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re: dill pickles

Misc.
I am sorry, I don't have the recipe, but it may be an outdated recipe and considered unsafe by todays standards. Since I don't have a copy of it, I can't say for certain. Cucumbers are a low acid food and need a certain amount of acid added to keep them safe from botulism and other spoilage microorganisms. A recipe needs to have at least half of the brine as 5% acidity vinegar to water ratio. Some older recipes were based on vinegar that was between 7-40% acidity compared to our 5% acidity. Some brands now are only 4% and should not be used for pickling.
MsgID: 205575
Shared by: Linda Lou,WA
In reply to: ISO: dill pickles- from better homes and gard...
Board: Canning and Preserving at Recipelink.com
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