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imp · October 23, 2019

First, I don't like to store a whole bunch of jars in the fridge of 1 thing, LOL, I try to make batches of stored foods at a time to better utlize the prep and volume of the foods- like getting a bushel or more of peppers at once done and put by.

Second, I haven;t knowingly eaten any fermented food since I was under 3 years old and ate my grandmother's home made sauerkraut, which I liked, but never liked any other that I had tried ( slimy or, poor tasting or funky smell or odd colored or ?) . So, a flavor change would not be noticed by me.

Need/want would be to put by the produce for later, with a good taste or a product I would like that is shelf stable, but I am not aware of any other need/want that would negate being safe and canning it and freeing up my 'fridge space?

October 23, 2019	#1053
imp Tomatovillian™ Join Date: Apr 2009 Location: Wichita Falls, Texas Posts: 4,832	First, I don't like to store a whole bunch of jars in the fridge of 1 thing, LOL, I try to make batches of stored foods at a time to better utlize the prep and volume of the foods- like getting a bushel or more of peppers at once done and put by. Second, I haven;t knowingly eaten any fermented food since I was under 3 years old and ate my grandmother's home made sauerkraut, which I liked, but never liked any other that I had tried ( slimy or, poor tasting or funky smell or odd colored or ?) . So, a flavor change would not be noticed by me. Need/want would be to put by the produce for later, with a good taste or a product I would like that is shelf stable, but I am not aware of any other need/want that would negate being safe and canning it and freeing up my 'fridge space? __________________ I'm not a complete idiot, some parts are missing.