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Food » rec.food.preserving » Pickled sausage
Pickled sausage [message #193658] Do, 22 Dezember 2005 07:15
William J Purcell  
Recently, I bought a jar of pikled sausages at Publix. When I got home I
found the lid to be corroded and rusty looking. I took it back to the store
and found every jar on the shelf were showing signs of corrosion. The store
manager pulled evey jar off the shelf.. He said it was because of the
vinegar
I went to Krogers and bought a jar there, it was fine. They were two
different brands, the one that corroded was kept in a refrigerated case
while the Kroger jar was just on a shelf.
Are there different ways of pickling sausage that one has to refrigerated
and another doesn't? If so,don't they both use vinegar? Why would one brand
corrode while anothe doesn't?
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