Putting it by on a Monday

Put up 3 1/2 pints of dilly beans this afternoon, they're done now and
on the counter to cool slowly. The BWB kettle is still asimmer as we
have about an hour before I drain and rinse the cuke spears for the
Lunch Dills. All the stuff that goes in them is ready, just have to load
the jars into the kettle and get them up to speed and put the lids on to
heat.

Realized I just have a few packets of Ball Pickle Crisp (imagine a
trademark sign here) and did a Google search for food grade calcium
chloride. I think someone had said something about it last year but that
computer has gone to the great computer place in the dump. Anyway,
here's a URL for Bulk Foods, they have it in packages up to seven lbs if
you make that many pickles a year.

[Only registered users can see links. ]

Hope this helps someone besides me.

George

"George Shirley" <[Only registered users can see links. ]> wrote in message
news:%rzZl.11190$[Only registered users can see links. ].. .

Thanks so much pal. I have wanted to try that, being disappointed with lime.
Planning on doing up some b&b pikkles soon, we just can get enuf.
Edrena

The Joneses wrote:
I did the dill spears with Pickle Crisp, will crack a jar open next
Monday to see how it works. I've never been disappointed with lime, it's
just a PITA to accomplish that crispness with lime.

I've got several packets of Pickle Crisp left so will be looking at the
bulk calcium chloride probably next spring. Just remembered that one of
my old consulting clients has a calcium chloride plant just down the
road, might check with them to see if they make food grade, if so I
might score a 100 lb sack for free. <BSEG>

Don't ask me how they make the stuff, it ain't appetizing to watch, even
if it does do the job.