"Do we have any pickles?"

greenspun.com : LUSENET : TimeBomb 2000 (Y2000) Preparation Forum : One Thread

My dh asked me this and I said of course we do in the pantry. He said "All I see are these big gallon jars of pickles. I just want a pickle! What are we going to do with a gallon jar of pickles opened? We have so much stuff, we don't have anything!" I knew that the pickles would be okay after opening but he had a point. I have lots of bulk packages and jars. I saved the empty pickle, olive, jelly, etc jars and fill them up from my stash. This way my preps are kept in place and the kitchen is not clutterd with big jars. I have lots of small plastic containers in my kitchen shelf which I can fill from the bigger bags. I only bought a few no 10 cans of food before I realized that once opened it would be a pain to keep. It will be wise to have a plan on how to use those big bulk items a little at a time. Hopefully, if my food is stolen, the large stash will not be found.

-- Carol (glear@usa.net), December 16, 1999


I can relate!

My husband grumbles now and then when prowling for some "ready to eat" food among the stored food (he doesn't eat beans, mac & cheese, etc.) - I remind him that the stored food will be fine for him if he gets hungry enough!

He frowns at the buckets of grains/beans but enjoyed raiding the tub of chocolates I had stocked - oh well! Am not buying more!

Luckily I read someone's earlier comments about large containers of food needing refrigeration after opening so didn't go down that path. Thanks for the chuckle!

-- Kristi (securxsys@cs.com), December 16, 1999.

I can have everything packed to the gills around here, but if there is no "face food", there isn't anything to eat. Definitely falls into the category of "staples" around here. Just now starting to accumulate some so we won't have to quit them cold turkey.

-- margie mason (mar3mike@aol.com), December 16, 1999.

FWIW, if you open a jar and use "sterile technique", you can get away with keeping a jar of even mayonaise for weeks without refrigeration. I've done it here in Florida in the summer, so far, so good.

I think that it's the bacteria on the rim of the jar or on the utensile you fish around with to get the pickle or mayo out that causes spoilage. Try using a butane lighter to flame the rim and pass the knife or fork through an open flame befor putting it in the jar. Also wash your hands well befor handling, and damp cloth with dilute bleach water the lid prior to removing it. Lastly, always, always carefully inspect what you'er about to consume from those containers, and don't try this with canned green beans, they grow botulism faster than most culture mediums!!!!!!!!!!!

-- Zeda (rickster@n-jcenter.com), December 16, 1999.

I used to do pickles in an open crock at
room temperature. I layed cheese cloth then
grape leaves on top. Then I put on a weight
to keep the pickles submerged. When the white
mold developed I just replaced the cheese
cloth and grape leaves. This worked for months
before the pickles started to go bad. Usually
we ate them before it got to that point. No
refrigeration needed. That's the point of
making pickles.

-- spider (spider0@usa.net), December 17, 1999.

Two tips: repack some foods that you bought in large containers as you as you buy them in smaller ones.

Or, when you open one of the large containers, repack THEN in smaller containers. They won't last forever, but they will last longer than they would have (less contamination, exposure to air, etc).

Keeping something three weeks instead of 10 days after opening is still a big win.

-- BigDog (BigDog@duffer.com), December 17, 1999.

Moderation questions? read the FAQ