Virginia Posted July 25, 2009 Share Posted July 25, 2009 Violet, I am no good a using the new Search button. Tell me where I can find the recipe for using Pickle Crisp for canning potatoes, please Link to comment
Violet Posted July 25, 2009 Share Posted July 25, 2009 Just put in 3/4 tsp. or so in each pint. I may have used only 1/2 tsp., I can't remember. I think 1/2 tsp. should be sufficient. Just can as per the BBB or USDA guidelines, only add the pickle crisp to the bottom of each jar. I put it in the bottom and then salt before I fill them up. Then be sure to use fresh boiling water in each jar. Link to comment
Virginia Posted July 25, 2009 Author Share Posted July 25, 2009 Thanks for the quick reply. I assume the name of the product is Pickle Crisp, and not just pickling lime. I have some Kerr Extra Crisp Pickling Lime from last year??? Link to comment
Violet Posted July 26, 2009 Share Posted July 26, 2009 Oh no. Not lime ! It is caustic . Really, it is wicked stuff. If lime is used, it is a presoak thing for pickles. Then, it has to be rinsed and rinsed and rinsed to get rid of it. It can lower the acid level so much in pickles if not rinsed totally that the pickles can become unsafe. It is Pickle Crisp you want , but you will most likely not find it anymore in the stores. You order calcium chloride for food online. Usually from Bulk Foods. I think Crazy got hers from some wine making place here, though. You can check wine making shops and see if they have any. Ball lost their supplier of calcium chloride. Link to comment
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