Calcium Chloride and Pickles
Well, I finally was able to order some calcium chloride from Bulk Foods (thanks Ken!) and it's pickle time here in Florida again!
I've never used CC and just want to be sure of how and how much to use. From what I read in older posts, is it 1 tsp of CC per pint and 2 tsps per quart of pickles?
Also, I read that it fizzes when liquid is added. How should I use it for cold pack pickles?
Finally, has anyone who used it noticed a significant improvement in crispness? I've made limpy pickles for the past 2 years, and no one wants a limpy pickle!
I'm tired of limpy pickles!