-->
Care of your crock
Your fermenting crock is made of durable vitrified
porcelain. With normal care, it will serve you and your loved ones for
generations. Feel free to compress
your pickle with a wooden mallet or the flat of your fist, whichever is more
comfortable. The lip and flange
are the delicate part, but you can lift the jar by the neck without
concern.
The stones are sized to rest just at or below the inside
of the neck. When you pack your
pickle into the crock, allow for the stones to end up there. The foods will expand and the stones
will press them down again because they have locked against the neck. For this reason, I advise that you fill
the crock to the correct stone placement, not partway.
For fermenting, place the lid on the jar and fill the
flange with water. The water
becomes a seal against unwanted bacteria. Unless you live in the desert, there
should be enough water volume to not evaporate for about a week. Top up as needed.
Clean the jar with soap and hot water by hand, or it can
go in the dishwasher if the weight is distributed around the lip. Please do not pour boiling water in the
crock or subject it to any thermal shock (like putting it on a range). The clay itself is impervious to water
and does not require any kind of sanitizing.
You may return (at your expense and in the original packaging)
undamaged jars within 3 months of purchase for a full refund. Should you find a functional defect in
the work, I will refund your purchase entirely upon receipt of proof of
defect. Studio seconds are
available for sale at the studio and occasionally on Etsy.com. Seconds will always be clearly labeled
as such with their flaw detailed, but still functionally sound. The purchase of a second is final.
If you have any concerns or questions whatsoever, please
do not hesitate to contact me. I
love what I do and I exert stringent quality control. Feel free to visit the studio and meet me during an annual
open studio on Mother’s Day weekend.
If you would like a reminder, send me a message, and I will send you a
quarterly email newsletter.
