canning time 2018

[LPS]

Nope too.

[dew2]

Yes BUT?? I think grape leaves do about the same

[HD]

Yes BUT?? I think grape leaves do about the same

Please esssplain..... Grape leaves?

[dew2]

Yes BUT?? I think grape leaves do about the same

Please esssplain..... Grape leaves?

Grape leaves on jar botton fill wit cukes grapes on top can.The tannin crisps cukes in brine BUT so can green/Black tea oak leaves I use grape cause I eat em.         I never got a pickle as crisp as I want some in the grocery are real crispy! so now for as little as I eat pickles I buy em now peppers I can tons!!

[dew2]

For my pickles this year, I'm trying pickling lime.....have any of you used it to get your pickles crispy?

I dont or try to avoid chemicals in ,What is in that lime besides lime? I know Calcium chloride is a chemical that crisps  and alum I never tries CC but alum and lime I have the tannon from leaves is just as good along with temps cool stored helps and the blossom end of each cuke should be removed just a 1/16 slice to rid it of some enzyme that helps also!

[glenn57]

HD, how long you hot bath them after there in the jar? I noticed the longer there hot bath the softer they get. I do mine 10 minutes max. I don't add anything for that. Mine may not be real crisp but they are firm.

[HD]

I usually fill the jars with the hot brine on the cukes, then place the jars in the hot water bath, seal, and pull the jars after the water has cooled down. They seal pretty good, and the pickles are crispy for a year. I was going to try a traditional canning process this year to get a longer shelf time.

Dew, the calcium chloride is a chemical for traditional canning. And that's why I didn't want to use it... because it is a chemical. So..... that's why I was asking about the lime. It's supposed to be a better solution, but the prep time is longer.

[glenn57]

When you say a longer shelf life, how long you talking? I am currently working on pickles I canned in 2016 and no issues.

[HD]

Since I don't do a traditional canning process, they typically go a year to 2 years. Most of the time, if I have jars left over from the previous season....I dump them out. They get that opaque look, and loose the crispy....yuck.....

[delcecchi]

I usually fill the jars with the hot brine on the cukes, then place the jars in the hot water bath, seal, and pull the jars after the water has cooled down. They seal pretty good, and the pickles are crispy for a year. I was going to try a traditional canning process this year to get a longer shelf time.

Dew, the calcium chloride is a chemical for traditional canning. And that's why I didn't want to use it... because it is a chemical. So..... that's why I was asking about the lime. It's supposed to be a better solution, but the prep time is longer.

Everything is a chemical.  Vinegar is acetic acid.  Salt is Sodium Chloride.  Even water is a chemical.  Putting in pickling lime is really no different than putting in salt.   

[roony]

Everything is a chemical.  Vinegar is acetic acid.  Salt is Sodium Chloride.  Even water is a chemical.  Putting in pickling lime is really no different than putting in salt.   

How profound! 

[Rebel SS]

Everything is a chemical.  Vinegar is acetic acid.  Salt is Sodium Chloride.  Even water is a chemical.  Putting in pickling lime is really no different than putting in salt.   

How profound! 

Are you watering yer 'maters with chemicals again, roonster? 

[HD]

Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... 

[mike89]

Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... 

dat is funny!!!

[roony]

Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... 

dat is funny!!!

Yup, I almost spit up some H2O and some udder chemicals all over my keyboard!

[delcecchi]

Yup, I understand that everything has a chemical composition.... I was trying to put it in layman terms. Guess I don't have to dumb it up for del..... 

Nope you don't.   My point was that using pickling lime is not much different than using salt or vinegar.  After all, you are the one that said "And that's why I didn't want to use it... because it is a chemical".   

[HD]

OK....this particular "chemical" is it better for you than the calcium chloride "chemical" ?

Sheeeze......Can I put my crayons away now?

Can't get a straight answer around here....never mind, I found this from a pepper pickling forum....

Pickling Crisp VS Pickling Lime


For those of us who like to make our own pickles, relish or anything that has that long, frustrating, pre-soaking process involving pickling lime, there is a simple solution.  Pickling crisp!!

For those of us who do not know what the pickling lime process is and are interested in making/canning your own pickles, pickling lime is a product you buy and is required in most recipes that require pickling and helps improve the firmness by adding calcium that reinforces the pectin in the vegetable being pickled.

For example, if your using cucumbers, you would mix the pickling lime in water according to the package directions and let it soak for a full day (if not longer) rinsing at min of 3 times.  You will have to soak and rinse repeatedly until the water is clear.  Lime is alkaline so you have to make sure to get rid of all of it in the rinses process or it will reduce the acidity that you will use to pickle your vegetable with.  When you have alkalinity it reduces the Ph as well which neutralizes the acidity and can lead to botulism.  For this very reason, it is not recommended to use pickling lime any longer.  It can be a pain in the rear anyway, especially in today’s society where we are always so busy and don’t have time to rinse the vegetables a bunch of times.

That leads us to pickling crisp!  It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles .

Calcium chloride aka pickle crisp is easier to use:  You add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila!  Your done!  No long soaking and rinsing process to deal with.  If only our ancestors had this product 🙂

Below is a recipe I use for Candied Jalapenos and Quick Refrigerator Party Pickles.  I hope you find this article enjoyable, and makes canning pickled foods easier for you 🙂

Keepin It Spicy,

Jalapeño Gal

[delcecchi]

The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp.   Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride.   They do have a point about the acidity being affected by the alkaline calcium hydroxide. 

[dew2]

The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp.   Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride.   They do have a point about the acidity being affected by the alkaline calcium hydroxide.

You a chemist Del?

[dew2]

OK....this particular "chemical" is it better for you than the calcium chloride "chemical" ?

Sheeeze......Can I put my crayons away now?

Can't get a straight answer around here....never mind, I found this from a pepper pickling forum....

Pickling Crisp VS Pickling Lime


For those of us who like to make our own pickles, relish or anything that has that long, frustrating, pre-soaking process involving pickling lime, there is a simple solution.  Pickling crisp!!

For those of us who do not know what the pickling lime process is and are interested in making/canning your own pickles, pickling lime is a product you buy and is required in most recipes that require pickling and helps improve the firmness by adding calcium that reinforces the pectin in the vegetable being pickled.

For example, if your using cucumbers, you would mix the pickling lime in water according to the package directions and let it soak for a full day (if not longer) rinsing at min of 3 times.  You will have to soak and rinse repeatedly until the water is clear.  Lime is alkaline so you have to make sure to get rid of all of it in the rinses process or it will reduce the acidity that you will use to pickle your vegetable with.  When you have alkalinity it reduces the Ph as well which neutralizes the acidity and can lead to botulism.  For this very reason, it is not recommended to use pickling lime any longer.  It can be a pain in the rear anyway, especially in today’s society where we are always so busy and don’t have time to rinse the vegetables a bunch of times.

That leads us to pickling crisp!  It replaces pickling lime, which home picklers have long used to firm cucumbers into pickles .

Calcium chloride aka pickle crisp is easier to use:  You add 1/8 teaspoon along with the fruit or vegetable pieces and the pickling liquid to a pint jar, or 1/4 teaspoon to a quart jar and voila!  Your done!  No long soaking and rinsing process to deal with.  If only our ancestors had this product 🙂

Below is a recipe I use for Candied Jalapenos and Quick Refrigerator Party Pickles.  I hope you find this article enjoyable, and makes canning pickled foods easier for you 🙂

Keepin It Spicy,

Jalapeño Gal

Holy moly a mountain outta a mole hill PH factors? salts? Just use grape leaves Au Natural

[Rebel SS]

You guys are making me hungry.    Click on da pickle.

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[delcecchi]

The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp.   Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride.   They do have a point about the acidity being affected by the alkaline calcium hydroxide.

You a chemist Del?

Engineer.  Not the train driving type.

[Boar]

Rebs pickle has alittle nut sack....wierd.

[mike89]

The objective is the calcium, which stabilizes the cell walls....keeping the veggies crisp.   Pickling lime is calcium hydroxide, that crisp stuff is calcium chloride.   They do have a point about the acidity being affected by the alkaline calcium hydroxide.

You a chemist Del?

Engineer.  Not the train driving type.

now that explains things...

[delcecchi]

Yep, but I learned about Calcium ions and cell walls from reading cooking stuff.   

[Rebel SS]

Yep, but I learned about Calcium ions and cell walls from reading cooking stuff.

  

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[HD]

Hey Mikey.... what's wrong with an  engineer? I'm one too.....(just not a chemical engineer)

Had enough for 10 jars so far......



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[mike89]

Hey Mikey.... what's wrong with an  engineer? I'm one too.....(just not a chemical engineer)

Had enough for 10 jars so far......

absolutely nothing wrong with engineer's, just having fun with Del...

[glenn57]

Hey Mikey.... what's wrong with an  engineer? I'm one too.....(just not a chemical engineer)

Had enough for 10 jars so far......

absolutely nothing wrong with engineer's, just having fun with Del...

ha, everything works on paper to an engineer, till ya actually gotta build it ;

[roony]

or try to fix it