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2023-11: Warosu is now out of extended maintenance.

/ck/ - Food & Cooking

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16490604 No.16490604 [Reply] [Original]

>humans discover you can preserve foods for many months at room temperature by putting them in a salt and vinegar solution
>buy a jar of olives preserved by such method in 2021
>"Please refrigerate after opening UwU"
What is this crap about? I have limited fridge space can't I just leave them in the pantry?

>> No.16490607

>>16490604
you absolutely can and in fact they'll age better outside the fridge

>> No.16490618

>>16490607
the salt solution is only 4.5% is that gonna be high enough?

>> No.16490653

>>16490604
>What is this crap about?
canned food is preserved by sterilizing the jar and making an airtight, vacuum seal.
opening the can introduces any number of wild beasties

>> No.16490655

>>16490653
Canned food yes, pickled food no.

>> No.16490661

>>16490653
Olives should be fully brined though the refrigerate after opening is a precaution against getting sued by a company similar to the "caution contents hot" on a cup of coffee

>> No.16490668

>>16490661
"caution contents hot" on coffee is because McDonald's gave a woman 3rd degree burns and melted her whole vagina off.

>> No.16490820

>>16490655
>>16490661
So as long as the stuff is covered in the juice and I don't stick poo-covered hands in there, any opened pickle jar is going to be fine even if unrefridgerated?

>> No.16492014

>>16490820
yeah just use a pickle fork and make sure it's really well sanitized.

>> No.16492021

>>16490604
>What is this crap about?
Liability.

>> No.16492034

>>16490604
In my experience the olives don't always stay submerged and the ones that are floating above the brine can start to get moldy. It's also usually recommended to keep things in the refrigerator just because it preserves texture and flavor longer.

And these things are usually pasteurized which I'm not sure how it affects the longevity. With unheated vinegar or fermented vegetables they're full of beneficial bacteria that stop spoilage bacteria from taking over. With pasteurized foods you don't have that line of defense.

>> No.16492046

>>16490604
I don't bother. A jar that size is gone within a week in my house. Rarely makes it off the countertop and into the pantry.

>> No.16492143

>>16490604
I’d double stuff your dad

>> No.16492153

>>16490604
most pickles you buy in a grocery store aren't. They're fast pickled. There's no lacto-fermentation. It tastes like pickle but you can't count on it to repel bacteria

>> No.16492162

>>16490604
I bought a big 2L jug of olives. Kept it refrigerated and still white mold started to grow on the brine before I could finish them. I think the salt content of the brine is intentionally kept low for taste reasons, but this definitely affects the shelf life.
p.s. I still ate them

>> No.16492225

>>16492162
based and mold-pilled

>> No.16493052

>>16492162
ur a fuckin legend mate

>> No.16493069

>>16492162
>p.s. I still ate them
uhh based department?