il Sat, 21 Feb 2004 19:07:09 -0600, zxcvbob ha scritto:

>
> Use whatever recipe (BBB should be fine) but don't process them. Just put
> 'em in quart or half-gallon jars, pour boiling brine over (to blanch them
> as much as anything), and refrigerate.
>
> Try adding a little epsom salt to the brine -- maybe a teaspoon. It will
> sort of do what the calcium chloride commercial packers use does.
>
> Best regards,
> Bob
Won't epsom salt give one the runs? What about ordinary salt?
--
Cheers,
Loki [ Brevity is the soul of wit. W.Shakespeare ]