Re[4]: pickled garlic Why did it turn aquamarine?

September 7, 2006

thanks, I am on a search for plastic lids at the moment. The only metal is in the canning jar lid which was brand new- unused. I do out of habit turn my jars upside down periodically - so this just might be the problem, if so the plastic lids should solve this problem.

Thursday, September 7, 2006, 9:00:13 AM, you wrote:

>

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)

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