pickled cabbage

chickpeacurry · « **on:** July 20, 2015, 22:05 »

I have some pickled cabbage from last year the top inch is no longer in vinegar but sealed. Should this be ok to eat . How long can you keep jam .

DD. · « **Reply #1 on:** July 20, 2015, 22:14 »

In my experience, pickled cabbage only lasts a couple of months before it goes soggy. If it were mine, I wouldn't be contemplating eating any of it, let alone the top bit sitting out of the vinegar!

Jam on the other hand, properly made in steralised jars can last years.

snowdrops · « **Reply #2 on:** July 20, 2015, 22:22 »

I've had jam from 2005, a bit hard but softened in the microwave it was ok, up until last year.

Mrs Bee · « **Reply #3 on:** July 20, 2015, 22:56 »

If properly sealed jam will last for many years. Don't think I have had jam quite as long as Snowy tho',

Provided there is no mould on the jam and you cooked it with at least 50% or more sugar you are likely to be OK. Using proper jar lids gives a better seal and keeping ability than using the cellophane lids. With the cellophane tops there is more chance of drying out and crystallisation of the sugar. And the fresh taste of the jam will deteriorate too.

Some jams have a higher sugar content than others and they are the ones that will last longest and keep well.

The official WI information on keeping preserves is that jam has a shelf/ best before life of 1 year and marmalade of 2. But if the seal is good we have eaten jam that had been hidden at the back of the cupboard that was 6 years old.

With pickled cabbage, again if made properly with vinegar of a high enough acidity, and a proper salting of the cabbage before pickling it should be fine to eat. If you are worried about the top layer throw that away.

snowdrops · « **Reply #4 on:** July 21, 2015, 07:22 »

I came across my jars of 2005 bramble jelly last year, I'd made it for my dad & he died in 2005, he requested some bramble jam but I knew he detested the pips

he only had a couple of tastes by that was enough for him & me. I used it up as he hated waste as much as I do. I've only ever used the cellophane lids. If you use the metal lids,new, do you just tighten them whilst the jam is hot,is that enough to seal them?

New shoot · « **Reply #5 on:** July 21, 2015, 07:32 »

I would boil the lids, even if they are new, but yes, I've made jam and jelly and put it into jars with just the screw top lid and that does make a good enough seal.

If you had waxed discs and wanted to use them as well, that would be a double insurance policy, but no harm in that

Quote from: DD. on July 20, 2015, 22:14

In my experience, pickled cabbage only lasts a couple of months before it goes soggy. If it were mine, I wouldn't be contemplating eating any of it, let alone the top bit sitting out of the vinegar!

I'm with DD on that one. Pickled cabbage is a make and eat up quick pickle, not a keeping one. It will probably be safe to eat, just not that nice any more

Mrs Bee · « **Reply #6 on:** July 21, 2015, 08:48 »

Quote from: snowdrops on July 21, 2015, 07:22

I came across my jars of 2005 bramble jelly last year, I'd made it for my dad & he died in 2005, he requested some bramble jam but I knew he detested the pips he only had a couple of tastes by that was enough for him & me. I used it up as he hated waste as much as I do. I've only ever used the cellophane lids. If you use the metal lids,new, do you just tighten them whilst the jam is hot,is that enough to seal them?

I always use new plastic coated metal lids. Cover the lids with boiling water while I pot up the preserves in sterilised jars.

I fill to the top of the jars, screw the lids on tightly and the invert the jars and leave them upside down for about five minutes. This is a belt and braces action to make sure the boiling jam kills of anything that could possibly got through my scrupulous sterilising.

You get a really good vacuum seal and the jam will last in really good condition for years.

I never use wax discs with the metal lids as they can add bacteria and cause moulds.

I know some people do and never have any problems but I know several people who have said that they never have problems, and given me some to prove it and there has been mould growing.

Metal lids are only a few pence each from my supplier. The cheapest I have found.

Aunt Sally · « **Reply #7 on:** July 21, 2015, 10:36 »

Quote from: New shoot on July 21, 2015, 07:32

I would boil the lids, even if they are new,...

So do I even when they are new - you never know who has been touching them or where they have been before they reach your kitchen.

LotuSeed · « **Reply #8 on:** July 21, 2015, 16:37 »

This thread has made me hungry for kimchee!
I don't book my lids, I pour boiling water over them in a bowl to let the sealing compound soften. The hotter the jam going in the better the seal, assuming that is, your lids are good. I also wipe the rim of each jar with a clean paper towel to remove and jam that may have spilled. That helps ensure a good seal as well. I know some people wipe the rims with vinegar. I waterbath my jams but I know it's not common practice everywhere.

Pickled red cabbage Started by Beetroot queen on Cooking, Storing and Preserving	2 Replies 2127 Views	October 10, 2008, 17:48 by FRUITFULL
Pickled red cabbage Started by Springlands on Cooking, Storing and Preserving	9 Replies 1941 Views	August 13, 2011, 20:41 by Springlands
Pickled cabbage Started by Roll Roll on Cooking, Storing and Preserving	6 Replies 2719 Views	November 23, 2009, 21:46 by Roll Roll
Pickled Cabbage Recipes Started by Snowpea on Cooking, Storing and Preserving	0 Replies 1780 Views	August 31, 2019, 04:43 by Snowpea

pickled cabbage

chickpeacurry

pickled cabbage

DD.

Re: pickled cabbage

snowdrops

Re: pickled cabbage

Mrs Bee

Re: pickled cabbage

snowdrops

Re: pickled cabbage

New shoot

Re: pickled cabbage

Mrs Bee

Re: pickled cabbage

Aunt Sally

Re: pickled cabbage

LotuSeed

Re: pickled cabbage

Similar Topics

Pickled red cabbage

Pickled red cabbage

Pickled cabbage

Pickled Cabbage Recipes