the hunt for citric acid
Dan and Connie
including a couple that cater to "weird" products, I have been unable to
find citric acid, aka sour salt. I have looked with the canning supplies and
with the spices. I know I could do a web search and find a source for
getting it mail order (I've also heard to check brewmaster stores). But I
just think anything that is that uncommon should not be listed as a
necessary ingredient in so many preserving recipes. Thoughts?
zxcvbob
If you were cooking Peking Duck, would you say, "You know, this recipe
really should specify a frying chicken instead of a duck. Ducks are so
hard to find."
They probably have citric acid at the nearest "Farm and Fleet" store
with the canning supplies.
Your pharmacist can probably get citric acid for you.
Check your phone book for a synagogue; call and tell the secretary or
the rabbi that you are looking for "sour salt" for a recipe, you are not
Jewish, and you would like to know where there is a grocery store that
caters to Jews.
Actually, it sounds to me like you are just looking for an excuse not to
use it.
Best regards,
Bob
-
"I always wanted to be somebody, but I should have been more specific."
--Lily Tomlin
pheasant
>
> Having searched large grocery stores throughout the Milwaukee area,
> including a couple that cater to "weird" products, I have been unable to
> find citric acid, aka sour salt. I have looked with the canning supplies
As a pharmacist who happens to enjoy putting up food, any customer of
mine has access to citric, tartaric, calcium chloride, and several other
food grade items their hearts desire.
Find a pharmacy that compounds; your large chains will look at you as if
your stepped off the rocket; but any compounding pharmacist most likely
will have what you need in stock, and won't make you order a pound or
whatever the minimum shipping size of the container is.
Cheers!
Mark
--
Four boxes protect our freedom: the soap box, the
ballot box, the jury box, and the cartridge box.
Dan and Connie
> with the canning supplies.
Nope, checked Fleet Farm (our local version of Farm and Fleet), no go.
> Your pharmacist can probably get citric acid for you.
Let's see, would that be the Walgreens, Osco, or Wal-Mart pharmacist? I
don't think so. My point was that such a supposedly necessary ingredient
shouldn't be so hard to come by.
> Check your phone book for a synagogue; call and tell the secretary or
> the rabbi that you are looking for "sour salt" for a recipe, you are not
> Jewish, and you would like to know where there is a grocery store that
> caters to Jews.
This idea has potential.
Bob Pastorio
>
> My point was that such a supposedly necessary ingredient
> shouldn't be so hard to come by.
C'mon. You may use any acid that can provide the appropriate pH level
for your foods. Just as a matter of amusement, I checked to see where
I could buy citric acid in this town of 18,000 I live in out here in
the boonies. Kroger's. Wal-Mart. Farm and Family. Farmers' Co-op.
3 bulk food stores. Two country stores (that also carry ammo and
cammies if you want to go hunting for still more zucchini). And this
took 15 minutes on the phone...
The other wonderful thing about living in this modern time is that you
don't have to use anything you don't want to. What a country, huh?
And you don't have to complain about anything, either, if you don't
want to. And you don't have to can foods safely, either. This
freedom thing might just catch on.
Pastorio
--
Interested in food writing?
Http://www.freelancesuccess.com
Mark Preston
Try:
They sell it here in LA in 2 ozs. packages for 70 cents or so.
--
Mark Preston
Author of
California Mission Cookery
et alia
Sent via Deja.com http://www.deja.com/
Before you buy.
Melba's Jammin'
<dnospa...@dotnet.com> wrote:
Check a candy-making supply place. Perhaps even Michael's. Citric acid
is what puts the pucker in fruit flavor hard candies. Do a web search for
Sweet Celebrations in Minneapolis. Or try switchboard.com for their
address and phone number. I've a store near me. Want me to send you
some?
--
-Barb
Bruce Nelson
large Canadian city.
pheasant
>
> Could any one tell me what it is and perhaps suggest a source. I live in a
> large Canadian city.
If I remember, lime is calcium hydroxide. In the US Morton makes a
commerical product I've seen with the canning supplies bagged as
Pickling Lime. If to no avail in the supermarket, try a pharmacy; again
preferrably an independent one that does compounding.
Good luck.
Kathi
awhile, (follow a recipe that uses it - soak over night, rinse drain, rinse
again then pickle) so that they will get really crisp. I don't know of a
source in Canada, but then I've never looked ;o)
Kathi
Near Ottawa, Ontario
Bruce Nelson <bruc...@telus.net> wrote in message
news:Z9jv5.68485$47.8...@news.bc.tac.net...
George Shirley
around where I live but you might ask your supermarket manager to get it for
you. Normally referred to as pickling or household lime, not to be mistaken for
agricultural lime.
George
Ross Reid
Bernardin, Kerr and Ball are now all part of the Altrista empire with
Bernardin being the Canadian division. In answer to an email enquiry I
sent Bernardin asking why pickling lime was not available in Canada, I
received a reply to the effect that they felt using lime for crisp
pickles was inferior to icing the cucumbers overnight in a brine
solution. They also included the recipe for this method. If you send a
request to inf...@homecanning.com it is available from them as a MS
Word document entitled 4_Fresh_Pack_Dill_Pickles.doc
I also had an offer from one of the gracious ladies in this group to
send me some pickling lime but, lost the information when I had a hard
drive failure a couple of weeks ago and lost everything that hadn't
been backed up between then and November '99. That'll teach me to B/U
more often.
Cheers,
Ross.
Bev Carney
Try www.chemistrystore.com
Bev
"Dan and Connie" <dnospa...@dotnet.com> wrote in message
news:_qYu5.985$L41.4...@homer.alpha.net...
Brian Proud
Check with a pharmacist in Vancouver. They might be able to get it
for you.
Dan and Connie
The natural food store suggested using their ascorbic acid as a substitute,
but I know that's not quite equivalent, particularly since the canning
recipes say THEY MUST BE FOLLOWED EXACTLY. I did locate some citric acid
today at a conveniently located brewmaster shop. And the next time I grocery
shop, I'll check the Jewish foods/kosher shelves.
Melba's Jammin' <barb.s....@honeywell.com> wrote in message
news:barb.s.schaller-...@remote4.htc.honeywell.com...
Shawn Turner
Dan and Connie wrote in message ...
>Thanks for all your suggestions, especially Barb's offer to send me some.
>The natural food store suggested using their ascorbic acid as a substitute,
Ascorbic is weaker than citric, you'd have to use more, and beats me how
much more. Aahh, yes, good old natural amebic dysentery. /;-P ° °
>but I know that's not quite equivalent, particularly since the canning
>recipes say THEY MUST BE FOLLOWED EXACTLY. I did locate some citric acid
>today at a conveniently located brewmaster shop.
Phew. <sigh of relief> Good job.
Didja know we could use sulfuric acid since it is the acidity that matters? And
we could probably use less--it's stronger than citric.
We don't, though---kinda alters the taste, smell, and our life spans.
Shawn T
Spamblock: My e-mail address is not a barnyard.
Shawn Turner
Bruce Nelson wrote in message ...
>Could any one tell me what it is and perhaps suggest a source. I live in a
>large Canadian city.
It is food grade hydrated lime.
At Kroger in Ohio, USA, it is next to the pickling spice,
canning jars, and pickling salt. At Meijers (few blocks south)
it is above the stack Ball Blue Books.
The sack I have is Mrs. Wages by Precision Foods, Inc.
Melba's Jammin'
<dnospa...@dotnet.com> wrote:
>Thanks for all your suggestions, especially Barb's offer to send me some.
You're welcome. Anyone else need some? :-) I'm from Minnesota, ya know
-- have you heard about Minnesota Nice?
>> Check a candy-making supply place. Perhaps even Michael's. Citric acid
>> is what puts the pucker in fruit flavor hard candies. Do a web search for
>> Sweet Celebrations in Minneapolis. Or try switchboard.com for their
>> address and phone number. I've a store near me. Want me to send you
>> some?
>> --
>> -Barb
--
-Barb
George Shirley
George
Melba's Jammin' wrote:
>
> In article <YhAv5.1194$L41.5...@homer.alpha.net>, "Dan and Connie"
> <dnospa...@dotnet.com> wrote:
>
> >Thanks for all your suggestions, especially Barb's offer to send me some.
>
> You're welcome. Anyone else need some? :-) I'm from Minnesota, ya know
> -- have you heard about Minnesota Nice?
>
> >> Check a candy-making supply place. Perhaps even Michael's. Citric acid
> >> is what puts the pucker in fruit flavor hard candies. Do a web search for
> >> Sweet Celebrations in Minneapolis. Or try switchboard.com for their
> >> address and phone number. I've a store near me. Want me to send you
> >> some?
> >> --
> >> -Barb
> --
> -Barb
Melba's Jammin'
I must be careful and courteous; Governor V signed a letter of welcome to
The Folks; I think it was what impressed them most!!
-Barb
In article <39C24060...@lightwire.net>, George Shirley
<gshi...@lightwire.net> wrote:
>That's your governors nickname right?
>
>George
>
>Melba's Jammin' wrote:
>>
>> In article <YhAv5.1194$L41.5...@homer.alpha.net>, "Dan and Connie"
>> <dnospa...@dotnet.com> wrote:
>>
>> >Thanks for all your suggestions, especially Barb's offer to send me some.
>>
>> You're welcome. Anyone else need some? :-) I'm from Minnesota, ya know
>> -- have you heard about Minnesota Nice?
(snip)
--
-Barb
Michele
House on 1031 n. Old World Third St
414-272-0977
That's an old address,but maybe it's still there...
Brady McElligott
large chunks of rock salt) in ethnic sections of food/grocery stores. In the
kosher sections, it is called "sour salt". We get it in the rock form and
powder it with mortar/pestle or an old Mouli, then we can put it in stuff (like
tomatoes or green chiles) by quarter-tsp or so, before processing.
Brady R. McElligott
Edgewood, NM
"Is it music, or just on purpose?"--Nikolai Rimsky-Korsakov
Brian Proud
Just asked my pharmacist. She has it listed in her price list as
$10.00 per 500g.
Brian
Denise Beck
stores. Isn't that what common vitamin C tablets are?
--
Denise McCann Beck
Salt Spring Island, British Columbia
"Dan and Connie" <dnospa...@dotnet.com> wrote in message
news:_qYu5.985$L41.4...@homer.alpha.net...
Len
Hope this helps
len
Denise Beck wrote:
> Seems to me that it used to be very common. I always found it at drug
> stores. Isn't that what common vitamin C tablets are?
>
> --
> Denise McCann Beck
> Salt Spring Island, British Columbia
>
> "Dan and Connie" <dnospa...@dotnet.com> wrote in message
> news:_qYu5.985$L41.4...@homer.alpha.net...
Scott
<den...@saltspring.com> wrote:
> Seems to me that it used to be very common. I always found it at drug
> stores. Isn't that what common vitamin C tablets are?
Vitamin C is ascorbic acid.
---------
to respond, change "spamless.invalid" to "optonline.net"
Melba's Jammin'
::Seems to me that it used to be very common. I always found it at drug
::stores. Isn't that what common vitamin C tablets are?
::
::
::--
::Denise McCann Beck
::Salt Spring Island, British Columbia
::
::"Dan and Connie" <dnospa...@dotnet.com> wrote in message
::news:_qYu5.985$L41.4...@homer.alpha.net...
::> Having searched large grocery stores throughout the Milwaukee area,
::> including a couple that cater to "weird" products, I have been unable to
::> find citric acid, aka sour salt. I have looked with the canning supplies
\
I think Vitamin C is ascorbic acid.
Barbara, Mother Superior of The Jam Pot
Holy Order of the Sacred Sisters of St. Pectina of Jella (HOSSSPoJ)
(Send e-mail responses to melbajam at aol dot com, please.)
Shawn Turner
>> stores. Isn't that what common vitamin C tablets are?
>
which is about half as sour as citric acid.
Fruit Fresh, IIRC, is half ascorbic and half citric, and a trusting soul
could substitute twice as much FF as the recipe calls for of citric.
Shawn "Not trusting, no plans to become just soul" T
Larry A. Willrath
would ever need
--
Larry A. Willrath
Western Cooking and Catering Co
"Never, Never trust a skinny cook"