I have plenty of regular 5% malt
> vinegar in my store. I saw it on a shelf of a store where one would not
> normally see such a thing and it had a fancy label proclaiming it to be
> 'Pickling Vinegar'! I was curious and had a look at it to see what it was.
>
> Just curiosity is all I had never seen that before.
>
> --

Got it. For a brief time, there was (in my market area) a 6% "pickling
vinegar" made by Heinz, I think. I *think* 6% vinegar for pickling is
common (or at least not unusual) in Canada. Here, not so much.

--
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

In article >,
"Ophelia" > wrote:

> "Dave Balderstone" > wrote in message
> > It's 7% here in Canada, but I don't use it for pickles. Tried it once
> > and you'd be amazed at the difference those 2% make! Nasty...
>
> What does it get used for?
>
>
> --

I'm guessing it might be used for household cleaning.

--
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

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Dave Balderstone" > wrote in message
>> > It's 7% here in Canada, but I don't use it for pickles. Tried it once
>> > and you'd be amazed at the difference those 2% make! Nasty...
>>
>> What does it get used for?
>>
>>
>> --
>
> I'm guessing it might be used for household cleaning.

Hmmm I am guessing that would work
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"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> Today I spotted pickling vinegar at the supermarket. I had a look and
>> >> it
>> >> is
>> >> 6%. I suppose one needen't boil it down?
>> >>
>> >> --
>> > Boil it down to what end? It's stronger than most vinegar available
>> > here. I should think you could use it in any pickling recipe without
>> > concern for safety. What will you be pickling, Miss O?
>>
>> Ahh I didn't actually buy any because I have plenty of regular 5% malt
>> vinegar in my store. I saw it on a shelf of a store where one would not
>> normally see such a thing and it had a fancy label proclaiming it to be
>> 'Pickling Vinegar'! I was curious and had a look at it to see what it
>> was.
>>
>> Just curiosity is all I had never seen that before.
>>
>> --
>
> Got it. For a brief time, there was (in my market area) a 6% "pickling
> vinegar" made by Heinz, I think. I *think* 6% vinegar for pickling is
> common (or at least not unusual) in Canada. Here, not so much.

I haven't seen that but I haven't looked for it either. Once I start
pickling new stuff, maybe I will have to start looking for different
vinegars
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On 4/13/2011 9:03 AM, Ophelia wrote:
>
>
> "Melba's Jammin'" > wrote in message
> ...
>> In article >,
>> "Ophelia" > wrote:
>>
>>> "Melba's Jammin'" > wrote in message
>>> ...
>>> > In article >,
>>> > "Ophelia" > wrote:
>>> >
>>> >> Today I spotted pickling vinegar at the supermarket. I had a look
>>> and >> it
>>> >> is
>>> >> 6%. I suppose one needen't boil it down?
>>> >>
>>> >> --
>>> > Boil it down to what end? It's stronger than most vinegar available
>>> > here. I should think you could use it in any pickling recipe without
>>> > concern for safety. What will you be pickling, Miss O?
>>>
>>> Ahh I didn't actually buy any because I have plenty of regular 5% malt
>>> vinegar in my store. I saw it on a shelf of a store where one would not
>>> normally see such a thing and it had a fancy label proclaiming it to be
>>> 'Pickling Vinegar'! I was curious and had a look at it to see what it
>>> was.
>>>
>>> Just curiosity is all I had never seen that before.
>>>
>>> --
>>
>> Got it. For a brief time, there was (in my market area) a 6% "pickling
>> vinegar" made by Heinz, I think. I *think* 6% vinegar for pickling is
>> common (or at least not unusual) in Canada. Here, not so much.
>
> I haven't seen that but I haven't looked for it either. Once I start
> pickling new stuff, maybe I will have to start looking for different
> vinegars

Most of the flavor in pickled stuff comes from herbs and/or spices and
not the vinegar. Vinegar is generally used to make whatever is pickled
safe to keep and eat. Creepy crawlies don't like vinegar. The standard
for pickling here is 5% vinegar, usually white but I suppose you could
use any type as long as it is at least 5% USP(United States
Pharmacopoeia) of course the UK may have a different standard. I have
used apple cider and red wine vinegar for pickles a few times but was
not happy with the taste of the final product. All of those flavored
vinegars in this country, with minor exceptions, are 5%USP.

We went by Lowe's garden center after Miz Anne's doctor appointment this
morning, picked up some more tomato plants, sweet chiles, squash, both
zucchini and straight neck yellow, and some Ichiban eggplant. I will
plant them later today along with some green beans, small yellow pear
tomatoes, etc. from seed we already have. Included will be the George's
Longhorn mild chile, I used sweet longhorns and various hot chiles to
breed them into a mild, very prolific sweet chile that ripens red but is
very good green. Took about fifteen years of playing with them to get
what I wanted.

Miz Anne is doing very well according to the doctor. He told her that
25% of hip surgery patients her age die within one year, she's not one
of those according to him, another 25% go into nursing homes within one
year, she's also not one of those, another 25% tend to have problems for
the rest of their lives and the group she's in live to a ripe old age
without problems. He's thinks she's exceptional and is healing rapidly.

Ophelia wrote:
....
> I haven't seen that but I haven't looked for it either. Once I start
> pickling new stuff, maybe I will have to start looking for different
> vinegars

apple cider vinegar is what we
use for most of our cooking and
canning.

distilled vinegar is used for
cleaning and if we run out of
the other, but not preferable
at all for the taste is blah
in comparison to cider vinegar.


songbird

"George Shirley" > wrote in message
.com...

> Most of the flavor in pickled stuff comes from herbs and/or spices and not
> the vinegar. Vinegar is generally used to make whatever is pickled safe to
> keep and eat. Creepy crawlies don't like vinegar. The standard for
> pickling here is 5% vinegar, usually white but I suppose you could use any
> type as long as it is at least 5% USP(United States Pharmacopoeia) of
> course the UK may have a different standard. I have used apple cider and
> red wine vinegar for pickles a few times but was not happy with the taste
> of the final product. All of those flavored vinegars in this country, with
> minor exceptions, are 5%USP.

OK so I can experiment so long as the ph of the vinegar is right?

Heh I still haven't worked out what I will pickle

> We went by Lowe's garden center after Miz Anne's doctor appointment this
> morning, picked up some more tomato plants, sweet chiles, squash, both
> zucchini and straight neck yellow, and some Ichiban eggplant. I will plant
> them later today along with some green beans, small yellow pear tomatoes,
> etc. from seed we already have. Included will be the George's Longhorn
> mild chile, I used sweet longhorns and various hot chiles to breed them
> into a mild, very prolific sweet chile that ripens red but is very good
> green. Took about fifteen years of playing with them to get what I wanted.

Ehh tha's bin a busy lad

> Miz Anne is doing very well according to the doctor. He told her that 25%
> of hip surgery patients her age die within one year, she's not one of
> those according to him, another 25% go into nursing homes within one year,
> she's also not one of those, another 25% tend to have problems for the
> rest of their lives and the group she's in live to a ripe old age without
> problems. He's thinks she's exceptional and is healing rapidly.

Excellent)))

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"songbird" > wrote in message
...
> Ophelia wrote:
> ...
>> I haven't seen that but I haven't looked for it either. Once I start
>> pickling new stuff, maybe I will have to start looking for different
>> vinegars
>
> apple cider vinegar is what we
> use for most of our cooking and
> canning.

I'll have a look for that and see what the ph is here.

> distilled vinegar is used for
> cleaning and if we run out of
> the other, but not preferable
> at all for the taste is blah
> in comparison to cider vinegar.
>
>
> songbird
>

--
--

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In article >,
Melba's Jammin' > wrote:

> In article >,
> "Ophelia" > wrote:
>
> > "Dave Balderstone" > wrote in message
> > > It's 7% here in Canada, but I don't use it for pickles. Tried it once
> > > and you'd be amazed at the difference those 2% make! Nasty...
> >
> > What does it get used for?
> >
> >
> > --
>
> I'm guessing it might be used for household cleaning.

Heh. I'll have to try it for cleaning the bunny's litter box. (Rabbit
urine is alkaline, not acidic, so vinegar is the thing...) But the
normal 5% seems to work okay.

It's definitely sold as "pickling vinegar" though. I wonder if it's a
regional thing. Anyone from Ontario or the Maritimes? Do you also see
the 7% on the store shelves?

On 4/14/2011 2:17 AM, Ophelia wrote:
>
>
> "George Shirley" > wrote in message
> .com...
>
>> Most of the flavor in pickled stuff comes from herbs and/or spices and
>> not the vinegar. Vinegar is generally used to make whatever is pickled
>> safe to keep and eat. Creepy crawlies don't like vinegar. The standard
>> for pickling here is 5% vinegar, usually white but I suppose you could
>> use any type as long as it is at least 5% USP(United States
>> Pharmacopoeia) of course the UK may have a different standard. I have
>> used apple cider and red wine vinegar for pickles a few times but was
>> not happy with the taste of the final product. All of those flavored
>> vinegars in this country, with minor exceptions, are 5%USP.
>
> OK so I can experiment so long as the ph of the vinegar is right?
Sure, if you don't mind ruining a batch of pickles because the vinegar
gave it an off taste. I would make one small jar and refrigerate it
versus Boiling Water Bath just to see if the taste was right.
>
> Heh I still haven't worked out what I will pickle
Last year I pickled some yellow summer squash with a bread and butter
recipe. I generally don't like B&B pickles but I've already eaten most
of the last jar just by myself. Planted twelve straight neck yellow
squash plants yesterday.
>
>> We went by Lowe's garden center after Miz Anne's doctor appointment
>> this morning, picked up some more tomato plants, sweet chiles, squash,
>> both zucchini and straight neck yellow, and some Ichiban eggplant. I
>> will plant them later today along with some green beans, small yellow
>> pear tomatoes, etc. from seed we already have. Included will be the
>> George's Longhorn mild chile, I used sweet longhorns and various hot
>> chiles to breed them into a mild, very prolific sweet chile that
>> ripens red but is very good green. Took about fifteen years of playing
>> with them to get what I wanted.
>
> Ehh tha's bin a busy lad
>
>> Miz Anne is doing very well according to the doctor. He told her that
>> 25% of hip surgery patients her age die within one year, she's not one
>> of those according to him, another 25% go into nursing homes within
>> one year, she's also not one of those, another 25% tend to have
>> problems for the rest of their lives and the group she's in live to a
>> ripe old age without problems. He's thinks she's exceptional and is
>> healing rapidly.
>
> Excellent)))
>
I've always thought she was exceptional myself, the reason I married her.

In article >,
"Ophelia" > wrote:

> "Melba's Jammin'" > wrote in message
> ...
> > In article >,
> > "Ophelia" > wrote:
> >
> >> "Dave Balderstone" > wrote in message
> >> > It's 7% here in Canada, but I don't use it for pickles. Tried it once
> >> > and you'd be amazed at the difference those 2% make! Nasty...
> >>
> >> What does it get used for?
> >>
> >>
> >> --
> >
> > I'm guessing it might be used for household cleaning.
>
> Hmmm I am guessing that would work
> --

Sure. Google something like "cleaning with vinegar" and see what turns
up.

--
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

In article >,
"Ophelia" > wrote:

> "songbird" > wrote in message
> ...
> > apple cider vinegar is what we use for most of our cooking and
> > canning.
>

> I'll have a look for that and see what the ph is here.
>
> > distilled vinegar is used for cleaning and if we run out of the
> > other, but not preferable at all for the taste is blah in
> > comparison to cider vinegar.



It's not pH, O; it's the percentage of acetic acid in the solution.

--
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

I like pickle very much
and I use so much vinegar in it because i like vinegar so much .

"George Shirley" > wrote in message
.com...
> On 4/14/2011 2:17 AM, Ophelia wrote:
>>
>>
>> "George Shirley" > wrote in message
>> .com...
>>
>>> Most of the flavor in pickled stuff comes from herbs and/or spices and
>>> not the vinegar. Vinegar is generally used to make whatever is pickled
>>> safe to keep and eat. Creepy crawlies don't like vinegar. The standard
>>> for pickling here is 5% vinegar, usually white but I suppose you could
>>> use any type as long as it is at least 5% USP(United States
>>> Pharmacopoeia) of course the UK may have a different standard. I have
>>> used apple cider and red wine vinegar for pickles a few times but was
>>> not happy with the taste of the final product. All of those flavored
>>> vinegars in this country, with minor exceptions, are 5%USP.
>>
>> OK so I can experiment so long as the ph of the vinegar is right?
> Sure, if you don't mind ruining a batch of pickles because the vinegar
> gave it an off taste. I would make one small jar and refrigerate it versus
> Boiling Water Bath just to see if the taste was right.

Good idea. I have taken on board what you said about the vinegar not being
used for the flavour. I have a bottle of wine vinegar in my store with 6%
acidity. I use it for salad dressings and might have tried to pickle with
it.


>> Heh I still haven't worked out what I will pickle
> Last year I pickled some yellow summer squash with a bread and butter
> recipe. I generally don't like B&B pickles but I've already eaten most of
> the last jar just by myself. Planted twelve straight neck yellow squash
> plants yesterday.
>>
>>> We went by Lowe's garden center after Miz Anne's doctor appointment
>>> this morning, picked up some more tomato plants, sweet chiles, squash,
>>> both zucchini and straight neck yellow, and some Ichiban eggplant. I
>>> will plant them later today along with some green beans, small yellow
>>> pear tomatoes, etc. from seed we already have. Included will be the
>>> George's Longhorn mild chile, I used sweet longhorns and various hot
>>> chiles to breed them into a mild, very prolific sweet chile that
>>> ripens red but is very good green. Took about fifteen years of playing
>>> with them to get what I wanted.
>>
>> Ehh tha's bin a busy lad
>>
>>> Miz Anne is doing very well according to the doctor. He told her that
>>> 25% of hip surgery patients her age die within one year, she's not one
>>> of those according to him, another 25% go into nursing homes within
>>> one year, she's also not one of those, another 25% tend to have
>>> problems for the rest of their lives and the group she's in live to a
>>> ripe old age without problems. He's thinks she's exceptional and is
>>> healing rapidly.
>>
>> Excellent)))
>>
> I've always thought she was exceptional myself, the reason I married her.

Indubitubububly m'dear)
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"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "songbird" > wrote in message
>> ...
>> > apple cider vinegar is what we use for most of our cooking and
>> > canning.
>>
>
>> I'll have a look for that and see what the ph is here.
>>
>> > distilled vinegar is used for cleaning and if we run out of the
>> > other, but not preferable at all for the taste is blah in
>> > comparison to cider vinegar.
>
>
>
> It's not pH, O; it's the percentage of acetic acid in the solution.

Oh dear Will I ever get it right. It is all magic potion to me. No
matter you are all here to help for which I am very thankfull!

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"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" > wrote:
>
>> "Melba's Jammin'" > wrote in message
>> ...
>> > In article >,
>> > "Ophelia" > wrote:
>> >
>> >> "Dave Balderstone" > wrote in message
>> >> > It's 7% here in Canada, but I don't use it for pickles. Tried it
>> >> > once
>> >> > and you'd be amazed at the difference those 2% make! Nasty...
>> >>
>> >> What does it get used for?
>> >>
>> >>
>> >> --
>> >
>> > I'm guessing it might be used for household cleaning.
>>
>> Hmmm I am guessing that would work
>> --
>
> Sure. Google something like "cleaning with vinegar" and see what turns
> up.

Righteo m'dear.
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