[Magdalen] Kimchi pickle review.

[Jon Egger]

A memory flashes of being in my grandma's basement and seeing rows of
things she canned. I asked her if all of them are for eating (duh...) and
she said, "Only when the lids click."

Grace and peace,
brud

On Thu, Oct 15, 2015 at 2:08 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

> Short answer: No. Just wash everything in hot soapy water, rinse and dry.
> Or wash in the dishwasher, if you have one (I do, and i did.)
>
> On Thu, Oct 15, 2015 at 2:15 PM, M J [Mike] Logsdon <mjl at ix.netcom.com>
> wrote:
>
> > >>>Along similar lines, a question from colleagues at our office who are
> > following this conversation with interest on the sidelines...
> >
> > Do you have to sterilise the pickling jars?
> >
> > Ours have plastic lids that can't be heated (though the jar is glass and
> > can take heat). So if you do have to sterilise can you use
> > Milton/Sterilising fluid?<<<
> >
> > Charles and Molly hit on this yesterday pretty well.  Lacto-fermentation
> > is such that the good bacteria overpower the bad bacteria, making -- at
> > least for such projects as my pickles -- no need for sterilization.  I,
> in
> > fact, simply bought some quart jars of pickled veggies, transferred the
> > contents to another container, rinsed the jars out with hot water, and
> let
> > them drain upside-down in the dish rack before adding the cucumbers and
> > screwing on the lids.
> >
>