Using calcium choride
George Shirley
pickles I put up a couple of weeks ago. Both types are very crisp and
make a distinct snap when bitten.
Using calcium chloride is a lot easier than doing the lime soak thing.
Particularly with the B&B pickles where I put a 1/4 teaspoon in each jar.
Making the sweet pickles was a bit of a pain and took about as long as
the lime soak pickles would have taken. Having just recently made the
sweets we haven't tried them as yet, another week and I will open a jar
and see how it went.
Anj
Hi, George,
Where did you find your calcium chloride?
Thanks and hugs,
Anj
George Shirley
Right now I'm using the last three boxes of Ball Pickle Crisp I have,
after that I will have to buy it in bulk. Try here:
http://tinyurl.com/kskpnu
Anj
Thank you so much!
Hugs,
Anj
S Turner
>Where did you find your calcium chloride?
Him? gunna look in just a minute at http://tinyurl.com/kskpnu
Me? http://www.nicholsgardennursery.com/store/ click on 'cheesemaking and
cultures' for a two oz dripper bottle that says to use a quarter teaspoon per 2
gal milk and that it is from www.cheesemaking.com
S "Not hitmail" Turner
Ohio, USA
rossr...@forteinc.com
wrote:
Hi Anj,
I'm not George, he's younger and better looking than me ;-).
But, for your calcium chloride, check out shops that carry home
brewing supplies, either locally or on line. I used calcium chloride
to lower the pH of the mash when I was doing all-grain brewing. I know
I paid around $4.50 a pound, which will last a loooong time.
Ross.
zxcvbob
They sell it in 50# buckets up here (cheap!) for melting the snow and
ice when it's -40� out. (Fahrenheit or celcius doesn't matter, cuz when
it's that cold it's the same thing.) I have some out in my garage, but
I've been too chicken to use any in my pickles. So I use 1/2 tsp of
Epsom salts instead.
Bob
Anj
> On Mon, 13 Jul 2009 14:37:44 -0700 (PDT), Anj <anjal...@gmail.com>
Hi, Ross,
Thank you very much! We are about 60 miles from Dallas and I'll bet
they have brewing supply shops there!
Hugs,
Anj
George Shirley
David Arfsten
> >Hi, George,
> >Where did you find your calcium chloride?
>
> Him? gunna look in just a minute athttp://tinyurl.com/kskpnu
> cultures' for a two oz dripper bottle that says to use a quarter teaspoon per 2
> gal milk and that it is fromwww.cheesemaking.com
>
> S "Not hitmail" Turner
> Ohio, USA
Thank you for the link!
Hugs,
Anj
David Arfsten
Ahhh... where is "up here"? It would probably cost me more for
shipping than it would for the salts! I found that out when I
starting buying bulk grains and DE.
Epsom salt is readily available anywhere... how does that work for
you? I have to admit, lime pickles are a pain to make, but ohhhhh I
love the crisp! *grin*
Hugs,
Anj
David Arfsten
> On Jul 13, 8:23 pm, S Turner <Stur...@hitmail.com> wrote:
>
> > >Hi, George,
> > >Where did you find your calcium chloride?
>
> > Him? gunna look in just a minute athttp://tinyurl.com/kskpnu
> > cultures' for a two oz dripper bottle that says to use a quarter teaspoon per 2
> > gal milk and that it is fromwww.cheesemaking.com
>
> > S "Not hitmail" Turner
> > Ohio, USA
>
> Thank you for the link!
> Hugs,
> Anj
Oops! Sorry, y'all. My husband used the computer and his profile and
email address is showing instead of mine. I'll make sure I fix that
the next time I come to the group.
Anj
George Shirley
Bob lives in Minnesota, the calcium chloride he uses is not food grade,
it's used for melting ice and is industrial grade. If you're anywhere
close to Austin there should be some brew shops, ie beer making
supplies, in the area, they will have food grade calcium chloride.
Epsom salts is magnesium sulfate, a combination of magnesium and sulfur.
George Shirley
Most pickle recipes that use calcium chloride call for anywhere from 1/4
teaspoon to 1/2 teaspoon of the powdered form. Depends on the size of
the jar you're filling.
Anj
>
> Most pickle recipes that use calcium chloride call for anywhere from 1/4
> teaspoon to 1/2 teaspoon of the powdered form. Depends on the size of
> the jar you're filling.
Ahhh, so that means I wouldn't want to buy too much. Thank you for
the tip. I've gotten so used to doing things in bulk that I probably
wouldn't have considered how much is used.
Hugs,
Anj
zxcvbob
This is cheap industrial grade calcium chloride -- like you would use
for antifreeze in tractor tires, or spray on a dirt road to keep the
dust down. It's not even close to food grade.
> Epsom salt is readily available anywhere... how does that work for
> you? I have to admit, lime pickles are a pain to make, but ohhhhh I
> love the crisp! *grin*
Epsom salt works a lot better than nothing. (probably about like alum,
but I haven't used alum in pickles in so long I can't really compare it)
HTH,
Bob
Anj
Thank you for the answer, Bob!
Hugs,
Anj
Anj
> >Where did you find your calcium chloride?
>
> Him? gunna look in just a minute athttp://tinyurl.com/kskpnu
> cultures' for a two oz dripper bottle that says to use a quarter teaspoon per 2
> gal milk and that it is fromwww.cheesemaking.com
>
> S "Not hitmail" Turner
> Ohio, USA
Hi, S "Not hitmail",
Gotta grin at that nick! Thank you for the link to Nichols. I've
just spent hours there drooling. *grin*
Hugs,
Anj
Clear Satin
>> S "Not hitmail" Turner
>> Ohio, USA
>
>Hi, S "Not hitmail",
>Gotta grin at that nick!
One of three ways I mistype "hotmail.com."
"Hotmail.ocm" is dumb, and "hotamil" looks embarassing, I think, so I went with
'hit' to discourage the dumber email address harvester things.
>Thank you for the link to Nichols. I've
>just spent hours there drooling. *grin*
Yeah, I just spent some time at http://tinyurl.com/kskpnu (which turns into
http://www.bulkfoods.com/search_results.asp?txtsearchParamTxt=4231&txtsearchParamCat=1&txtsearchParamType=ALL&txtsearchParamMan=ALL&txtsearchParamVen=ALL&txtFromSearch=fromSearch
and haven't spent any money yet.
And about that long url. Testing, and hoping for no word wrap.
S 'Not Hitmail' Turner
Ohio, USA
Clear Satin
Clear Satin
>They sell
[ calcium chloride]
> in 50# buckets up here (cheap!) for melting the snow and
>ice
>I've been too chicken to use any in my pickles
Good choice.
Snow melter CaCl is almost certainly free of snarg, botulin,
and kitten feathers.
OMG. I just said "kitten feathers."
Gutten Nacht.
STurner
Ohio, USA
S Turner
I hate setting up s'ware.
Anj
This site doesn't have calcium chloride, but if you use an herb site
for bulk herbs, this one is terrific--herbalcom.com.
http://tiny.cc/tHka1
Although the site doesn't say it, this is the online version of
Ameriherb located in Ames, Iowa. I have ordered from the
herbalcom.com site and was very pleased with the experience. The site
is plain Jane, but the prices on the spices and herbs they carry are
terrific.
Hugs,
Anj
D. Arlington
"George Shirley" <gsh...@bellsouth.net> wrote in message
news:w5K6m.10477$Uf1....@bignews2.bellsouth.net...
Do you water bathe your pickles or just refrigerate them?
George Shirley
I always water bath the pickles, have never refrigerated them as we make
way to many jars to do that. I always refrigerate pickles when I open a
new jar as we like them chilled. Same with jams and jellies, also water
bathed.
jimnginger
Go to www.bulkfoods.com.
Ignore the post that say to use the stuff you put on your driveway.
That in NOT suitable for consumption any more than winter road salt if
for pickle making.
With Pickle Crisp (now gone) you used 1 1/2 teaspoons per quart.
With the generic food grade (the only stuff you want to eat) you use 2
teaspoons per quart as the crystal size is larger (Bulk Foods product)
than in Pickle Crisp. You add it right to the jar before packing in
the pickles in. Don't worry, it will fizz a little when you add the
hot vinegar solution.
Don't use Epsom salts unless you are constipated and need to poop.
That is what our grandparents used when the poop just didn't want to
come out.
Hope this helps. PS - Bulk foods also sells spices, citric acid, and
ascorbic acid, all of which are used in pickle making.
Jim in So. Calif.