Pretty sure they will say refriegerate affer opening somewhere on the bottle. They slap that on pickled or high acidity condiments that probably don’t need refridgeration for safety reasons.
I have no idea if it is necessary, if it extends the shelf life, or has no purpose other than making it more likely for people to throw it out if they don’t put it in the fridge.
I put it in the fridge if it says to assuming it might keep it fresh longer. But if I leave something pickled out overnight I will just put it back in the fridge.
On the freaking jar
nothing was on the bottle, that’s why I was skeptical. it’s too big for our fridge so I wanted to make sure
It’s visible in this image
ONCE OPENED REFRIGERATE
Ohhhh, now I get it! I thought that meant it would make my cupboard colder.
If it’s not on the bottle, and you get sick, you can sue them and make them suck your dick!
Yeah! American capitolism, baby!!!
Username checks out.
https://www.snrshopping.com/upload/product_details/5f4847711e5f7_1598572401.jpg
It says to refrigerate right there on the next line of text covered by the cardboard on the lower left jar in your photo.
Your question is answered, but I just wanted to say; good on you for being food preservation conscious. When I first started dating my now wife she thought that you needed to store syrup in the refrigerator, and things like mayonnaise and unwaxed cheese could sit in the open. I had to go through her whole pantry 🤢
My partner’s family from Philippines grew up in a home without appliances like refrigerators, like many, many people in developing countries.
So while now they have every modern convenience, old habits die hard and stomachs seem to adapt to even the most adverse conditions of foodstuffs.
Not mine. I love their cooking but can only eat food that I’ve seen opened or cooked in front of me. They will legitimately leave meat dishes out on the table for two days or more and then simply “reheat” and consider it good to serve. The cabinets are full of things like mayo, cheese dips, opened gravies and open bottles of fruit juice.
I have had some of the very worst food poisoning in my life from inadvertently eating something there like chicken salad that I thought was fresh, but made with hard-boiled eggs that had been sitting on a counter in summer heat for several days that a “friend” brought over so they “wouldn’t waste.”
Of course I’m the only one that gets sick, so I’m the “special one” that everyone now thinks has some terminal illness and treats me like a hospice patient.
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I don’t find this article compelling. Obviously it’s not going to last as long unrefrigerated. That seems to be their criteria.
No. The criteria is to avoid food borne illnesses. Mayonnaise is made with eggs which is poultry. What happens to poultry if it sits out raw for too long you ask? Well, it starts develop this bacteria know as salmonella which can and will cause death or very serious illness. If you want to consume mayonnaise hot, then that’s on you and best of luck, but I’m not going to let people I ACTUALLY care about do it
That makes a lot of sense and I see the error of my reasoning. You’ve convinced me.
Pickling is one way to preserve food, but refrigeration is better.
Pickling and canning is better than refrigeration - until opened
I like cold pickles (especially kraut) on my hot food. It adds a little “spice” to what’s going on in my mouth.
Yes. You can keep them out, but they will last less and may grow mold depending on the storage and handling conditions.
