Capers

[JanetGroene]

I'm talking the capers you eat, not what you experience on shore leave. Does anyone know if they need refrigeration after opening? The label is no help. I use only a few at a time and not very often.

[Auspicious]

Hi Janet.

Capers are pickled flower buds. Pickling was developed to preserve foods. Should be good in the food locker. Just checked mine -- open jar must be four months old. I'm reasonably careful to keep the brine above level of capers in the jar. Can't give you longer experience than that as we rather like capers and they don't last terribly long.

[JanetGroene]

This is a wonderful suggestion and I suspect the advice about keeping the brine level topped off is a good one for many other pickled items as well. I'm going to try it. Thanksamillion.

[DeepFrz]

• Capers packed in brine should be kept submerged in their liquid in an airtight container. Store in the refrigerator and use within 9 months.

• Capers packed in salt may be kept at room temperature up to 6 months, but must also be kept airtight.

I found this on About.com

Capers Tips and Poison Warning

[speciald@ocens.]

I keep mine next to the Grey Poupon in the fridge.

[Auspicious]

Originally Posted by DeepFrz

I found this on About.com

Capers Tips and Poison Warning

*grin* I have tried to grow a number of things on the boat but a caper plant sure isn't one of them.

[DeepFrz]

I was more interested in the storing recommendations than the poison plant. But, it is good to know.

[goboatingnow]

Just keep them in the brine. Mine have lasted months. Great with scrambled eggs and smoked salmon

Dave

[laura d]

Capers are pickled so they should not need refrigeration. I have had a bottle on our boat for 6 months and it seems fine

[svBeBe]

Foods that are pickled might not require refrigeration, but the quality of the food suffers when left at room temperature after opening. Jalapeno peppers are an excellent example. Jars of pickled jalapeno peppers can be stored at room temperature once opened; they won't spoil and/or make you sick; but they will become quite mushy and lose uniformity of texture. Ditto for cocktail onions and dill pickles. And I must assume the same would be true for pickled capers.

I store all these pickled foods in the fridge after opening. Keeps the jalapenos and the cocktail onions firmer and the pickles crisper. Have never stored capers at room temperature but I would bet that refrigerated capers would retain firmer texture longer.

Judy
S/V BeBe

[callmecrazy]

The trick is to buy in small quantities. Get 4 8oz jars instead of the 32oz jar... Eat em up

The downside is it's a little more expensive in the long run, but really how much do you need at one time? And it created more trash. Luckily, pickled stuff still comes in glass or tin, which can be recycled or rendered to mother earth, as opposed to plastic.

The plus side is, you can stock up (if need be) without worrying about it going bad. That stuff will keep forever unoppened...

[S/V Antares]

We get the ones packed in salt and the brine ones. Both keep near a year. Capers and a fresh lemon in a sauce works for anything fish, fauna or fowl. Yummm.

[zeehag]

salads, also...yummmmm

[Bash]

Originally Posted by zeehag

salads, also...yummmmm

Wonderblond makes a crab mac/cheese with capers that's to die for.

[zeehag]

sounds awesome!
peperoncinis last a month in hot climates out of fridge. both have vinegar. is a good yummmm-- no sweat.