Pickle Crisp (calcium chloride): Add 1/8 tsp per 500 ml (pint) or 1/4 tsp per L (quart) to each jar of fresh pack vegetables to be pickled after adding the brine for firm, crispy pickles.
Welcome to our kitchen that truly is the heart of our home! One of life's greatest pleasures is enjoying good food with family and friends. Here you will find recipes, tips for frugal cooking, how-tos for food preservation especially canning and anything else food related. Tea is brewing and warm cookies are fresh from the oven. Please sit a spell and enjoy your stay.
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