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Re: What does "Fresh Pack" mean?
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Moe DeLoughan
Dec 6, 2012, 8:44:52 AM12/6/12
to
On 12/5/2012 11:42 PM, Sqwertz wrote:
> For vegetables, what does "fresh pack" mean? And what are the
> alternate processes? "Fresh Pack" still means they're cooked in a
> BWB, so I'm having trouble grasping what the "Fresh" is actually
> implying.
>
> I see it most often on pickle jars. Top me, fresh pack would mean
> they are not cooked (and not shelf stable).
Fresh pack means they were packed and processed as they came from the
field, with no additional processing in between. Some pickles are
fresh packed, but pickle processors also store some of the cucumber
crop in brining tanks before they eventually pickle them. The cukes
might be in the tanks for months before they eventually get processed
into pickles. Our local pickle packer fresh packs dills and uses
brined cukes for their bread and butter chips and sweet gherkins. The
brine is a high salt concentration for long-term storage, so the first
stage of actually turning them into pickles is usually a longish soak
in a plain water or sugar solution to lower their salt content.
> For vegetables, what does "fresh pack" mean? And what are the
> alternate processes? "Fresh Pack" still means they're cooked in a
> BWB, so I'm having trouble grasping what the "Fresh" is actually
> implying.
>
> I see it most often on pickle jars. Top me, fresh pack would mean
> they are not cooked (and not shelf stable).
Fresh pack means they were packed and processed as they came from the
field, with no additional processing in between. Some pickles are
fresh packed, but pickle processors also store some of the cucumber
crop in brining tanks before they eventually pickle them. The cukes
might be in the tanks for months before they eventually get processed
into pickles. Our local pickle packer fresh packs dills and uses
brined cukes for their bread and butter chips and sweet gherkins. The
brine is a high salt concentration for long-term storage, so the first
stage of actually turning them into pickles is usually a longish soak
in a plain water or sugar solution to lower their salt content.
Janet Bostwick
Dec 6, 2012, 9:29:51 AM12/6/12
to
On Wed, 5 Dec 2012 23:42:28 -0600, Sqwertz <swe...@cluemail.compost>
Fresh pack means put the cucumbers in the jar, pour the brine over
them and process in a boiling water bath. The other way of doing
pickles is to brine the vegetable before canning/jarring.
Janet US
wrote:
>For vegetables, what does "fresh pack" mean? And what are the
>alternate processes? "Fresh Pack" still means they're cooked in a
>BWB, so I'm having trouble grasping what the "Fresh" is actually
>implying.
>
>I see it most often on pickle jars. Top me, fresh pack would mean
>they are not cooked (and not shelf stable).
>
>-sw
>For vegetables, what does "fresh pack" mean? And what are the
>alternate processes? "Fresh Pack" still means they're cooked in a
>BWB, so I'm having trouble grasping what the "Fresh" is actually
>implying.
>
>I see it most often on pickle jars. Top me, fresh pack would mean
>they are not cooked (and not shelf stable).
>
Fresh pack means put the cucumbers in the jar, pour the brine over
them and process in a boiling water bath. The other way of doing
pickles is to brine the vegetable before canning/jarring.
Janet US
Message has been deleted
Janet Bostwick
Dec 6, 2012, 11:58:04 AM12/6/12
to
On Thu, 6 Dec 2012 10:51:39 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>OK, Thanks Moe and Janet. So most vegetables and fruits are probably
>fresh packed, but in pickles that's where it makes the most
>difference. I'm not too fond of the pickles that I know are brined
>first - Best Maid and Mt Olive, for example.
>
>-sw
Basically, these pickles are fermented much as sauerkraut is. Do you
remember hearing of the 'pickle barrel' in stories of old time General
Stores? That's what was in there.
Janet US
wrote:
>fresh packed, but in pickles that's where it makes the most
>difference. I'm not too fond of the pickles that I know are brined
>first - Best Maid and Mt Olive, for example.
>
>-sw
Basically, these pickles are fermented much as sauerkraut is. Do you
remember hearing of the 'pickle barrel' in stories of old time General
Stores? That's what was in there.
Janet US
Message has been deleted
Janet Bostwick
Dec 6, 2012, 12:56:46 PM12/6/12
to
On Thu, 6 Dec 2012 11:31:13 -0600, Sqwertz <swe...@cluemail.compost>
wrote:
>too high for them to ferment in the style of Bubbies, Ba Tempte, etc..
>Also, vingear is added later and they are not shelf stable.
>barrel). Those were fermented without the use of vinegar.
>
>-sw
You got me thinking. I looked them up in the Ball canning book. There
is a fermentation process that takes about 6 weeks. After that, the
book says, the 'cucumbers' may be kept in this 10 percent brine
solution -- no additional salt is added after they are cured -- until
cucumbers are used in a pickle recipe. To use brined cucumbers in
pickle recipes, they need to be soaked in water to remove salt. The
there is a somewhat lengthy 3-step soak described. Now I don't know
what was in the pickle barrel. This recipe indicates that they are
not finished after brining and further processing is needed -- after
which, I guess, they are not shelf stable.
If anyone has any further information about the pickle barrel, I would
love to know.
Janet US
wrote:
>> Basically, these pickles are fermented much as sauerkraut is.
>
>I gotta strongly disagree with that. The salt concentration is much
>
>too high for them to ferment in the style of Bubbies, Ba Tempte, etc..
>Also, vingear is added later and they are not shelf stable.
>
>> Do you
>> remember hearing of the 'pickle barrel' in stories of old time General
>> Stores? That's what was in there.
>
>My grandfather had a pickle barrel in the basement (also a cabbage
>> Do you
>> remember hearing of the 'pickle barrel' in stories of old time General
>> Stores? That's what was in there.
>
>barrel). Those were fermented without the use of vinegar.
>
>-sw
You got me thinking. I looked them up in the Ball canning book. There
is a fermentation process that takes about 6 weeks. After that, the
book says, the 'cucumbers' may be kept in this 10 percent brine
solution -- no additional salt is added after they are cured -- until
cucumbers are used in a pickle recipe. To use brined cucumbers in
pickle recipes, they need to be soaked in water to remove salt. The
there is a somewhat lengthy 3-step soak described. Now I don't know
what was in the pickle barrel. This recipe indicates that they are
not finished after brining and further processing is needed -- after
which, I guess, they are not shelf stable.
If anyone has any further information about the pickle barrel, I would
love to know.
Janet US
Julie Bove
Dec 6, 2012, 7:14:24 PM12/6/12
to
Sqwertz wrote:
> On Thu, 06 Dec 2012 07:44:52 -0600, Moe DeLoughan wrote:
>
> On Thu, 06 Dec 2012 07:44:52 -0600, Moe DeLoughan wrote:
>
> OK, Thanks Moe and Janet. So most vegetables and fruits are probably
> fresh packed, but in pickles that's where it makes the most
> difference. I'm not too fond of the pickles that I know are brined
> first - Best Maid and Mt Olive, for example.
Bubbies are refrigerated and very good. Batempte are good too but I think
> fresh packed, but in pickles that's where it makes the most
> difference. I'm not too fond of the pickles that I know are brined
> first - Best Maid and Mt Olive, for example.
maybe only available in NY.
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Julie Bove
Dec 6, 2012, 10:51:33 PM12/6/12
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"Sqwertz" <swe...@cluemail.compost> wrote in message
news:1rw25iw2...@sqwertz.com...
> On Thu, 6 Dec 2012 16:14:24 -0800, Julie Bove wrote:
>
>> Bubbies are refrigerated and very good. Batempte are good too but I
>> think
>> maybe only available in NY.
>
> Ba Tempte are available nationally. Hermann's is another good brand
>
>> Bubbies are refrigerated and very good. Batempte are good too but I
>> think
>> maybe only available in NY.
>
> to look out for. Out of Ohio, they are more well known nationally
> distributed under the "Nathan's Famous" (hot dogs, yes) label. I get
> them at Sprouts.
I have never seen Ba Tempte here or very many refrigerated pickles. Hmmm...
Will have to look for them.
Message has been deleted
Julie Bove
Dec 7, 2012, 12:04:18 AM12/7/12
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"Sqwertz" <swe...@cluemail.compost> wrote in message
> West coast. There is a partial list of supermarkets on their
> websites, but I can currently get them at two markets not on that
> list.
>
> You don't need to ping me to tell me you can't find them.
Oh but now that you've mentioned it I just soooo want to! I will go look on
their website and see.
Brooklyn1
Dec 7, 2012, 12:59:00 AM12/7/12
to
On Thu, 6 Dec 2012 19:51:33 -0800, "Julie Bove"
the NY tri state area only in a few select large cities. I don't
think Ba-Tampte products are very good, but then I grew up with
homemade... everywhere that sold pickles in NY made their own and sold
them from huge wooden barrels, sour tomatoes, and kraut too. I never
tasted a commercially made jarred pickle until I was about thirty
years old. For many years I made my own and still do when I have a
glut of kirbys... it's very easy to make fermented pickles... the
difficult part is to locate fresh picked pickling cukes. You can't
make crisp pickles unless they're picked that day. I like half sours
best.
Julie Bove
Dec 7, 2012, 1:22:36 AM12/7/12
to
"Brooklyn1" <Gravesend1> wrote in message
news:5c03c8hf05jvpdg5l...@4ax.com...
know... Not every one of their stores carries all of the products. I used
to get the half sours. They were my favorite.
spamtrap1888
Dec 7, 2012, 2:05:02 AM12/7/12
to
Bubbies when they opened here. I have seen Batempte in the Bay Area.
If they are fermented, the canning process ruins them.
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spamtrap1888
Dec 7, 2012, 11:48:43 AM12/7/12
to
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Julie Bove
Dec 8, 2012, 4:35:27 AM12/8/12
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"Sqwertz" <swe...@cluemail.compost> wrote in message
> the "fuzzies" and cloudy brine, that is a characteristic of all
> fermented pickles (unless they filter it out). Bubbies even brags
> about it on the their label. As for the lids being extended (popped
> out), that also is characteristic of real pickles. Unless you want to
> heat them and make them shelf stable.
>
> Lastly, why did so many people complain about them and then give them
> 4 and 5 stars? (it probably defaults to 5 stars, but that doesn't
> explain the 4's)
>
> -sw
Bleh. That doesn't sound good! I don't know how people figure their
reviews. I just wrote one about some boots that I ordered online. One
person had complained about them saying that they had foam bottoms and would
become slippery with time. With time? Mine are like someone buttered the
bottoms of them. So I wrote a review. Then went to read the 5 star one and
was like... Why did the woman give them 5 stars? She had nothing but
complaints about them and in fact took them back.
Brooklyn1
Dec 8, 2012, 11:31:18 AM12/8/12
to
On Sat, 8 Dec 2012 01:35:27 -0800, "Julie Bove"
<juli...@frontier.com> wrote:
>
>That doesn't sound good! I don't know how people figure their
>reviews. I just wrote one about some boots that I ordered online. One
>person had complained about them saying that they had foam bottoms and would
>become slippery with time. With time? Mine are like someone buttered the
>bottoms of them. So I wrote a review. Then went to read the 5 star one and
>was like... Why did the woman give them 5 stars? She had nothing but
>complaints about them and in fact took them back.
You have to take those reviews with a grain of salt. I don't pay much
<juli...@frontier.com> wrote:
>
>That doesn't sound good! I don't know how people figure their
>reviews. I just wrote one about some boots that I ordered online. One
>person had complained about them saying that they had foam bottoms and would
>become slippery with time. With time? Mine are like someone buttered the
>bottoms of them. So I wrote a review. Then went to read the 5 star one and
>was like... Why did the woman give them 5 stars? She had nothing but
>complaints about them and in fact took them back.
attention to those on line product reviews, often they are all over
the place, typically because people don't use the product properly.
And you need to consider how poorly written those complaints, ready
the first five words cna tell why it's a lousey review, an idiot
wrote it. And I've checked some reviewer's past reviews, many
complain about everything.. it's obvious that they are attmpting to
sabotage as many products as possible simply to entertain themselves.
Just a few days ago I was thinking to buy suet blocks for feeding
birds. Half the people gave five star review and half gave one or
two... their complaint being the suet melts... well duh... naturally
suet is meant for cold weather feeding, not in the heat of summer. I
ended up buying the same brand at the local 99¢ store at less then
half the price, it's outside now, doesn't melt. I just purchased a
new kitchen sink faucet, many of the people complained that the faucet
was becoming clogged, well if you have hard water any faucet will
eventually clog... the stuff that clogs the faucet doesn't come from
the faucet, it comes from ones water. Even funny were some of the
reviews for that small wall lighting fixture I bought for lighting my
basement stairs, more than half complained that the bronze wasn't real
bronze, it was just painted steel... well duh... for $20 only an
imbecile would expect solid bronze. These days for $20 I'd not be
surprised were it plastic. It's actually a very good looking and well
made lighting fixture, came with all the mounting hardware and a very
nice glass globe.
Janet Bostwick
Dec 8, 2012, 11:44:53 AM12/8/12
to
have nothing else to do with their lives.
Janet US
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