Recent content by breaddrink

Hey there, As promised I thought I'd update you. Cracked open the jars and ph tested them. All is well in all three tests, though as suspected, ph higher in the lime soak jars. In both cases of lime soak, the 1/8th concentration was still too hard, and caused what can only be described...

Yes, just to clarify, the lime shows promise, but not exactly as stated in the recipe I tried. In fact I'm seeing a lot of vague (soak overnight) kind of direction. The 6 hour minimum soak I'm seeing is a little tricky in a work day sense, as it then requires a further 3 hour soak and rinse...

I wonder if it might help to soak the product in calcium chloride before processing. There's something about just adding it dry right as it gets heat that just feels like it can't possibly be doing anything until the damage is already done and they're already softening. Seen a couple of recipes...

Well it's interesting you say that about the pickle crisp. It has me wondering if I'm perhaps not using enough. Do you have a rule of thumb to quantity? It recommends a 1/8tsp per pint container, and so I'm using the correct amount specified. I've noted a slight difference in batches...

Hi there, So, my adventures at our restaurant have seen me searching for a reliable way to pickle and can jalapeno rings (as well as other vegetables), only to keep hitting a wall with the crispness of the jalapenos in the final product. I've experimented with the sodium chloride (pickle...