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lime in pickling

Misc.
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
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Reviews and Replies:
1 ISO: how to make marachino cherries (nt)
  Charles Beckett, Ohio
2 Recipe(tried): Maraschino Cherries
  Rochelle, CA
3 questions/maraschino cherries
  Linda LouWA
4 PS. about pitting the cherries
  Linda Lou WA
5 Lime water
  Rochelle, CA
6 Cherry pitter
  Rochelle, CA
7 Thank You: Thanks, Rochelle
  Linda Lou,WA
8 almond extract
  Linda Lou,WA
9 Almond extract
  Rochelle, CA
10 Thank You: Thanks again
  Linda Lou,WA
11 lime in pickling
  Linda Lou,WA
12 Lime water
  Rochelle, CA
13 pickling lime
  Linda LouWA
14 Pickling Lime
  Rochelle, CA
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