CALCIUM CLORIDE ?
{BEV}
QT jar..And can you use it instead of alum to make the 14 day sweet
pickle,s ( from an old kerr canning book )
TIA Bev
George Shirley
> Do you just add it to each jar and them process it?
If so how much per QT jar..
It varies by product, you should get a newer preserving book.
And can you use it instead of alum to make the 14 day sweet
> pickle,s ( from an old kerr canning book )
Why make 14 day sweet pickles when you can make them in two or three
days with either pickling lime or calcium chloride. The last recipe I
used was from the Ball Complete Book and it took about two and a half
days and used a lot of calcium chloride. All other pickles I've made
with it, bread and butter and Dutch luncheon spears, I just put it in
the jar before I filled it.
I've never used alum in canning. I worked with it treating potable water
45 years ago but I wouldn't want it in my food. I think Bob Baron may
use it, he can answer that question.
> TIA Bev
>
zxcvbob
>> TIA Bev
>>
My mom used to use alum in a few pickles, but mostly we just used grape
leaves. I use Epsom salts to crisp my cucumbers; I soak them in a weak
Epsom salts solution (like I was liming them) then drain (no rinse
necessary) and proceed with the recipe. I know Epsom salts is a
laxative, but I don't use that much. I haven't tried adding it directly
to the jars; that should work too. Use it just like you would calcium
chloride, but it's not as effective as calcium chloride or lime (the
magnesium crispness will cook out somewhat during processing)
Try soaking a sliced cucumber in a cup of water with a tsp of Epsom
salts and see what happens. :-)
None of the calcium chloride I have is food grade (not even close) so I
haven't played with that yet.
Bob
{BEV}
jar ? does it change the prossing time ? I have a fairly new ball blue
book but nothing about using calcium cloride for pickles
I make the 14 day sweet pickle because we like them
BEV
George Shirley
See my post that was here just a minute ago, 3/4 teaspoon for pints, 1
1/2 teaspoons per quart according to Ball. That's what I used and it
worked. Put the calcium chloride in the jar and then put the pickles and
liquid in it. Processing time doesn't change at all.
thanhsara
I make sweet pickles too Bev, mine just don't take fourteen days. <G>
See my post that was here just a minute ago, 3/4 teaspoon for pints, 1
1/2 teaspoons per quart according to Ball. That's what I used and it
worked. Put the calcium chloride in the jar and then put the pickles and
liquid in it. Processing time doesn't change at all.
'mass air flow sensor'
(http://www.buyautoparts.com/part/mass-air-flow-sensor/)
'Slankekur'
(http://www.helseportalen.com/sundhed/kost-og-ernaering/slankekur)
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thanhsara
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SDT
>Do you just add it to each
>jar and them process it ?
Yes.
>If so how much per QT jar
For the Ball brand of "Pickle Crisp" which
is little round lumps of calcium chloride
that dissolve faster than calcium chloride
granules (think table salt grains) the label
says one quarter tsp per quart.
>..And can you use it instead of alum to make the 14 day sweet
>pickle,s ( from an old kerr canning book )
>TIA Bev
Yes, you can.
The alum, pickling lime and somethings elses:
Uhm, you have to soak the stuff in the treated
water, throw out that water, soak the things
again to get out the stuff the water was treated
with---IMO, just skip that effort and pickle a
paper towel-same taste, less crispy.
- Also, that takes days.
-
Just skip those steps and put the CaCl into the
jars. You'll get a tastier product that was easier
to make.
I don't recall why I have the idea that it will take
about a week or two for the pickle crisp / CaCl
to crisp up the ingredients, and I've no idea why
I'd forget that it does crisp up meat.
SDT
George Shirley
Probably because that is what Ball says on the Pickle Crisp directions.
I tried opening a pint jar early once and they weren't crisp. Haven't
made that mistake since. Never tried to crisp up meat as I don't can
meat anyway.
kerongdem
what calcium cloride ? i think it has many in shrimp and crab
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kerongdem
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George Shirley
> what calcium cloride ? i think it has many in shrimp and crab
>
>
is a salt of calcium, whereas calcium is found in bones of mammals and
shells of invertebrates and in other creatures also.
Calcium chloride used in food preserving is used as a firming agent in
making pickles, also used often in cooking certain dishes to keep the
flesh in it, generally sea creatures, firm.
I can vouch for the efficacy of calcium chloride in pickles but have
never used it for cooking a sea food dish. Does that help?
SDT
>> I don't recall why I have the idea that it will take
>> about a week or two for the pickle crisp / CaCl
>> to crisp up the ingredients, and I've no idea why
>> I'd forget that it does crisp up meat.
>> SDT
>
>Probably because that is what Ball says on the Pickle Crisp directions.
>I tried opening a pint jar early once and they weren't crisp. Haven't
>made that mistake since. Never tried to crisp up meat as I don't can
>meat anyway.
/Singing and dancing/ :
If I only had a brain.
Wow, I'd so miss my skeleton.
Sorry.
Shawn
traiphongtran
hic hic should del this topic to save bantwich and size host
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traiphongtran
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