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Old 06-20-2008, 07:43 PM   #11
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Sugar is a preservative in the general sense that it binds with the water molecules, thus reducing the "free water" available and necessary for pathogenic organisms to grow.
That is waaaaay over my head, but I've kept jellies in the fridge for a few years. ( they get hidden sometimes). If no mold, (and there hasn't been) we eat.
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Old 06-20-2008, 07:57 PM   #12
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Originally Posted by suziquzie View Post
Just cleaned out cupboards... WAAAYYYY in back were a few odd jars of pepper jellies and a cactus something like jam.....
No exp dates.
Chuck or ok?
Hi Suziquzie,

Jellies, as a form of preservation are pectin/acid/sugar gels and not to be confused with a jelly that you make up from a sachet/packet to use in a trifle (heaven forfend!) or serve with cream.

Given that the jelly to which you refer is a preserve, i.e., an item made to keep then there are two faults which you are likely to encounter:
a) mould on the surface - lack of boiling and poor potting!
b) sugar crystals forming on the surface - excess boiling of the mix.

If neither of these appear in your jelly, then it should be perfectly safe to keep/consume.

Hope this helps,
Archiduc
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Old 06-20-2008, 11:09 PM   #13
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If you are in doubt as to the safety of your four-year-old pepper jelly, I would be happy to test for you. Let me know the postage to 93023 and I will happily remit. ;) And have no fear for my safety, as I will cushion the effects of the jelly with toasted whole wheat sourdough bread and (unsalted) butter. I will also have an emergency-certified pot of coffee on hand.
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Old 06-21-2008, 12:05 AM   #14
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Drats! I can only use regular whole wheat toast and instant coffee.
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Old 06-21-2008, 04:04 AM   #15
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If I bring the Ritz and a block of cream cheese, can we taste test it together? LOL! Local farmers markets can get up to $10/jar for a good homemade pepper jam!

If you are a tosser and unsure, go ahead and put it in the donation bag. A food pantry would be happy to make that decision for you. :)
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Old 06-22-2008, 09:50 AM   #16
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Originally Posted by Loprraine View Post
That is waaaaay over my head, but I've kept jellies in the fridge for a few years. ( they get hidden sometimes). If no mold, (and there hasn't been) we eat.
Hi Loprraine,

There are two things that act as "natural" inhibitors to bacterial growth; the amount of free water available, and the PH (acid and base) of a product.

Sugar helps to bind up the free water that would normally allow bacterial growth.

It's simple!!!
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Old 06-22-2008, 04:28 PM   #17
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Ok so it sounds as if I would not be alone if I broke out the Ritz crackers and cream cheese at snacktime later!!!! :)
I'll try. If I don't come back online tomorrow, you'll know it was.........
THE JELLY!!!!!
:)
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Old 06-22-2008, 05:14 PM   #18
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$3?!?! That's almost a gallon of gas!
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Old 06-23-2008, 05:18 PM   #19
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Ok, maybe i over exagerated, but the point is that you shouldn't eat something that has been sitting around since the turn of the century.
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Old 06-23-2008, 07:43 PM   #20
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oh-oh, she hasn't come back today. Maybe I should take a drive and see if she is ok.
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