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Thread: Sauerkraut Ingrenets: Libby's vs Del Monte

  1. #1
    Sqwertz Guest

    Default Sauerkraut Ingrenets: Libby's vs Del Monte

    Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    And that what's listed on every brand of sauerkraut I've ever seen.
    Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    HFCS) should be outlawed.

    So when deciding between canned Libby's and Del Monte, Libby's won
    because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    water, salt (for flavor)".

    That is an infinitely recursive ingredients statement. What's in the
    sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    that the kraut is not made by fermentation as it should be. So how
    else could it made? Does it even contain cabbage?

    The USDA does not define sauerkraut. They have defined grades of
    sauerkraut (as they did with everything back in daze), but not the
    actual ingredients.

    When contacted, Del Monte declined to comment on the matter. And boy,
    does that Libby's suck. I should have stuck to my usual brand,
    Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.

    -sw

  2. #2
    Brooklyn1 Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    wrote:

    >Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    >And that what's listed on every brand of sauerkraut I've ever seen.
    >Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    >HFCS) should be outlawed.
    >
    >So when deciding between canned Libby's and Del Monte, Libby's won
    >because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    >water, salt (for flavor)".
    >
    >That is an infinitely recursive ingredients statement. What's in the
    >sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    >that the kraut is not made by fermentation as it should be. So how
    >else could it made? Does it even contain cabbage?
    >
    >The USDA does not define sauerkraut. They have defined grades of
    >sauerkraut (as they did with everything back in daze), but not the
    >actual ingredients.
    >
    >When contacted, Del Monte declined to comment on the matter. And boy,
    >does that Libby's suck. I should have stuck to my usual brand,
    >Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.


    This is the best canned kraut I've ever encountered...
    "Silver Floss"
    Barrel Cured
    Shredded Sauerkraut
    Ingredients: Cabbage, water, salt.
    Mothership:
    http://greatlakeskraut.com/
    ingredients:
    http://greatlakeskraut.com/SilverFloss.html
    So far I've only tried their original canned.
    The first canned kraut I've tried that doesn't stink when the can is
    opened. I buy the 27 ounce can... It's the only canned kraut I've
    tried that doesn't slosh when the can is shaken, it's packed solid
    with kraut, very little liquid. I usually use it for braising
    (usually pork or weenies) but on occasion I've eaten an entire can
    straight from the can in one sitting.




  3. #3
    pavane Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte


    "Brooklyn1" <Gravesend1> wrote in message
    news:[email protected]..
    > On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    >>And that what's listed on every brand of sauerkraut I've ever seen.
    >>Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    >>HFCS) should be outlawed.
    >>
    >>So when deciding between canned Libby's and Del Monte, Libby's won
    >>because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    >>water, salt (for flavor)".
    >>
    >>That is an infinitely recursive ingredients statement. What's in the
    >>sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    >>that the kraut is not made by fermentation as it should be. So how
    >>else could it made? Does it even contain cabbage?
    >>
    >>The USDA does not define sauerkraut. They have defined grades of
    >>sauerkraut (as they did with everything back in daze), but not the
    >>actual ingredients.
    >>
    >>When contacted, Del Monte declined to comment on the matter. And boy,
    >>does that Libby's suck. I should have stuck to my usual brand,
    >>Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.

    >
    > This is the best canned kraut I've ever encountered...
    > "Silver Floss"
    > Barrel Cured
    > Shredded Sauerkraut
    > Ingredients: Cabbage, water, salt.
    > Mothership:
    > http://greatlakeskraut.com/
    > ingredients:
    > http://greatlakeskraut.com/SilverFloss.html
    > So far I've only tried their original canned.
    > The first canned kraut I've tried that doesn't stink when the can is
    > opened. I buy the 27 ounce can... It's the only canned kraut I've
    > tried that doesn't slosh when the can is shaken, it's packed solid
    > with kraut, very little liquid. I usually use it for braising
    > (usually pork or weenies) but on occasion I've eaten an entire can
    > straight from the can in one sitting.


    It is also packed in an 8-oz can that is perfect for my needs (once a
    month or so.) I agree that it is one of the best of the canned krauts.

    pavane



  4. #4
    Brooklyn1 Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Tue, 28 Feb 2012 21:15:16 -0500, Brooklyn1 <Gravesend1> wrote:

    >On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    >wrote:
    >
    >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    >>And that what's listed on every brand of sauerkraut I've ever seen.
    >>Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    >>HFCS) should be outlawed.
    >>
    >>So when deciding between canned Libby's and Del Monte, Libby's won
    >>because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    >>water, salt (for flavor)".
    >>
    >>That is an infinitely recursive ingredients statement. What's in the
    >>sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    >>that the kraut is not made by fermentation as it should be. So how
    >>else could it made? Does it even contain cabbage?
    >>
    >>The USDA does not define sauerkraut. They have defined grades of
    >>sauerkraut (as they did with everything back in daze), but not the
    >>actual ingredients.
    >>
    >>When contacted, Del Monte declined to comment on the matter. And boy,
    >>does that Libby's suck. I should have stuck to my usual brand,
    >>Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.

    >
    >This is the best canned kraut I've ever encountered...
    >"Silver Floss"
    >Barrel Cured
    >Shredded Sauerkraut
    >Ingredients: Cabbage, water, salt.
    >Mothership:
    >http://greatlakeskraut.com/
    >ingredients:
    >http://greatlakeskraut.com/SilverFloss.html
    >So far I've only tried their original canned.
    >The first canned kraut I've tried that doesn't stink when the can is
    >opened. I buy the 27 ounce can... It's the only canned kraut I've
    >tried that doesn't slosh when the can is shaken, it's packed solid
    >with kraut, very little liquid. I usually use it for braising
    >(usually pork or weenies) but on occasion I've eaten an entire can
    >straight from the can in one sitting.
    >
    >

    Had to add their recipes... all look too good to miss any... I don't
    think anyone can choose, I want them all:
    http://greatlakeskraut.com/Recipes.html#all

  5. #5
    Pete C. Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte


    Brooklyn1 wrote:
    >
    > On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    > >Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    > >And that what's listed on every brand of sauerkraut I've ever seen.
    > >Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    > >HFCS) should be outlawed.
    > >
    > >So when deciding between canned Libby's and Del Monte, Libby's won
    > >because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    > >water, salt (for flavor)".
    > >
    > >That is an infinitely recursive ingredients statement. What's in the
    > >sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    > >that the kraut is not made by fermentation as it should be. So how
    > >else could it made? Does it even contain cabbage?
    > >
    > >The USDA does not define sauerkraut. They have defined grades of
    > >sauerkraut (as they did with everything back in daze), but not the
    > >actual ingredients.
    > >
    > >When contacted, Del Monte declined to comment on the matter. And boy,
    > >does that Libby's suck. I should have stuck to my usual brand,
    > >Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.

    >
    > This is the best canned kraut I've ever encountered...
    > "Silver Floss"
    > Barrel Cured
    > Shredded Sauerkraut
    > Ingredients: Cabbage, water, salt.
    > Mothership:
    > http://greatlakeskraut.com/
    > ingredients:
    > http://greatlakeskraut.com/SilverFloss.html
    > So far I've only tried their original canned.
    > The first canned kraut I've tried that doesn't stink when the can is
    > opened. I buy the 27 ounce can... It's the only canned kraut I've
    > tried that doesn't slosh when the can is shaken, it's packed solid
    > with kraut, very little liquid. I usually use it for braising
    > (usually pork or weenies) but on occasion I've eaten an entire can
    > straight from the can in one sitting.


    Ditto on the Silver Floss, good stuff.

  6. #6
    Nunya Bidnits Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    Sqwertz <[email protected]> wrote:
    > Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    > And that what's listed on every brand of sauerkraut I've ever seen.
    > Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    > HFCS) should be outlawed.
    >
    > So when deciding between canned Libby's and Del Monte, Libby's won
    > because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    > water, salt (for flavor)".
    >
    > That is an infinitely recursive ingredients statement. What's in the
    > sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    > that the kraut is not made by fermentation as it should be. So how
    > else could it made? Does it even contain cabbage?
    >
    > The USDA does not define sauerkraut. They have defined grades of
    > sauerkraut (as they did with everything back in daze), but not the
    > actual ingredients.
    >
    > When contacted, Del Monte declined to comment on the matter. And boy,
    > does that Libby's suck. I should have stuck to my usual brand,
    > Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
    >
    > -sw


    Franks makes the best canned sauerkraut. The best bagged kraut too.



  7. #7
    Nunya Bidnits Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    pavane <[email protected]> wrote:
    > "Brooklyn1" <Gravesend1> wrote in message
    > news:[email protected]..
    >> On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    >> wrote:
    >>
    >>> Sauerkraut should be made of three ingredients: Cabbage, water,
    >>> salt. And that what's listed on every brand of sauerkraut I've ever
    >>> seen. Caraway, juniper, bacon and duck fat are all optional. Sugar
    >>> (and HFCS) should be outlawed.
    >>>
    >>> So when deciding between canned Libby's and Del Monte, Libby's won
    >>> because Del Monte's ingredients were listed as (exactly),
    >>> "Sauerkraut, water, salt (for flavor)".
    >>>
    >>> That is an infinitely recursive ingredients statement. What's in
    >>> the sauerkraut? The fact that they say "salt (for flavor)" kinda
    >>> suggests that the kraut is not made by fermentation as it should
    >>> be. So how else could it made? Does it even contain cabbage?
    >>>
    >>> The USDA does not define sauerkraut. They have defined grades of
    >>> sauerkraut (as they did with everything back in daze), but not the
    >>> actual ingredients.
    >>>
    >>> When contacted, Del Monte declined to comment on the matter. And
    >>> boy, does that Libby's suck. I should have stuck to my usual brand,
    >>> Harvest Moon in a jar at $1.48 quart. But I only needed a little
    >>> bit.

    >>
    >> This is the best canned kraut I've ever encountered...
    >> "Silver Floss"
    >> Barrel Cured
    >> Shredded Sauerkraut
    >> Ingredients: Cabbage, water, salt.
    >> Mothership:
    >> http://greatlakeskraut.com/
    >> ingredients:
    >> http://greatlakeskraut.com/SilverFloss.html
    >> So far I've only tried their original canned.
    >> The first canned kraut I've tried that doesn't stink when the can is
    >> opened. I buy the 27 ounce can... It's the only canned kraut I've
    >> tried that doesn't slosh when the can is shaken, it's packed solid
    >> with kraut, very little liquid. I usually use it for braising
    >> (usually pork or weenies) but on occasion I've eaten an entire can
    >> straight from the can in one sitting.

    >
    > It is also packed in an 8-oz can that is perfect for my needs (once a
    > month or so.) I agree that it is one of the best of the canned


    Both of the above posts could also describe Franks kraut.
    > krauts.
    > pavane




  8. #8
    Sqwertz Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Tue, 28 Feb 2012 21:28:59 -0500, pavane wrote:

    > "Brooklyn1" <Gravesend1> wrote in message
    > news:[email protected]..
    >> On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    >> wrote:
    >>
    >>>Sauerkraut should be made of three ingredients: Cabbage, water, salt.
    >>>And that what's listed on every brand of sauerkraut I've ever seen.
    >>>Caraway, juniper, bacon and duck fat are all optional. Sugar (and
    >>>HFCS) should be outlawed.
    >>>
    >>>So when deciding between canned Libby's and Del Monte, Libby's won
    >>>because Del Monte's ingredients were listed as (exactly), "Sauerkraut,
    >>>water, salt (for flavor)".
    >>>
    >>>That is an infinitely recursive ingredients statement. What's in the
    >>>sauerkraut? The fact that they say "salt (for flavor)" kinda suggests
    >>>that the kraut is not made by fermentation as it should be. So how
    >>>else could it made? Does it even contain cabbage?
    >>>
    >>>The USDA does not define sauerkraut. They have defined grades of
    >>>sauerkraut (as they did with everything back in daze), but not the
    >>>actual ingredients.
    >>>
    >>>When contacted, Del Monte declined to comment on the matter. And boy,
    >>>does that Libby's suck. I should have stuck to my usual brand,
    >>>Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.

    >>
    >> This is the best canned kraut I've ever encountered...
    >> "Silver Floss"
    >> Barrel Cured
    >> Shredded Sauerkraut
    >> Ingredients: Cabbage, water, salt.
    >> Mothership:
    >> http://greatlakeskraut.com/
    >> ingredients:
    >> http://greatlakeskraut.com/SilverFloss.html
    >> So far I've only tried their original canned.
    >> The first canned kraut I've tried that doesn't stink when the can is
    >> opened. I buy the 27 ounce can... It's the only canned kraut I've
    >> tried that doesn't slosh when the can is shaken, it's packed solid
    >> with kraut, very little liquid. I usually use it for braising
    >> (usually pork or weenies) but on occasion I've eaten an entire can
    >> straight from the can in one sitting.

    >
    > It is also packed in an 8-oz can that is perfect for my needs (once a
    > month or so.) I agree that it is one of the best of the canned krauts.


    I'd rather have more liquid than kraut in the container. Asuming it's
    not watered down. I like the juice, and it's cheap enough that I can
    buy several cans if I need more solids.

    This can of libby's was packed, very little juice. I ate it all right
    out of the can but it was tough. Hard to chew.

    If I had a juicer it would be used mostly used for sauerkraut and
    pickled jalapenos.

    -sw

  9. #9
    Sqwertz Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Tue, 28 Feb 2012 21:34:34 -0600, Nunya Bidnits wrote:

    > Franks makes the best canned sauerkraut. The best bagged kraut too.


    I don't know Frank, but his cousin Nathan's is OK. Expensive.
    Harvest Moon (A Texas brand) is the best for the price.

    -sw

  10. #10
    Michael OConnor Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    I never buy kraut in the can, the kraut in the bag in the meat
    department is much better IMO. I used to buy the kraut in the jar
    until one time I bought a jar and opened it and the jar had either
    expired or (more likely) it had not been sealed correctly or had been
    opened and closed and the content had spoiled and it smelled like
    something had died in my kitchen.

  11. #11
    Pennyaline Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On 2/28/2012 7:28 PM, pavane wrote:
    > "Brooklyn1"<Gravesend1> wrote in message
    >> This is the best canned kraut I've ever encountered...
    >> "Silver Floss"
    >> Barrel Cured
    >> Shredded Sauerkraut
    >> Ingredients: Cabbage, water, salt.
    >> Mothership:
    >> http://greatlakeskraut.com/
    >> ingredients:
    >> http://greatlakeskraut.com/SilverFloss.html
    >> So far I've only tried their original canned.
    >> The first canned kraut I've tried that doesn't stink when the can is
    >> opened. I buy the 27 ounce can... It's the only canned kraut I've
    >> tried that doesn't slosh when the can is shaken, it's packed solid
    >> with kraut, very little liquid. I usually use it for braising
    >> (usually pork or weenies) but on occasion I've eaten an entire can
    >> straight from the can in one sitting.

    >
    > It is also packed in an 8-oz can that is perfect for my needs (once a
    > month or so.) I agree that it is one of the best of the canned krauts.
    >
    > pavane



    Yes, it is. Wasn't Silver Floss was at one time packed in glass jars, or
    is my memory going screwy?

  12. #12
    Ross@home Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    wrote:

    >Sauerkraut should be made of three ingredients: Cabbage, water, salt.


    With the right cabbage, there's only two ingredients, cabbage and salt
    at 2.25% by weight. The salt will draw out enough moisture to
    completely cover the shredded cabbage.
    And, if one is lucky enough to live in the right climate, like I do,
    there is no better sauerkraut than homemade.
    We haven't used store bought 'kraut in over 30 years.

    Ross.

  13. #13
    Sqwertz Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:

    > On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    > wrote:
    >
    >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.

    >
    > With the right cabbage, there's only two ingredients, cabbage and salt
    > at 2.25% by weight. The salt will draw out enough moisture to
    > completely cover the shredded cabbage.


    Yes, I've done that at home. I've added water because I need to
    ensure the water will cover the kraut completely. Otherwise you have
    to keep playing with it and smash it down and possibly infecting it
    and ruining the delicate balance and phases of the bacteria it
    produces.

    -sw

  14. #14
    Doug Freyburger Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    Nunya Bidnits wrote:
    >
    > Franks makes the best canned sauerkraut. The best bagged kraut too.


    When I tried Franks kraut in the can I was surprised at how good it was.
    I will keep an eye out for Franks in the bag.

    One additional advantage of Franks in the can is portion size. I don't
    keep leftover kraut so the smaller the portion in the container the
    better for my use.

  15. #15
    Sqwertz Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Wed, 29 Feb 2012 13:23:07 -0500, Ross@home wrote:

    > You smash the shreds down very well right at the beginning, bruising
    > them helps the salt extract the juice.
    > If added liquid is required to keep the shreds completely covered, use
    > a brine made at the rate of 25 grams of pickling salt per liter of
    > water (a scant 1-1/2 tablespoons per quart), boiled, cooled then added
    > to the shredded cabbage.


    I only add salted water to my sauerkraut and kimchi. That allows
    better distribution of the salt rather than layering salt with
    cabbage. Plus I WANT the extra juice. It's the best part.

    -sw

  16. #16
    Roy Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Wednesday, February 29, 2012 9:32:13 AM UTC-7, Sqwertz wrote:
    > On Wed, 29 Feb 2012 10:57:08 -0500, Ross@home wrote:
    >
    > > On Tue, 28 Feb 2012 19:46:27 -0600, Sqwertz <[email protected]>
    > > wrote:
    > >
    > >>Sauerkraut should be made of three ingredients: Cabbage, water, salt.

    > >
    > > With the right cabbage, there's only two ingredients, cabbage and salt
    > > at 2.25% by weight. The salt will draw out enough moisture to
    > > completely cover the shredded cabbage.

    >
    > Yes, I've done that at home. I've added water because I need to
    > ensure the water will cover the kraut completely. Otherwise you have
    > to keep playing with it and smash it down and possibly infecting it
    > and ruining the delicate balance and phases of the bacteria it
    > produces.
    >
    > -sw


    Commercial producers use sodium nitrite to kill the nasty bugs that get into kraut. Homemade kraut may contain poisonous bacteria...beware.



  17. #17
    Nunya Bidnits Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    Doug Freyburger <[email protected]> wrote:
    > Nunya Bidnits wrote:
    >>
    >> Franks makes the best canned sauerkraut. The best bagged kraut too.

    >
    > When I tried Franks kraut in the can I was surprised at how good it
    > was. I will keep an eye out for Franks in the bag.
    >
    > One additional advantage of Franks in the can is portion size. I
    > don't keep leftover kraut so the smaller the portion in the container
    > the better for my use.


    There are three sizes of Franks cans at my grocer, plus the pouches they
    sell in the prepared meats area. But yeah, that small can is just right for
    an individual meal.

    MartyB



  18. #18
    Brooklyn1 Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Wed, 29 Feb 2012 18:49:05 -0600, "Nunya Bidnits"
    <[email protected]> wrote:

    >Doug Freyburger <[email protected]> wrote:
    >> Nunya Bidnits wrote:
    >>>
    >>> Franks makes the best canned sauerkraut. The best bagged kraut too.

    >>
    >> When I tried Franks kraut in the can I was surprised at how good it
    >> was. I will keep an eye out for Franks in the bag.
    >>
    >> One additional advantage of Franks in the can is portion size. I
    >> don't keep leftover kraut so the smaller the portion in the container
    >> the better for my use.

    >
    >There are three sizes of Franks cans at my grocer, plus the pouches they
    >sell in the prepared meats area. But yeah, that small can is just right for
    >an individual meal.


    If need be canned kraut keeps a long time in a jar in the fridge... I
    see no reason to buy those tiny 8 oz cans, I can easily finish a 1
    pound can myself, because I usually use kraut for braising meats so it
    cooks down to like half. I can also consume a lot of raw kraut.

    I can eat an entire quart of this new kraut and look for another jar,
    candy without calories:
    http://www.batampte.com/

  19. #19
    Janet Wilder Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On 2/28/2012 7:46 PM, Sqwertz wrote:
    > I should have stuck to my usual brand,
    > Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
    >
    > -sw


    I think Harvest Moon might be an HEB house brand.
    --
    Janet Wilder
    Way-the-heck-south Texas
    Spelling doesn't count. Cooking does.

  20. #20
    Sqwertz Guest

    Default Re: Sauerkraut Ingrenets: Libby's vs Del Monte

    On Wed, 29 Feb 2012 20:25:22 -0600, Janet Wilder wrote:

    > On 2/28/2012 7:46 PM, Sqwertz wrote:
    >> I should have stuck to my usual brand,
    >> Harvest Moon in a jar at $1.48 quart. But I only needed a little bit.
    >>
    >> -sw

    >
    > I think Harvest Moon might be an HEB house brand.


    Yep. I mentioned later on it was Texas and/or HEB brand. It's good
    stuff - try it. All the HEB branded stuff is pretty good. Better
    than the HCF branded items (sometimes they even complete against
    themselves on certain products).

    -sw

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