Re[2]: pickled garlic Why did it turn aquamarine?

September 7, 2006

Its the standard Kerr Wide Mouth Mason Cap and Ring the same as I have been using with all my tinctures for "centuries" never had any previous problems, The only difference this time was in the use or Organic Raw ACV and I used it full strength. They are still bluegreen after several days, but not quite as vivid as they were on day two.

Wednesday, September 6, 2006, 5:58:13 PM, you wrote:

>

That is odd. Was the lid made of brass or copper? (If it was, do not eat the garliuc)

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September 7, 2006

If the solution is touching brass (could it be a bad rubber ring in the cap?), you could leach copper into the tincture, and sulfur in the garlic could react with the copper . I am just saying this because copper salts are bluish, you have an acid (ACV, which reacts slowly with copper) and there might be contact.zoe w <ilovegrafix wrote: Its the standard Kerr Wide Mouth Mason Cap and Ring the same as I have been using with all my tinctures for "centuries" never had any previous problems,

The only difference this time was in the use or Organic Raw ACV and I used it full strength. They are still bluegreen after several days, but not quite as vivid as they were on day two. Wednesday, September 6, 2006, 5:58:13 PM, you wrote: > That is odd. Was the lid made of brass or copper? (If it was, do not eat the garliuc) How low will we go? Check out Messenger’s low PC-to-Phone call rates.

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