Pickle problems

Laura

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Aug 5, 2001, 6:28:47 PM8/5/01

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Hi,
This is only my second year canning, and its my first time using my own brine
and not a store bought mix.
Everything seems to have gone well, I do have some bluish garlic and was glad
to read on here that thats ok.
BUT, now I have a strange problem that worries me. I have some white stuff
floating in the cans, and some attaching to the pickle. It looks a teeny bit
goopy or sticky. They are still sealed just fine.

A friend just told me she should have told me to use only uniodized salt, and I
didn't know that. I used iodized. Could this cause this problem?

TIA!
Laura

Laura

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Aug 5, 2001, 6:35:55 PM8/5/01

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>hey are still sealed just fine.

I should have said they were canned only day before yesterday..
Thank you!
Laura

Mapickle

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Aug 7, 2001, 12:59:12 AM8/7/01

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>I have some white stuff
>floating in the cans, and some attaching to the pickle.

Are these fermented pickles? Could be yeast - which is normal with this type of
pickle. Could also be from the type of salt you used.

Laura

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Aug 7, 2001, 2:31:41 AM8/7/01

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>Are these fermented pickles?

Fresh off the vine and into the brine..nope.

Could be yeast - which is normal with this type >of >pickle.

\

I've not heard of this..

Could also be from the type of salt you used.

Yes, the salt is what I wondered about.. I used iodized and was told I should
have uniodized. But the person that told me that didn't think it would truly
hurt..
Now I have another telling me that I should buy special "canning salt".. ?

Thanks!!
Laura

Kitty

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Aug 8, 2001, 1:32:54 PM8/8/01

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Laura wrote:

it doesn't really matter if it is called "Canning" salt or not, it is the
uniodized salt you want. the canning salt is just sold in a larger bag and
sometimes costs more.

--
Kitty in Somerset, PA
mail to:basye...@floodcity.net
http://eboard.com/sewingstuff

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Laura

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Aug 8, 2001, 3:39:33 PM8/8/01

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>it doesn't really matter if it is called "Canning" salt or not, it is the
>uniodized salt you want.

Thank you!
Is it a problem that I used iodized salt?
It does seem to be what's causing the
white "growth" on the pickles.. but it's extremely minimal.
If they are sealed, smell ok and look ok..
are they edible?

Thanks!
Laura

Kitty

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Aug 19, 2001, 11:14:48 AM8/19/01

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Laura wrote:

it is my understanding that using iodized salt will cause this, so yes they
should be fine if they smell fine, etc. I am not to sure but it seems to me
I remember hearing Iodine might make a softened pickle, but they should be
safe enough to try to see. I wonder if you mightn't want to rinse the
pickles when you serve them to remove the white residue.

Laura

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Aug 19, 2001, 6:49:55 PM8/19/01

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Thank you so much Kitty!!
I've been agonizing over throwing them away or putting them up anyway.

I think I'll go ahead and put them up.
Then give them the o' sniff test in a few month. And I'll wash them before
serving!

Thanks again!

Mapickle

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Aug 29, 2001, 11:45:13 PM8/29/01

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the white may also be yeasts.

non-pickling salt usualy causes color changes.