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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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22-09-2006, 10:26 PM
posted to rec.food.preserving
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Dill pickels
Commercial fermented dill pickles using salt only and no
vinegar contain Sodium Benzoate and Calcium Chloride as preservatives and crispness retention . Why do homemade recipes never call for these. -- Posted via a free Usenet account from http://www.teranews.com 
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24-09-2006, 02:24 AM
posted to rec.food.preserving
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Dill pickels
In article ,
"Andy Petro" wrote: Commercial fermented dill pickles using salt only and no vinegar contain Sodium Benzoate and Calcium Chloride as preservatives and crispness retention . Why do homemade recipes never call for these. Because recipes formulated for home canners are worked to use ingredients *readily available* to average/typical the home canner. Most home preservers wouldn't know where to find those chemical compounds. I could tell you how I know this, but then I'd have to terminate you. -- -Barb, Mother Superior, HOSSSPoJ http://web.mac.com/barbschaller http://jamlady.eboard.com
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24-09-2006, 07:00 PM
posted to rec.food.preserving
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Dill pickels
Commercial fermented dill pickles using salt only and no
vinegar contain Sodium Benzoate and Calcium Chloride as preservatives and crispness retention . Why do homemade recipes never call for these. calcium chloride = Pickle Crisp T only much cheaper when written in lower case letters. buy it at a local homebrewing store. i have some on the shelf but have never used it, yet. joe petersburg, ak -- Posted via a free Usenet account from http://www.teranews.com
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