7.27.2011

Pickling/Canning Question

This will be short and sweet.. Er well, salty... When making pickles, must I use pickling salt? Can I use kosher salt? I know not to use regular table salt because of the iodine, etc... But uh, this city girl can't find any pickling salt....

I plan on pickling my hot peppers today, just in case you were wondering.....

OH! AND! When canning tomatoes (if I get any to survive BER) and I have to add lemon juice or citric acid, can I use fresh squeezed lemon? Or do I have to buy that stuff in the little lemon shaped bottle?

Thanks everyone!!!!

6 comments:

  1. Well, I will be curious to see others responses as well. I use Canning Salt. Try your local tractor supply in the canning section.

    And for the tomatoes I use the bottled lemon juice. But don't bother with the cute little lemon squeezie, you'll need WAY more than that. I think it's 2T per Quart and 1T per Pint. You'd go thru those little bottles like nobodies business!

    Or at least I hope you do!

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  2. I'm sorry I can't help you, canning is Bel's department. But I like that you're pickling hot peppers. Bel did the same thing yesterday. Yum!

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  3. I find Morton's pickling salt at Wal-Mart. It's in a big green box, not a round one like the regular salt. Ball makes pickling salt that's over in the canning supplies, but it costs a lot more than Morton's. That being said, I found this info at www.foodsubs.com/Salt.htm

    Kosher salt also is preferred over table salt for canning and pickling. Like pickling salt, kosher salt is free of iodine, which can react adversely with certain foods. Some brands of kosher salt contain yellow prussiate of soda, an anti-caking agent, but unlike the anti-caking additive in table salt, it doesn't cloud pickling liquids. The only drawback to using kosher salt for pickling or canning is that the grains are coarser and flakier, and can't be packed as tightly into a measuring cup as pickling salt. This raises the risk that the salt won't be properly measured. To get around this problem, measure by weight instead of volume.

    I think bottled lemon juice is always used as it has a constant (and high enough) acidity. Some fresh lemons might not have enough, therefore would not be safe. Buy the cheap store brand in a bottle, you'll probably need it.

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  4. I use Sifto brand coarse salt for all my pickling.Not sure if you can get that in the States, but any other coarse salt would do.You can use fresh lemon juice.I've used both fresh and bottled. Bottled is easier and the end result tastes the same as fresh squeezed.

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  5. I'm with Granny...I found my pickling salt at Walmart too. I bought "bulk" Real Lemon at Sams club. APG has got it right...2 TBspns per quart. (I just canned tomato sauce today...)

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  6. You said Kosher salt was to coarse. You could a coffee been machine to cut the salt down to make it fine.
    Of course you need to keep the spice and the coffee machine seperate.
    Just a thought.

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