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I'd rather have safe pickles than Perfectly Period Pickles. ~Melisende ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Look at a stone cutter hammering away at his rock, perhaps a hundred times without as much as a crack showing in it. Yet at the hundred-and-first blow it will split in two, and I know it was not the last blow that did it, but all that had gone before. ~Jacob A. Riis > Date: Sun, 21 Jul 2013 12:22:10 -0500 > From: [log in to unmask] > Subject: Re: [CALONTIR] pickles > To: [log in to unmask] > > Thank you for the safely reminder. I have heard horror stories of people making and sharing/serving food prepared in period fashion and apparently not following modern food safely and sanitation procedures in favor of being period. I prefer not to have my own personal tales to tell. And I love pickles. > > Gwendolyn > Sent from my iPhone > > On Jul 21, 2013, at 11:05 AM, Ségnat ingen Fháeláin <[log in to unmask]> wrote: > > > Fermentation is supposed to occur in an anaerobic environment. When you use > > a method that might allow oxygen into the mix, other bacteria can occur > > that are really unhealthy. In the past they used oil or sometimes made > > a paste of flour and water and sealed the tops of the ferments that way, > > too. If you look in lot of the old still room books there are instructions > > on how to do it. > > > > I know that this isn't a period practice and it might be frowned upon but > > they make fermentation jars for such things now that use jars that seal > > tightly and brewers airlocks. While I am all about learning how they did > > things in period, a lot of people died from exposure to foodborn bacteria > > in the Middle Ages. Maybe in this case, using the more modern method to > > make your period ingredient, would be prudent. You could use all the same > > ingredients and just put them in one of these jars. > > > > I made jars that resemble the Pickl-it jars they sell online by getting > > ahold of some of the fido canning jars and drilling 1/2 inch holes in the > > lids and putting a rubber grommet in the hole to insert the airlock into. > > > > > > I have pickled key limes and lemons and they are amazing. I am sure they > > would last for a very long time, if we didn't like them so much. I just > > like to be safe. > > > > YIS > > > > Ségnat > > > > > > > > -----Original Message----- > > From: Historical Recreation in the Kingdom of Calontir > > [mailto:[log in to unmask]] On Behalf Of Stefan li Rous > > Sent: Sunday, July 21, 2013 1:18 AM > > To: [log in to unmask] > > Subject: Re: [CALONTIR] pickles > > > > Okay, more on this technique, at least for lemons. I was considering these > > dried or salted, so didn't think of this file. but I guess you could > > consider them pickled. > > presrvd-lemons-msg(45K) 10/29/11 Dried, pickled and salted preserved lemons. > > http://www.florilegium.org/files/FOOD-FRUITS/presrvd-lemons-msg.html > > > > ****