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Homemade dill pickles question
My mom makes them every summer. I have a couple jars in the pantry, made in
summer 06. They are sealed, of course. Now, how long are they good for? How do I know if they aren't good anymore? I just opened a jar, and they are of course, delicious, and I HATE pickles, except for Mom's. And once a jar is opened, how long does it usually keep in the fridge? Also, can you get botulism from homemade dill pickles? I am wondering if I should let my 2 year old son eat them. Thanks! ~C |
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Homemade dill pickles question
BeeBop wrote:
> My mom makes them every summer. I have a couple jars in the pantry, made in > summer 06. They are sealed, of course. Now, how long are they good for? > How do I know if they aren't good anymore? I just opened a jar, and they > are of course, delicious, and I HATE pickles, except for Mom's. And once a > jar is opened, how long does it usually keep in the fridge? > > Also, can you get botulism from homemade dill pickles? I am wondering if I > should let my 2 year old son eat them. > > Thanks! > > ~C > The salt in pickles makes them safe as long as properly sealed and then refrigerated. They are good at least a year and not dangerous after that, but lose texture and are not quite as yummy. If he likes them, let him have them. -- Posted via a free Usenet account from http://www.teranews.com |
Posted to rec.food.cooking
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Homemade dill pickles question
"BeeBop" wrote:
> My mom makes them every summer. I have a couple jars in the pantry, made in > summer 06. They are sealed, of course. Now, how long are they good for? > How do I know if they aren't good anymore? I just opened a jar, and they > are of course, delicious, and I HATE pickles, except for Mom's. And once a > jar is opened, how long does it usually keep in the fridge? > > Also, can you get botulism from homemade dill pickles? I am wondering if I > should let my 2 year old son eat them. Any home canning is risky business. Canned pickles can definitely be contaminated with botulism... and you cannot detect botulism by odor, sight, taste, or texture. I wouldn't recommend consuming home canned pickles older than two years (published food storage charts recommend one year, but they tend to over engineer, use your own judgement). Personally I don't consume any home canned foods other than jams/ jellies, and then only from people I know can be trusted to know what they're doing. http://extension.missouri.edu/xplor/...nut/gh1457.htm [excerpt] For safety's sake The level of acid in a pickled product is as important to its safety as it is to its taste and texture. Do not change the amounts of vinegar, food or water in a recipe. Don't use a vinegar with unknown acidity. Don't use homemade vinegar. Only use recipes with tested amounts of ingredients. There must be enough acid in the mixed product to prevent the growth of botulinum bacteria. If botulinum bacteria grow inside jars, they can produce the toxin that causes botulism, an often fatal form of food poisoning. --- Sheldon |
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Homemade dill pickles question
In article <4wIfi.10719$tB5.8016@edtnps90>,
"BeeBop" > wrote: > My mom makes them every summer. I have a couple jars in the pantry, made in > summer 06. They are sealed, of course. Now, how long are they good for? Longer than a year, though they'll lose some crunch. > How do I know if they aren't good anymore? Taste one. If they don't taste good, don't eat them. An off pickle isn't going to kill you. > I just opened a jar, and they are of course, delicious, and I HATE > pickles, except for Mom's. Better learn to make them yourself; Mom isn't going to be around forever, donchaknow. > And once a jar is opened, how long does it usually keep in the > fridge? A long time. > > Also, can you get botulism from homemade dill pickles? Nope. You get botulism from *low-acid* foods. You don't get it from pickles. > am wondering if I should let my 2 year old son eat them. Bad idea. He might like them a lot and then you'd have to be sharing all the time! Unless you got sneaky about eating then when he wasn't around. Then after a while you'd have a guilty conscience. You'd probably wind up in a severe depression over the guilt, maybe even suicidal. No, I thinkj it's best ‹ safest, even ‹ if you don't give them to your little muffin. "-) > Thanks! You're welcome. Also, rec.food.preserving would be the better place for this discussion. Lots of knowledgeable folks over there. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007 |
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Homemade dill pickles question
On Mon, 25 Jun 2007 05:37:04 GMT, "BeeBop" >
wrote: >My mom makes them every summer. I have a couple jars in the pantry, made in >summer 06. They are sealed, of course. Now, how long are they good for? >How do I know if they aren't good anymore? I just opened a jar, and they >are of course, delicious, and I HATE pickles, except for Mom's. And once a >jar is opened, how long does it usually keep in the fridge? > >Also, can you get botulism from homemade dill pickles? I am wondering if I >should let my 2 year old son eat them. > >Thanks! > >~C > C. Botulinum spores can only produce toxin if the pH is higher than 4.6 (i.e - low acid) and there is no oxygen present. If the pickles are made with vinegar, the pH is probably low enough. If they are traditional dill pickles - that is to say fermented - then the fermentation process produces enough acid. There is no way of testing for botulin toxin at home other than eatiing it and subsequently being hospitalized - it's really bad and it doesn't take much. I strongly recommend following USDA guidelines for pickling and canning. U of GA has a very good food preserving site done under contract with USDA. http://www.uga.edu/nchfp/ That said, I enjoy fermenting and canning kraut and hope I have enough cukes this year to ferment a batch of kosher dills. I second the suggestion to learn how to do it yourself. - Mark |
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Homemade dill pickles question
> wrote:
>On Mon, 25 Jun 2007 05:37:04 GMT, "BeeBop" > >>Also, can you get botulism from homemade dill pickles? I am wondering if I >>should let my 2 year old son eat them. >C. Botulinum spores can only produce toxin if the pH is higher than >4.6 (i.e - low acid) and there is no oxygen present. If the pickles >are made with vinegar, the pH is probably low enough. If they are >traditional dill pickles - that is to say fermented - then the >fermentation process produces enough acid. > >There is no way of testing for botulin toxin at home other than >eatiing it and subsequently being hospitalized - it's really bad and >it doesn't take much. BeeBop was asking about whether an infant 2 or younger should eat the pickles. There, you have the concern that even if there is no botulin toxin, the botulism spores themselves can sicken the infant. (This doesn't happen to older children or adults.) So it's not clear to me the low acid environment makes it safe in this case. Steve |
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Homemade dill pickles question
Thanks everyone for your input!
DS loves the pickles, and Mom assured me they are fine. They are the same ones she's made for the past 45 years, lol. I *might* learn how to make them, but for the 1 or 2 jars of dills I eat in a year (DH likes sweet pickles, and those disgust me) it would probably be a waste of time. My sis makes them, so I can always steal a jar or two from her. ~C "Steve Pope" > wrote in message ... > > wrote: > >>On Mon, 25 Jun 2007 05:37:04 GMT, "BeeBop" > > >>>Also, can you get botulism from homemade dill pickles? I am wondering if >>>I >>>should let my 2 year old son eat them. > >>C. Botulinum spores can only produce toxin if the pH is higher than >>4.6 (i.e - low acid) and there is no oxygen present. If the pickles >>are made with vinegar, the pH is probably low enough. If they are >>traditional dill pickles - that is to say fermented - then the >>fermentation process produces enough acid. >> >>There is no way of testing for botulin toxin at home other than >>eatiing it and subsequently being hospitalized - it's really bad and >>it doesn't take much. > > BeeBop was asking about whether an infant 2 or younger should eat > the pickles. There, you have the concern that even if there is no > botulin toxin, the botulism spores themselves can sicken the infant. > (This doesn't happen to older children or adults.) So it's not clear > to me the low acid environment makes it safe in this case. > > Steve |
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Homemade dill pickles question
On Mon, 25 Jun 2007 06:02:07 -0700, Sheldon >
magnanimously proffered: >"BeeBop" wrote: >> My mom makes them every summer. I have a couple jars in the pantry, made in >> summer 06. They are sealed, of course. Now, how long are they good for? >> How do I know if they aren't good anymore? I just opened a jar, and they >> are of course, delicious, and I HATE pickles, except for Mom's. And once a >> jar is opened, how long does it usually keep in the fridge? >> >> Also, can you get botulism from homemade dill pickles? I am wondering if I >> should let my 2 year old son eat them. > >Any home canning is risky business. I've been wondering if poor reading comprehension might be one of your problems ... and here you go and prove it. The OP was clearly talking about pickles in jars. Pickles in jars that have been bottled, not canned. Whether you know it or not, there IS a difference, Sheldon. -- una cerveza mas por favor ... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ |
Posted to rec.food.cooking
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Homemade dill pickles question
In article <Kn1gi.11260$tB5.6270@edtnps90>,
"BeeBop" > wrote: > Thanks everyone for your input! > > DS loves the pickles, and Mom assured me they are fine. They are the same > ones she's made for the past 45 years, lol. > > I *might* learn how to make them, but for the 1 or 2 jars of dills I eat in > a year (DH likes sweet pickles, and those disgust me) it would probably be a > waste of time. My sis makes them, so I can always steal a jar or two from > her. > ~C A couple things, C. That she's been doing them the same way for 45 years doesn't necessarily make it okay. The other thing: Don't steal them from your sister -- ask her nicely or bribe her. '-) And even if you don't make the pickles yourself, get the recipe while you can!! The U of GA hosts the National Center for Home Food Preservation and there's a plethora of information about safe processing there about the topic www.uga.edu/nchfp. -- -Barb, Mother Superior, HOSSSPoJ http://www.jamlady.eboard.com - story and pics of Ronald McDonald House dinner posted 6-24-2007 |
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Homemade dill pickles question
On Jun 26, 1:59?am, bob > wrote:
> On Mon, 25 Jun 2007 06:02:07 -0700, Sheldon > > magnanimously proffered: > > >"BeeBop" wrote: > >> My mom makes them every summer. I have a couple jars in the pantry, made in > >> summer 06. They are sealed, of course. Now, how long are they good for? > >> How do I know if they aren't good anymore? I just opened a jar, and they > >> are of course, delicious, and I HATE pickles, except for Mom's. And once a > >> jar is opened, how long does it usually keep in the fridge? > > >> Also, can you get botulism from homemade dill pickles? I am wondering if I > >> should let my 2 year old son eat them. > > >Any home canning is risky business. > > I've been wondering if poor reading comprehension might be one of your > problems ... and here you go and prove it. > > The OP was clearly talking about pickles in jars. Pickles in jars that > have been bottled, not canned. Whether you know it or not, there IS a > difference, Sheldon. "putting up" foods at home is called *canning*... imbecile never heard of canning jars. But then you're just a another low IQ bob. It's good they don't outlaw that name, it identifies the dumb douchebags. Not only have I never met a bob with a brain I've never met one man enough to use his real name... Robert, what a ****ed up name... friggin' Rodent! |
Posted to rec.food.cooking
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Homemade dill pickles question
On Tue, 26 Jun 2007 07:06:03 -0700, Sheldon >
magnanimously proffered: >On Jun 26, 1:59?am, bob > wrote: >> On Mon, 25 Jun 2007 06:02:07 -0700, Sheldon > >> magnanimously proffered: >> >> >"BeeBop" wrote: >> >> My mom makes them every summer. I have a couple jars in the pantry, made in >> >> summer 06. They are sealed, of course. Now, how long are they good for? >> >> How do I know if they aren't good anymore? I just opened a jar, and they >> >> are of course, delicious, and I HATE pickles, except for Mom's. And once a >> >> jar is opened, how long does it usually keep in the fridge? >> >> >> Also, can you get botulism from homemade dill pickles? I am wondering if I >> >> should let my 2 year old son eat them. >> >> >Any home canning is risky business. >> >> I've been wondering if poor reading comprehension might be one of your >> problems ... and here you go and prove it. >> >> The OP was clearly talking about pickles in jars. Pickles in jars that >> have been bottled, not canned. Whether you know it or not, there IS a >> difference, Sheldon. > >"putting up" foods at home is called *canning*... imbecile never heard >of canning jars. But then you're just a another low IQ bob. It's >good they don't outlaw that name, it identifies the dumb douchebags. >Not only have I never met a bob with a brain I've never met one man >enough to use his real name... Robert, what a ****ed up name... >friggin' Rodent! Undignified and childish outburst aside, you're right, I've never heard of canning jars - even when I sat in various kitchens watching my grandmothers, aunts and cousins make jams, jellies, pickles and sauces. The term for anything that went into glass was called "bottling" and anything that went into tins was called "canning" - which makes sense when you consider that the differences in methods, mediums and other factors. Glass jars were usually called Mason jars, even if they weren't that specific brand. And cans where, not surprising, called cans. Since terminologies can differ, even in the USA, and this is an international newsgroup, I'd be interested hearing if other posters use the term "bottling" or "canning" when referring to storing processed food in glass containers. In the meantime, I apologise unreservedly for attacking your use of the term "canning" when referring to dill pickles in glass jars. -- una cerveza mas por favor ... ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~ |
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