lime in pickling
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This is what I have been pondering about the lime. In the extension publication on making firmer pickles, it says to use food grade lime to make lime-water. Use 1 cup pickling lime and 1/2 cup salt to 1 gallon water. It says to soak for 12-24 hours, but that is for whole cucumbers. Since the cherries are so much smaller, that could be the reason for the 6-8 hour soak. I also know for a fact, since my husband makes the stuff, that lime is used to make calcium carbonate. Calcium carbonate is Tums, or as you said, used for the tummy. Makes sense to me now I have had time to think about it. Let me know if you find out any more info.
MsgID: 202761
Shared by: Linda Lou,WA
In reply to: Thank You: Thanks again
Board: Canning and Preserving at Recipelink.com
Shared by: Linda Lou,WA
In reply to: Thank You: Thanks again
Board: Canning and Preserving at Recipelink.com
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| 4 | PS. about pitting the cherries |
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| 5 | Lime water |
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| 11 | lime in pickling |
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| 12 | Lime water |
| Rochelle, CA | |
| 13 | pickling lime |
| Linda LouWA | |
| 14 | Pickling Lime |
| Rochelle, CA | |
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