1 gallon glass jar? what is best?

[Guest guest]

Hey folks, quick question. I am new to this and have recently purchased some

glass jars

from Uline. The one gallon glass jars are about h- 10' d- 6' and 3.5' at the

mouth.

Is there a specific jar size that works best?

Is 3.5' at the mouth to small?

Thanks, please excuse the basic questions- what can I say- I am such a newbie.

TM

[Guest guest]

In message <ff2kt0+9sajeGroups> you wrote:

> Hey folks, quick question. I am new to this and have recently

> purchased some glass jars from Uline.

> The one gallon glass jars are about h- 10' d- 6' and 3.5' at the mouth.

Hi Tremendous Matie,

If you mean inches by ' (which we describe feet by, inches however as "

in merry old England) that should be a very well proportioned jar, of which

I have a few myself.

> Is there a specific jar size that works best?

The wider the aperture, the faster the fermentation as more of the surface

presents to the air.

> Is 3.5' at the mouth to small?

If you can get your hand into the opening, it's alright.

I would advise you, not to fill the jar right to the top, but leave a good

amount of space between culture and rim of glass.

> Thanks, please excuse the basic questions- what can I say- I am such a

> newbie.

A very good and important question, may I say.

Basic things, e.g. questions, are very important, because they are

foundational and hold the rest of the structure (of knowledge) up!!

Welcome, 'Amused Glass' :-)

Margret (A.G. = amused German) UK

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Nobody feels loving all the time, but we can always do the loving

thing if we so choose

[Guest guest]

In message <ff2kt0+9sajeGroups> you wrote:

> Hey folks, quick question. I am new to this and have recently

> purchased some glass jars from Uline.

> The one gallon glass jars are about h- 10' d- 6' and 3.5' at the mouth.

Hi Tremendous Matie,

If you mean inches by ' (which we describe feet by, inches however as "

in merry old England) that should be a very well proportioned jar, of which

I have a few myself.

> Is there a specific jar size that works best?

The wider the aperture, the faster the fermentation as more of the surface

presents to the air.

> Is 3.5' at the mouth to small?

If you can get your hand into the opening, it's alright.

I would advise you, not to fill the jar right to the top, but leave a good

amount of space between culture and rim of glass.

> Thanks, please excuse the basic questions- what can I say- I am such a

> newbie.

A very good and important question, may I say.

Basic things, e.g. questions, are very important, because they are

foundational and hold the rest of the structure (of knowledge) up!!

Welcome, 'Amused Glass' :-)

Margret (A.G. = amused German) UK

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Nobody feels loving all the time, but we can always do the loving

thing if we so choose

[Guest guest]

In message <ff2kt0+9sajeGroups> you wrote:

> Hey folks, quick question. I am new to this and have recently

> purchased some glass jars from Uline.

> The one gallon glass jars are about h- 10' d- 6' and 3.5' at the mouth.

Hi Tremendous Matie,

If you mean inches by ' (which we describe feet by, inches however as "

in merry old England) that should be a very well proportioned jar, of which

I have a few myself.

> Is there a specific jar size that works best?

The wider the aperture, the faster the fermentation as more of the surface

presents to the air.

> Is 3.5' at the mouth to small?

If you can get your hand into the opening, it's alright.

I would advise you, not to fill the jar right to the top, but leave a good

amount of space between culture and rim of glass.

> Thanks, please excuse the basic questions- what can I say- I am such a

> newbie.

A very good and important question, may I say.

Basic things, e.g. questions, are very important, because they are

foundational and hold the rest of the structure (of knowledge) up!!

Welcome, 'Amused Glass' :-)

Margret (A.G. = amused German) UK

--

+------------------ Minstrel@... --------------------+

<)))<>< http://www.therpc.f9.co.uk <)))<><

http://www.AnswersInGenesis.com

+----------------- http://www.Gotquestions.org ------------------+

Nobody feels loving all the time, but we can always do the loving

thing if we so choose

[Guest guest]

Hi, and welcome from an only slightly less newbie. I started out using

a 4 quart pyrex bowl, and another glass mixing bowl, but quickly moved

to 1 gallon pickle jars. They take up less room, are easier to decant,

and are easier to keep covered with a men's white hankie!

I know they say it comes out better with a larger surface area, but

mine has been good both ways. If I ever get a bigger kitchen, or a

fermenting room, I may try to have both to really compare. Right now my

little galley kitchen is resembling a mad scientist's lab, or the lair

of an old wise yarb-woman! I've got multiple jars of kombucha and kefir

fermenting, seeds will sprouting again soon, bags of cheese hanging and

draining, bread rising...and hopefully soon I'll be making my own

colloidal silver.

Ya gotta love it!

Blessings, Jill!

[Guest guest]

Hi, and welcome from an only slightly less newbie. I started out using

a 4 quart pyrex bowl, and another glass mixing bowl, but quickly moved

to 1 gallon pickle jars. They take up less room, are easier to decant,

and are easier to keep covered with a men's white hankie!

I know they say it comes out better with a larger surface area, but

mine has been good both ways. If I ever get a bigger kitchen, or a

fermenting room, I may try to have both to really compare. Right now my

little galley kitchen is resembling a mad scientist's lab, or the lair

of an old wise yarb-woman! I've got multiple jars of kombucha and kefir

fermenting, seeds will sprouting again soon, bags of cheese hanging and

draining, bread rising...and hopefully soon I'll be making my own

colloidal silver.

Ya gotta love it!

Blessings, Jill!

[Guest guest]

Sounds perfect to me!

this is what I use as well.

Big enough for a good sized batch, small enough to pick up and pour.

>

> Hey folks, quick question. I am new to this and have recently purchased some

glass jars

> from Uline. The one gallon glass jars are about h- 10' d- 6' and 3.5' at the

mouth.

>

> Is there a specific jar size that works best?

> Is 3.5' at the mouth to small?

>

> Thanks, please excuse the basic questions- what can I say- I am such a newbie.

>

> TM

>

[Guest guest]

Sounds perfect to me!

this is what I use as well.

Big enough for a good sized batch, small enough to pick up and pour.

>

> Hey folks, quick question. I am new to this and have recently purchased some

glass jars

> from Uline. The one gallon glass jars are about h- 10' d- 6' and 3.5' at the

mouth.

>

> Is there a specific jar size that works best?

> Is 3.5' at the mouth to small?

>

> Thanks, please excuse the basic questions- what can I say- I am such a newbie.

>

> TM

>

[Guest guest]

Jill, I love your description, sounds very much like my place, these cultures

soon seem to take over the place, but I wouldn't trade

it for nothing. O and those gallon jars sound fine to me. I still use a

couple of them.

zoe

> Hi, and welcome from an only slightly less newbie. I started out using

> a 4 quart pyrex bowl, and another glass mixing bowl, but quickly moved

> to 1 gallon pickle jars. They take up less room, are easier to decant,

> and are easier to keep covered with a men's white hankie!

> I know they say it comes out better with a larger surface area, but

> mine has been good both ways. If I ever get a bigger kitchen, or a

> fermenting room, I may try to have both to really compare. Right now my

> little galley kitchen is resembling a mad scientist's lab, or the lair

> of an old wise yarb-woman! I've got multiple jars of kombucha and kefir

> fermenting, seeds will sprouting again soon, bags of cheese hanging and

> draining, bread rising...and hopefully soon I'll be making my own

> colloidal silver.

> Ya gotta love it!

> Blessings, Jill!

[Guest guest]

Jill, I love your description, sounds very much like my place, these cultures

soon seem to take over the place, but I wouldn't trade

it for nothing. O and those gallon jars sound fine to me. I still use a

couple of them.

zoe

> Hi, and welcome from an only slightly less newbie. I started out using

> a 4 quart pyrex bowl, and another glass mixing bowl, but quickly moved

> to 1 gallon pickle jars. They take up less room, are easier to decant,

> and are easier to keep covered with a men's white hankie!

> I know they say it comes out better with a larger surface area, but

> mine has been good both ways. If I ever get a bigger kitchen, or a

> fermenting room, I may try to have both to really compare. Right now my

> little galley kitchen is resembling a mad scientist's lab, or the lair

> of an old wise yarb-woman! I've got multiple jars of kombucha and kefir

> fermenting, seeds will sprouting again soon, bags of cheese hanging and

> draining, bread rising...and hopefully soon I'll be making my own

> colloidal silver.

> Ya gotta love it!

> Blessings, Jill!

[Guest guest]

*Jill, I love your description, sounds very much like my place, these

cultures soon seem to take over the place, but I wouldn't trade it for

nothing. zoe*

*my little galley kitchen is resembling a mad scientist's lab, or the

lair of an old wise yarb-woman! I've got multiple jars of kombucha and

kefir fermenting, seeds will sprouting again soon, bags of cheese

hanging and draining, bread rising...and hopefully soon I'll be making

my own colloidal silver.*

Zoe, I forgot to mention the lacto-fermenting veggies, lol! My dh and

kids open the fridge and complain a lot, that there is nothing but

milk, cheese,(from our goats) eggs (from our chickens) and " weird

stuff " in there! But my dd now checks all labels where ever she goes---

the Sunday School teacher now brings in " healthy snacks " and I have

FOUR people in my church making kombucha and kefir and getting very

positive health results. People are switching from Crisco to butter at

my behest and tossing their aspartame in the trash.

I LOVE IT!

[Guest guest]

*Jill, I love your description, sounds very much like my place, these

cultures soon seem to take over the place, but I wouldn't trade it for

nothing. zoe*

*my little galley kitchen is resembling a mad scientist's lab, or the

lair of an old wise yarb-woman! I've got multiple jars of kombucha and

kefir fermenting, seeds will sprouting again soon, bags of cheese

hanging and draining, bread rising...and hopefully soon I'll be making

my own colloidal silver.*

Zoe, I forgot to mention the lacto-fermenting veggies, lol! My dh and

kids open the fridge and complain a lot, that there is nothing but

milk, cheese,(from our goats) eggs (from our chickens) and " weird

stuff " in there! But my dd now checks all labels where ever she goes---

the Sunday School teacher now brings in " healthy snacks " and I have

FOUR people in my church making kombucha and kefir and getting very

positive health results. People are switching from Crisco to butter at

my behest and tossing their aspartame in the trash.

I LOVE IT!

[Guest guest]

Yes one person CAN make a difference- getting a few positive responses here

too - tho they have been

a long time in coming. LOL yep I also have lacto ferments going all over

the place.

zoe

>

> *Jill, I love your description, sounds very much like my place, these

> cultures soon seem to take over the place, but I wouldn't trade it for

> nothing. zoe*

> *my little galley kitchen is resembling a mad scientist's lab, or the

> lair of an old wise yarb-woman! I've got multiple jars of kombucha and

> kefir fermenting, seeds will sprouting again soon, bags of cheese

> hanging and draining, bread rising...and hopefully soon I'll be making

> my own colloidal silver.*

> Zoe, I forgot to mention the lacto-fermenting veggies, lol! My dh and

> kids open the fridge and complain a lot, that there is nothing but

> milk, cheese,(from our goats) eggs (from our chickens) and " weird

> stuff " in there! But my dd now checks all labels where ever she goes---

> the Sunday School teacher now brings in " healthy snacks " and I have

> FOUR people in my church making kombucha and kefir and getting very

> positive health results. People are switching from Crisco to butter at

> my behest and tossing their aspartame in the trash.

> I LOVE IT!

[Guest guest]

Yes one person CAN make a difference- getting a few positive responses here

too - tho they have been

a long time in coming. LOL yep I also have lacto ferments going all over

the place.

zoe

>

> *Jill, I love your description, sounds very much like my place, these

> cultures soon seem to take over the place, but I wouldn't trade it for

> nothing. zoe*

> *my little galley kitchen is resembling a mad scientist's lab, or the

> lair of an old wise yarb-woman! I've got multiple jars of kombucha and

> kefir fermenting, seeds will sprouting again soon, bags of cheese

> hanging and draining, bread rising...and hopefully soon I'll be making

> my own colloidal silver.*

> Zoe, I forgot to mention the lacto-fermenting veggies, lol! My dh and

> kids open the fridge and complain a lot, that there is nothing but

> milk, cheese,(from our goats) eggs (from our chickens) and " weird

> stuff " in there! But my dd now checks all labels where ever she goes---

> the Sunday School teacher now brings in " healthy snacks " and I have

> FOUR people in my church making kombucha and kefir and getting very

> positive health results. People are switching from Crisco to butter at

> my behest and tossing their aspartame in the trash.

> I LOVE IT!

[Guest guest]

<<My dh and

kids open the fridge and complain a lot, that there is nothing but

milk, cheese,(from our goats) eggs (from our chickens) and " weird

stuff " in there!>>

Oh, I can surely relate to weird refrigerator contents. Our grown kids

affectionately refer to our fridge as

" the jungle " b/c all in there (apart from eggs and raw milk) is green and

fermented!

Seriously, let noone come to our house if they are experiencing strong junk food

withdrawal.

millie

[Guest guest]

Seriously, let noone come to our house if they are experiencing strong

junk food withdrawal.

Boy I'll second that. My daughter was over the other day with the

babies. She said she was starving and what did I have she could eat.

I offered her sauerkraut, fermented beets, dehydrated crackers made

with veggies, flax seed and kefir cheese and some kefir salad dressing,

kombucha, water kefir and milk kefir. She passed, lol. the 20

month old, enjoyed the crackers.

[Guest guest]

Seriously, let noone come to our house if they are experiencing strong

junk food withdrawal.

Boy I'll second that. My daughter was over the other day with the

babies. She said she was starving and what did I have she could eat.

I offered her sauerkraut, fermented beets, dehydrated crackers made

with veggies, flax seed and kefir cheese and some kefir salad dressing,

kombucha, water kefir and milk kefir. She passed, lol. the 20

month old, enjoyed the crackers.

[Guest guest]

Oh my gosh that sounds good!

Would you mind sharing the recipe for the crackers?

In kombucha tea , " Patty " <mellowsong@...> wrote:

>

>

> Seriously, let noone come to our house if they are experiencing

strong

> junk food withdrawal.

>

> Boy I'll second that. My daughter was over the other day with the

> babies. She said she was starving and what did I have she could

eat.

> I offered her sauerkraut, fermented beets, dehydrated crackers made

> with veggies, flax seed and kefir cheese and some kefir salad

dressing,

> kombucha, water kefir and milk kefir. She passed, lol. the 20

> month old, enjoyed the crackers.

>

[Guest guest]

Oh my gosh that sounds good!

Would you mind sharing the recipe for the crackers?

In kombucha tea , " Patty " <mellowsong@...> wrote:

>

>

> Seriously, let noone come to our house if they are experiencing

strong

> junk food withdrawal.

>

> Boy I'll second that. My daughter was over the other day with the

> babies. She said she was starving and what did I have she could

eat.

> I offered her sauerkraut, fermented beets, dehydrated crackers made

> with veggies, flax seed and kefir cheese and some kefir salad

dressing,

> kombucha, water kefir and milk kefir. She passed, lol. the 20

> month old, enjoyed the crackers.

>