SC - Recognized historians

[LrdRas@aol.com]

In a message dated 3/11/00 2:20:08 PM Eastern Standard Time, allilyn at juno.com 
writes:

<< Scully says that verjuice had not fermented 'to any great extent' and was
 subject to spoilage. >>

In my experience, I agree with Scully, any apparent fermentation is very slow 
and over with in about 3 days at which point I can it. If left uncanned for 
more than a couple of months, even in a cool place, it develops mold. I have 
noticed no difference in taste in cookery. Canning cooks it and even when 
'fresh'  it is cooked when added to dishes,

Ras