On 6/13/2011 1:33 PM, Serene Vannoy wrote:
> On 06/13/2011 11:29 AM, George Shirley wrote:
>
>> Do you plan on water bath canning them once they're fermented? If so
>> that would be the time to add the Pickle Crisp. I'm not sure adding
>> Pickle Crisp to fermenting pickles would even work, as in while in the
>> bucket.
>
> Yep, I'm gonna can them at the end. Thanks! (Might can some with and
> some without Pickle Crisp, just to see the difference.)
>
> Serene
I think you will be pleased with the texture of those with Pickle Crisp,
it's well worth the three-week wait to open a jar.

Had to have some notary work done today, our CPA does it for us. His
price was a jar each of Kumquat marmalade, sunchoke pickles, dilly
beans, and fig jam. Saved us about $25.00 and the stuff needed to be
eaten up anyway. Barter is the way to go. Now if I can get the tax man
to take preserves.