Alum replacement

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This topic contains 3 replies, has 2 voices, and was last updated by  chloe1 1 month ago.

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  • #5270676 Report Abuse

    chloe1
    Participant

    What do you pickle canning folks use instead of alum?  Isn’t this what keeps the pickles crisp?

    Thanks in advance.

    Pat


    #5271962 Report Abuse
    skippydel13
    skippydel13
    Participant

    I generally sprinkle salt on my cukes (and onions/peppers if using them too) and layer ice all through them and on top and let them sit for 2 hours.  That makes them stay crisp and then proceed with canning without any pickle crisp (by Ball) or using Alum.


    Deloris

    http://tinyurl.com/qzp8cls

    #5271963 Report Abuse
    skippydel13
    skippydel13
    Participant

    I should have said I drain them and pick out any ice that is left before proceeding with my recipe.


    Deloris

    http://tinyurl.com/qzp8cls

    #5274373 Report Abuse

    chloe1
    Participant

    I don’t process my dill pickles. They are the ones you put out in the sun for three days, then refrigerate. Wanted to know if anyone makes these kind without the alum, and if so what do you use to keep them crisp?


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