Guest guest Posted June 8, 2007 Report Share Posted June 8, 2007 Thanks for the article . Just to add to this.....a friend of mine left a pot on the stove by accident. The surface had the non-stick coating on it. When they returned home after several hours their parrot was dead from the fumes. Roy -Lee <bctoadlover@...> wrote: Information I found among the Government of Canada Department of Health webpages: Do not cook or store food for long periods of time in aluminum cookware. Do not use badly scratched or un-coated copper cookware to cook or store food. If you do have some older tin or nickelcoated cookware, use it for decorative purposes only. Do not scour coated copper cookware. If you know you are allergic to nickel, do not use nickel-plated cookware. If you are sensitive to nickel and are having difficulty managing your allergy, discuss options with your doctor. Foods known to contain higher levels of nickel include oats and oat products, peas, beans, lentils and cocoa products, such as chocolate, particularly dark chocolate. Do not store foods that are highly acidic, such as stewed rhubarb or stewed tomatoes, in stainless steel containers. If you bring in glazed ceramic cookware from abroad, be aware that it may not meet Canadian permitted levels for lead and cadmium. Do not use it to serve or store food. Use it for decoration only. Don't use plastic bowls or wrap in the microwave unless they are labelled as microwave safe. If you reuse plastic items for storage, such as dairy product containers, let the food cool before storing, then refrigerate it immediately. Avoid visibly damaged, stained or unpleasant smelling plastics and containers. Never heat or store food in plastic containers that were not intended for food. Do not use silicone cookware for stove-top cooking in oven temperatures above 220°C (428°F) as it will melt if exposed to high temperatures . You should also be careful when removing hot foods from flexible silicone cookware, as the food may slide out very quickly. Using plastic containers and wrap for anything other than their original purpose can cause health problems. With wrap, the concern is that food may absorb some of the plasticiser, the material that helps make it flexible. This is most likely to happen at high temperatures, when microwaving, or with fatty or oily foods such as cheese and meat. Nonstick coatings are a risk if they are heated to temperatures greater than 350°C or 650°F. This might happen if an empty pan is left on a burner. In this case, the coatings can give off irritating or poisonous fumes. --------------------------------- Moody friends. Drama queens. Your life? Nope! - their life, your story. Play Sims Stories at Games. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2011 Report Share Posted January 18, 2011 Who uses the bottles and jars with the rubber or silicone gasket and metal spring ring sealing device? What fermented foods is it ok for without daily inspection? Do these features eliminate the possibility of exploding or cracking under pressure? TIA eco Sent on the Sprint® Now Network from my BlackBerry® Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2011 Report Share Posted January 18, 2011 I'm not sure what you are talking about, exactly. Rubber sealing rings seal *very tightly* and that means that the glass can explode. Mostly I use old kimchi jars, which are made with deformable lids and very heavy jars. The " mason jars " at the store have much thinner glass, but they work ok with plastic lids. If I'm using a metal lid with a rubber gasket, I tend to " kill " the seal by not screwing on the outer ring all the way, or rubbing the rubber with oil. So if there is major pressure, it can get out. MOST ferments though, don't make much gas. My first kimchis I made in plastic bags (what the video I saw recommended). There was hardly any gas in them. The gas is mainly produced in ferments with a fair bit of yeast, which happens if there is more sugar or fruit. If you are making a high-gas ferment, like, say, beer or wine ... get a homebrew setup. Making homebrew is fun and probably has been around as long as grains have been grown, and it's a known technology. The airlocks they sell are like $2 and work great. There are a lot of recipes with very exacting instructions too. Even if you mess up, the results are usually drinkable. And if not, they turn into a lacto-ferment or vinegar, which is also great. On Tue, Jan 18, 2011 at 3:30 PM, <econurbs@...> wrote: > Who uses the bottles and jars with the rubber or silicone gasket and metal > spring ring sealing device? What fermented foods is it ok for without daily > inspection? Do these features eliminate the possibility of exploding or > cracking under pressure? TIA > eco > Sent on the Sprint® Now Network from my BlackBerry® > > ------------------------------------ > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 20, 2011 Report Share Posted January 20, 2011 I'm not sure what happened - I sent a reply to this post yesterday through my email program, but it never showed up - so I thought I'd repost it on the website. Sorry if this winds up posting twice. Anyway - here is what I had sent... I have used them (glass lid jars with the wire closure, glass lid jars with the metal screw top, and glass lid jars with the small metal clamp at front and hinge at back) for years for lacto pickles and just this last year have started other ferments with them. I have green beans, summer squash, peppers, sauerkraut, tomato sauce, green onion tops and swiss chard lacto ferments all in those jars and none have exploded. They actually do release pressure if they are not sealed hot and I have had some small puddles to clean up in my cellar. Other than that they have all worked perfectly. In most jars I have put a few grape leaves over the top of the veg and pushed them down under the shoulders of the jars and that has kept everything submerged. > > Who uses the bottles and jars with the rubber or silicone gasket and metal spring ring sealing device? What fermented foods is it ok for without daily inspection? Do these features eliminate the possibility of exploding or cracking under pressure? TIA > eco > Sent on the Sprint® Now Network from my BlackBerry® > Quote Link to comment Share on other sites More sharing options...
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