Guest guest Posted July 24, 2010 Report Share Posted July 24, 2010 Before refrigeration, I cover my jars with potato sack cloth and a rubber band, I only put lids on when after the fermentation is complete and they are on their way to the refrigerator. I find that my metal bands rust quickly, and the lids oxidize, so I I've taken to using the plastic lids. Many people ferment in food grade plastic (beer - large batches of kraut), because some cannot afford a $300 crock. I'm sure there are differences of opinion, but as far as a top goes, the difference between a 2 piece canning top or a single piece plastic is likely to be negligible--so for me it's longevity. Sabina On Sat, Jul 24, 2010 at 3:15 AM, Michel Therrien <michelnlynyrd@...>wrote: > > > I've been using the white plastic lids for my ferments because they're > easier to use and because the ferments don't come in contact with the > plastic. > > What would be the difference between plastic and metal lids? Nothing? > Longevity? > > Thanks for any help, > Lynn > > -- > Michel and Lynn Therrien > 626 Temple Road > Latrobe, PA 15650 > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 24, 2010 Report Share Posted July 24, 2010 I ferment in quart or half-gallon jars, and use plastic lids. The plastic lids deform under pressure, which prevents the jar from exploding. See www.dunkers.us for my take on fermenting. (this isn't meant as a " commercial " ... you can make your own dunkers out of whatever you want). Anyway, the plastic lids are cheap and more reusable, and easier to handle. The metal lids work, but you need to be sure to keep them a bit loose, at least the ring part so the flat part can move and allow air to escape. Cloth works too, but in some ferments the cloth will get wet (from bubbling) and then mold, or more liquid will evaporate than you want. On Sat, Jul 24, 2010 at 9:22 AM, Sabina <waterfalling@...> wrote: > Before refrigeration, I cover my jars with potato sack cloth and a rubber > band, I only put lids on when after the fermentation is complete and they > are on their way to the refrigerator. I find that my metal bands rust > quickly, and the lids oxidize, so I I've taken to using the plastic lids. > Many people ferment in food grade plastic (beer - large batches of kraut), > because some cannot afford a $300 crock. I'm sure there are differences of > opinion, but as far as a top goes, the difference between a 2 piece canning > top or a single piece plastic is likely to be negligible--so for me it's > longevity. > > Sabina > > On Sat, Jul 24, 2010 at 3:15 AM, Michel Therrien <michelnlynyrd@... > >wrote: > > > > > > > I've been using the white plastic lids for my ferments because they're > > easier to use and because the ferments don't come in contact with the > > plastic. > > > > What would be the difference between plastic and metal lids? Nothing? > > Longevity? > > > > Thanks for any help, > > Lynn > > > > -- > > Michel and Lynn Therrien > > 626 Temple Road > > Latrobe, PA 15650 > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2010 Report Share Posted July 25, 2010 I just read that the metal lids have bpa in the coating while at least some of the plastic ones do not (I think they said Jarden didn't) - I have not verified this though. Here is one that advertises that it doesn't have bpa - http://reusablecanninglids.com/Home.php BTW, , I bought some of your dunkers and love them! I tried to make some of my own at a local clay studio as well but haven't seen how they turned out yet. --- In nutrition , Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 25, 2010 Report Share Posted July 25, 2010 Thanks! On Sat, Jul 24, 2010 at 11:46 PM, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 26, 2010 Report Share Posted July 26, 2010 On Sun, Jul 25, 2010 at 4:17 AM, tammi_stein <tammi_stein@...> wrote: > I just read that the metal lids have bpa in the coating while at least some > of the plastic ones do not (I think they said Jarden didn't) - I have not > verified this though. Here is one that advertises that it doesn't have bpa > - > http://reusablecanninglids.com/Home.php The BPA could be an issue. I don't think the ferment actually touches the lid much though, at least mine don't. Mostly the lid is there to keep the flies out! > > > BTW, , I bought some of your dunkers and love them! I tried to make > some of my own at a local clay studio as well but haven't seen how they > turned out yet. > Thanks! They really are easy to make. I've been hoping that local clay artists will just start making them, like people make their own pots or spoonholders or butter dishes. I don't have the resources or desire to make this into a business, so anyone who wants to take the idea and run with it, feel free. Meanwhile, I make them when I have time. Clay is really amazing stuff from a " microbial nutrition " point of view though. I think that the clay shards are part of the key of " Terra Preta " .... I've been hoarding the castoff bisqueware from our studio and using it, along with charcoal, to make our soil work better. It works! As your local clay studio if you can help them offload theirs, if you have a garden. See: http://video.google.com/videoplay?docid=8993313723654914866 & ei=tU-AStKrKobrlQes7\ 4yjDQ & q=the+secret+of+el+dorado# Archaeology, Cultural Anthropology, “The Secret of El Dorado...<http://video.google.com/videoplay?docid=8993313723654914866 & hl=en> > --- In nutrition , Quote Link to comment Share on other sites More sharing options...
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