I am going to do my summer canning in a month or 2 and I would like a
pickle recipe that tastes like the Claussen Kosher Dills you buy in the
cold section of the grocery store. I already have a very good regular
dill pickle recipe and I am specifically interested in the Claussen
flavor. Anyone have any recipes? Can you make the recipe for long term
canning? (not just the fridge) I have made the simple recipe of using
the Claussen brine and my own cucumbers. I used to have a website that
specialized in recreating store-bought and restaraunt dishes at home,
but I can't remember it any more. Does anyone have a link? Thanks for
all of your help!!


Bridgett

"Bridgett" > wrote in message
ups.com...
> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!
>
>
> Bridgett
>

http://www.topsecretrecipes.com

http://www.copykat.com

"Bridgett" > wrote in message
ups.com...
>I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!
>
>
> Bridgett
>

I do not have a recipe but long-term canning is out of the question.
Claussens are fresh, never cooked, that's why they are refrigerated and so
tasty.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Bridgett" > said:

>I am going to do my summer canning in a month or 2 and I would like a
>pickle recipe that tastes like the Claussen Kosher Dills you buy in the
>cold section of the grocery store. I already have a very good regular
>dill pickle recipe and I am specifically interested in the Claussen
>flavor. Anyone have any recipes? Can you make the recipe for long term
>canning? (not just the fridge)

I think they only way you're going to get anything resembling Claussen
pickles is to use the refrigerator recipe. Claussen's are sold in the
refrigerated section of the store.

If I were trying to approximate Claussen's, I'd use more garlic (or chop
the garlic) than what's in my recipe, and pull back on the dill. Here's
the recipe I've always used. I learned just recently that they should have
been refrigerated. No one died, but future batches will be stored in the
fridge.


* Exported from MasterCook *

Dill Pickles

Recipe By amsel in dis Dress
Serving Size : 0 Preparation Time :0:00
Categories : relishes/preserves

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
--- Brine ---
16 cups water
4 cups apple cider vinegar
1 cup salt -- scant
--- Pickle Stuff ---
cucumbers
alum
garlic cloves
dill weed sprigs

1. To make brine, boil water, vinegar, and salt until salt is dissolved.
2. Into each sterilized, wide-mouth, quart canning jar:
4 cloves garlic, sprig of dill in bottom of jar
1/4 teaspoon alum
uniform cucumbers or slices
sprig of dill on top
3. Pour hot brine over cucumbers; wipe off jar rim.
4. Put hot jar lid (should be in simmering water on stove top) and rings
on jar.
5. Tighten.
6. Cool, and store in refrigerator.

Source:
"Joan Metzler"

- - - - - - - - - - - - - - - - - - -


--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

I've never been able to find Alum, is it where the spices are?

We have Ralphs, Von's, Albertsons Food 4 Less, etc.


Damsel > wrote:

> "Bridgett" > said:
>
> >I am going to do my summer canning in a month or 2 and I would like a
> >pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> >cold section of the grocery store. I already have a very good regular
> >dill pickle recipe and I am specifically interested in the Claussen
> >flavor. Anyone have any recipes? Can you make the recipe for long term
> >canning? (not just the fridge)
>
> I think they only way you're going to get anything resembling Claussen
> pickles is to use the refrigerator recipe. Claussen's are sold in the
> refrigerated section of the store.
>
> If I were trying to approximate Claussen's, I'd use more garlic (or chop
> the garlic) than what's in my recipe, and pull back on the dill. Here's
> the recipe I've always used. I learned just recently that they should have
> been refrigerated. No one died, but future batches will be stored in the
> fridge.
>
>
> * Exported from MasterCook *
>
> Dill Pickles
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : relishes/preserves
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> --- Brine ---
> 16 cups water
> 4 cups apple cider vinegar
> 1 cup salt -- scant
> --- Pickle Stuff ---
> cucumbers
> alum
> garlic cloves
> dill weed sprigs
>
> 1. To make brine, boil water, vinegar, and salt until salt is dissolved.
> 2. Into each sterilized, wide-mouth, quart canning jar:
> 4 cloves garlic, sprig of dill in bottom of jar
> 1/4 teaspoon alum
> uniform cucumbers or slices
> sprig of dill on top
> 3. Pour hot brine over cucumbers; wipe off jar rim.
> 4. Put hot jar lid (should be in simmering water on stove top) and rings
> on jar.
> 5. Tighten.
> 6. Cool, and store in refrigerator.
>
> Source:
> "Joan Metzler"
>
> - - - - - - - - - - - - - - - - - - -

Bridgett wrote:
> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!

I can't remember how many times I've posted websites, LOTS...I must
have prepared some 50 tons over my life time (that's right, fifty tons
easy... and that's not counting the sour tomatoes) nothing could be
easier... search <fermented pickles>. Many years ago (1958) I was the
head pickle miester for Chicken Delight. Well before that I learned
the trade from my grandfather who made his own for a slew of kosher
delis and appys all over Brooklyn. I used to make my own at home too
but for the past few years I've given it up... if they're here I'll eat
them and I can no longer tolerate all that salt. My sour pickles are
addictive, even to me... I can easily eat like 20-30 at one sitting, my
entire dinner, so rarely do I even buy pickles... 'bout once a year
I'll treat myself to a big jar of those Claussens, they're not great
but they're plenty good enough that I'll finish that entire jar in one
sitting. And then my legs swell up like friggin' balloons... oy vey.
Where do you think the folks who make Viagra got the idea. hehe

Sheldon

(The Wolf) said:

>I've never been able to find Alum, is it where the spices are?

Yup, it should be in the spice area. It's a white powder that tastes
nasty, but makes really crisp pickles. You don't get the alum taste in the
pickles, BTW.

The reason I know it tastes nasty is that my mom used to put it on my
canker sores. I learned not to tell her that I had them. But it clears
them up fast.

Styptic pencils (to stop shaving nicks from bleeding) are made of alum.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Damsel wrote:
> (The Wolf) said:
>
> >I've never been able to find Alum, is it where the spices are?
>
> Yup, it should be in the spice area. It's a white powder that tastes
> nasty, but makes really crisp pickles. You don't get the alum taste in the
> pickles, BTW.
>
> The reason I know it tastes nasty is that my mom used to put it on my
> canker sores. I learned not to tell her that I had them. But it clears
> them up fast.
>
> Styptic pencils (to stop shaving nicks from bleeding) are made of alum.

http://www.solutions.uiuc.edu/conten...Parents=0%7C28

Alum... fergedaboudit.

Sheldon

"Sheldon" > said:

>http://www.solutions.uiuc.edu/conten...Parents=0%7C28
>
>Alum... fergedaboudit.

Whoa ... I'll modify my recipe immediately. Thank you!

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Thanks everyone for your tips and responses. I appreciated the help! I
think we will just have to make them as a summer recipe, I don't have a
lot of room in the fridge year-round. Thanks also for the alum tip. I
use a canning book my mother gave me and it only says not to use it in
exess because it can "irritate the digestive system." Sometimes we have
skipped the alum. We pick in the morning and then can right away. I
never knew why when I was little but now it makes more sense. We only
use alum when the harvest has sat for awhile. Thank you again
everyone!!

Bridgett

In article . com>,
"Bridgett" > wrote:

> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills

Try rec.food.preserving.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

On Mon 30 May 2005 01:18:37p, Bridgett wrote in rec.food.cooking:

> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!
>
>
> Bridgett

The following is from Recipe Goldmine. I haven't tried it, but it looks
good...

Claussen Kosher Dill Pickles
1 1/2 quarts boiled water, cooled
2 dill flowers
2 garlic cloves, peeled and halved
1 1/4 pounds (8 to 10) pickling cucumbers
6 long sprigs fresh dill
1 tablespoon coarse kosher salt
1/2 cup white vinegar

Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put
sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar
with boiled water that is now cool to within 1/8th of top. Put on seal and
ring. Shake to dissolve salt. Set upside down on counter away from sunlight
and heat. Let sit 4 to 5 days turning the jar either upright or upside down
each day.

Let sit upright 2 more days, then refrigerate. Lasts about 6 months.




--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974

Wayne Boatwright wrote:
> Bridgett wrote:
>
> > I am going to do my summer canning in a month or 2 and I would like a
> > pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> > cold section of the grocery store. I already have a very good regular
> > dill pickle recipe and I am specifically interested in the Claussen
> > flavor. Anyone have any recipes? Can you make the recipe for long term
> > canning? (not just the fridge) I have made the simple recipe of using
> > the Claussen brine and my own cucumbers. I used to have a website that
> > specialized in recreating store-bought and restaraunt dishes at home,
> > but I can't remember it any more. Does anyone have a link? Thanks for
> > all of your help!!
>
> The following is from Recipe Goldmine. I haven't tried it, but it looks
> good...


Don't even bother, won't work... method couldn't be more wrong, and
doesn't even contain pickling spice, what's with that? Little
secret... it's not possible to make decent fermented pickles in such
small quantities, gotta make a bare minimum of a gallon, five gallons
is better. When you buy those small plastic jars of Claussens they
were made in huge vats, then packed into those containers... and that
sparkling clear brine and clean seasonings are fresh, a visual for
marketing, not the cloudy greyish green what was used originally.

And it's pretty stupid to boil the water for fermented pickles, your
tap water contains far less bacteria than fresh garlic and dill... I'd
worry more about municipal water containing clorine, because it's
supposed to contain some bacteria, it's not called *fermented* pickles
for nothing.


> Claussen Kosher Dill Pickles
> 1 1/2 quarts boiled water, cooled
> 2 dill flowers
> 2 garlic cloves, peeled and halved
> 1 1/4 pounds (8 to 10) pickling cucumbers
> 6 long sprigs fresh dill
> 1 tablespoon coarse kosher salt
> 1/2 cup white vinegar
>
> Put dill flower and garlic in bottom of a Mason jar. Add the cucumbers. Put
> sprigs of dill in center of cucumbers. Add salt and vinegar, then fill jar
> with boiled water that is now cool to within 1/8th of top. Put on seal and
> ring. Shake to dissolve salt. Set upside down on counter away from sunlight
> and heat. Let sit 4 to 5 days turning the jar either upright or upside down
> each day.
>
> Let sit upright 2 more days, then refrigerate. Lasts about 6 months.
1974

Damsel wrote on 30 May 2005 in rec.food.cooking

> "Sheldon" > said:
>
> >http://www.solutions.uiuc.edu/conten...tem=260&Parent
> >s=0%7C28
> >
> >Alum... fergedaboudit.
>
> Whoa ... I'll modify my recipe immediately. Thank you!
>
> Carol
>

I believe a grape Leaf added to the jar will do the same thing...add
crispness to pickels...never tried it ...read it somewhere.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet > said:

>I believe a grape Leaf added to the jar will do the same thing...add
>crispness to pickels...never tried it ...read it somewhere.

I've read the same thing. Might be worth a try. I want to do some canning
next summer.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

Peter Aitken wrote:

> "Bridgett" > wrote in message
> ups.com...
> >I am going to do my summer canning in a month or 2 and I would like a
> > pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> > cold section of the grocery store. I already have a very good regular
> > dill pickle recipe and I am specifically interested in the Claussen
> > flavor. Anyone have any recipes? Can you make the recipe for long term
> > canning? (not just the fridge) I have made the simple recipe of using
> > the Claussen brine and my own cucumbers. I used to have a website that
> > specialized in recreating store-bought and restaraunt dishes at home,
> > but I can't remember it any more. Does anyone have a link? Thanks for
> > all of your help!!
> > Bridgett
>
> I do not have a recipe but long-term canning is out of the question.
> Claussens are fresh, never cooked, that's why they are refrigerated and so
> tasty.
> Peter Aitken

They also may not have enuf vinegar to preserve them without the coolth. My
pickles I made for canning are a bit more vinegar-y (and a trifle softer) and
my nieces won't eat those as well as the Claussens. I'm a Claussen fan too.
I'm still working on the fermenting thang myself and there is a method of
lower heat pasteurization one uses to seal the jars instead of boiling water
bath. Or according to the Joy of Pickling. Good book.
Edrena

Monsur Fromage du Pollet wrote:

> Damsel wrote on 30 May 2005 in rec.food.cooking
>
> > "Sheldon" > said:
> >
> > >http://www.solutions.uiuc.edu/conten...tem=260&Parent
> > >s=0%7C28
> > >
> > >Alum... fergedaboudit.
> >
> > Whoa ... I'll modify my recipe immediately. Thank you!
> >
> > Carol
> >
> I believe a grape Leaf added to the jar will do the same thing...add
> crispness to pickels...never tried it ...read it somewhere.

I'm trying the grape leaf thing. I'll report back in a month or two.
Edrena

On Mon, 30 May 2005, The Wolf wrote:

> I've never been able to find Alum, is it where the spices are?
>
> We have Ralphs, Von's, Albertsons Food 4 Less, etc.
>


Our stores here have a canning section beginning in the early spring. I
don't think they keep it all year.

here, we can buy it at the Farmer's Co-op and at a couple of "old timey"
hardware stores that sell canners and jars, etc.

I'd think you could get it at Wal-mart or K-mart in the canning section.

Elaine, too

"Bridgett" > wrote in
ups.com:

> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!
>
>
> Bridgett
>
>

Bridgett, I will usually only buy Clausen Kosher Dills. I don't have a
recipe but Barb Schaller might. I really don't think it can be reproduced.
Now for burgers I'll buy regular dill slices. I think the brand is Heinz. I
love pickles so maybe I'll start canning them. You might try
rec.food.preserving or try to Google. Good luck in your search. I just made
awesome apps on Friday with Clausen pickles. I did 'em in cream cheese
wrapped in deli meat. I chilled and sliced 'em into about 1/4 inch slices.
I stuck a piemento in the center. They were a hit at the party. I know, it
sounds corny but it is the Midwest here <g>.

Michael

"james a. finley" > wrote in
:

>
> "Bridgett" > wrote in message
> ups.com...
>> I am going to do my summer canning in a month or 2 and I would like a
>> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
>> cold section of the grocery store. I already have a very good regular
>> dill pickle recipe and I am specifically interested in the Claussen
>> flavor. Anyone have any recipes? Can you make the recipe for long term
>> canning? (not just the fridge) I have made the simple recipe of using
>> the Claussen brine and my own cucumbers. I used to have a website that
>> specialized in recreating store-bought and restaraunt dishes at home,
>> but I can't remember it any more. Does anyone have a link? Thanks for
>> all of your help!!
>>
>>
>> Bridgett
>>
>
> http://www.topsecretrecipes.com


OMFG... They have the bloomer onions. I have not checked out the 2nd site.
Thanks for the sites. I usually just go to the restaurants but I've never
thought about pickles. I have some gorgeous Vidalia Onions. I may do a
bloomer tonight if I get over this indigestion. Thanks again,

Michael

>
> http://www.copykat.com
>
>
>

Damsel > wrote in
:

> "Bridgett" > said:
>
>>I am going to do my summer canning in a month or 2 and I would like a
>>pickle recipe that tastes like the Claussen Kosher Dills you buy in
>>the cold section of the grocery store. I already have a very good
>>regular dill pickle recipe and I am specifically interested in the
>>Claussen flavor. Anyone have any recipes? Can you make the recipe for
>>long term canning? (not just the fridge)
>
> I think they only way you're going to get anything resembling Claussen
> pickles is to use the refrigerator recipe. Claussen's are sold in the
> refrigerated section of the store.
>
> If I were trying to approximate Claussen's, I'd use more garlic (or
> chop the garlic) than what's in my recipe, and pull back on the dill.
> Here's the recipe I've always used. I learned just recently that
> they should have been refrigerated. No one died, but future batches
> will be stored in the fridge.
>
>
> * Exported from MasterCook *
>
> Dill Pickles
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : relishes/preserves
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> --- Brine ---
> 16 cups water
> 4 cups apple cider vinegar
> 1 cup salt -- scant
> --- Pickle Stuff ---
> cucumbers
> alum
> garlic cloves
> dill weed sprigs
>
> 1. To make brine, boil water, vinegar, and salt until salt is
> dissolved. 2. Into each sterilized, wide-mouth, quart canning jar:
> 4 cloves garlic, sprig of dill in bottom of jar
> 1/4 teaspoon alum
> uniform cucumbers or slices
> sprig of dill on top
> 3. Pour hot brine over cucumbers; wipe off jar rim.
> 4. Put hot jar lid (should be in simmering water on stove top) and
> rings on jar.
> 5. Tighten.
> 6. Cool, and store in refrigerator.
>
> Source:
> "Joan Metzler"

This sounds easy. I've got a Ball book which Ms. Schaller sent to me and it
shows how to cook the jars. I'm afraid of canning anything. I'm afraid I'll
kill 'em all. Canning and baking, I'm afraid of it.

Michael

Damsel > wrote in
:

> (The Wolf) said:
>
>>I've never been able to find Alum, is it where the spices are?
>
> Yup, it should be in the spice area. It's a white powder that tastes
> nasty, but makes really crisp pickles. You don't get the alum taste
> in the pickles, BTW.
>
> The reason I know it tastes nasty is that my mom used to put it on my
> canker sores. I learned not to tell her that I had them. But it
> clears them up fast.
>
> Styptic pencils (to stop shaving nicks from bleeding) are made of
> alum.
>
> Carol
>

I used it as a balm for cancer sores also. She also used to pickle tomatoes
with it. She can not and never will be a good cook <g>

Michael

"Sheldon" > wrote in
oups.com:

>
>
> Damsel wrote:
>> (The Wolf) said:
>>
>> >I've never been able to find Alum, is it where the spices are?
>>
>> Yup, it should be in the spice area. It's a white powder that tastes
>> nasty, but makes really crisp pickles. You don't get the alum taste
>> in the pickles, BTW.
>>
>> The reason I know it tastes nasty is that my mom used to put it on my
>> canker sores. I learned not to tell her that I had them. But it
>> clears them up fast.
>>
>> Styptic pencils (to stop shaving nicks from bleeding) are made of
>> alum.
>
> http://www.solutions.uiuc.edu/conten...60&Parents=0%7
> C28
>
> Alum... fergedaboudit.
>
> Sheldon
>
>

Well I adhor marashino cherries.

Michael

In article >,
(The Wolf) wrote:

> I've never been able to find Alum, is it where the spices are?
>
> We have Ralphs, Von's, Albertsons Food 4 Less, etc.

Should be there. Try the pharmacist, too. They have lots of
interesting stuff.

Here's a mail order source:
http://shop2.chemassociates.com/shop...soc2/ggcs.html
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article >, Monsur Fromage du
Pollet > wrote:
>
> I believe a grape Leaf added to the jar will do the same thing...add
> crispness to pickels...never tried it ...read it somewhere.

A grape leaf is part of The Family Pickle Recipe. My sister says it has
more to do with water than grape leaves.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

In article . com>,
"Bridgett" > wrote:

> I am going to do my summer canning in a month or 2 and I would like a
> pickle recipe that tastes like the Claussen Kosher Dills you buy in the
> cold section of the grocery store. I already have a very good regular
> dill pickle recipe and I am specifically interested in the Claussen
> flavor. Anyone have any recipes? Can you make the recipe for long term
> canning? (not just the fridge) I have made the simple recipe of using
> the Claussen brine and my own cucumbers. I used to have a website that
> specialized in recreating store-bought and restaraunt dishes at home,
> but I can't remember it any more. Does anyone have a link? Thanks for
> all of your help!!

> Bridgett

That's a fermented pickle and not one that's been processed for
long-term storage (why it's in a refrigerated section). Bridgett, if
you don't have a copy of the Ball Blue Book, get one. It has info for
brining/fermenting cucumbers with some variations to make them "Kosher".
Also has canning info for them, though you'll probably lose something in
the processing. Page 45. Current version of BBB has a picture of a
lemon almond tart on the cover. <www.homecanning.com>. And check in
at rec.food.preserving, too. It's the appropriate place for the subject
and I've set the follow-up for this to go there. Looking forward to
seeing you there.
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

Melba's Jammin' wrote on 31 May 2005 in rec.food.cooking

> A grape leaf is part of The Family Pickle Recipe. My sister says
> it has more to do with water than grape leaves.
> --
> -Barb, <http://www.jamlady.eboard.com> 5/8/05.
> "Are we going to measure, or are we going to cook?" -Food Critic
> Mimi Sheraton
>
>

You pickle FAMILIES?!!??

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

In article >, Monsur Fromage du
Pollet > wrote:

> Melba's Jammin' wrote on 31 May 2005 in rec.food.cooking
>
> > A grape leaf is part of The Family Pickle Recipe. My sister says
> > it has more to do with water than grape leaves.

> You pickle FAMILIES?!!??

Every chance I get. ;-Q
--
-Barb, <http://www.jamlady.eboard.com> 5/8/05.
"Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton

I thought the grape leaf was to keep them green.

-bwg

You might be able to find Alum at a real pharmacy, too. Probably not at
Walgreens or CVS, but what do I know?

-bwg

Sheldon, what's and "appy"? An A&P?

Thanks
-bwg

> wrote:

> You might be able to find Alum at a real pharmacy, too. Probably not at
> Walgreens or CVS, but what do I know?


I bet Merz Apothecary up in Lincoln Square (Chicago) would have it...

--
Best
Greg

Merz would probably have it. I had in mind Beckers on Western just west
of Merz.

-bwg

I would be reluctant to use Alum in anything for human consumption. There
is a lot of alum in processed foods used as a preservative. That green
relish used on hamburgers/dogs has a large dose of the stuff. High doses of
alum and other aluminium salts have been known to cause Alzheimer's disease.
Nobody wants to end up like the late Ronny Raygun: Talking to his/her soup
and shitting in his/her pants. Since it is an ingredient in a Kosher pickle,
the Rabbis have given alum a blessing but this does not seem like a good
idea to me.

Farmer John

> wrote in message
oups.com...
> I thought the grape leaf was to keep them green.
>
> -bwg
>

"Fudge" > said:

>High doses of
>alum and other aluminium salts have been known to cause Alzheimer's disease.

That was disproved many years ago.

>Nobody wants to end up like the late Ronny Raygun: Talking to his/her soup
>and shitting in his/her pants.

How compassionate of you.

Carol

--
CLICK DAILY TO FEED THE HUNGRY
United States:
http://www.stopthehunger.com/
International:
http://www.thehungersite.com/

"Fudge" > wrote in message
news
>I would be reluctant to use Alum in anything for human consumption. There
> is a lot of alum in processed foods used as a preservative. That green
> relish used on hamburgers/dogs has a large dose of the stuff. High doses
> of
> alum and other aluminium salts have been known to cause Alzheimer's
> disease.
> Nobody wants to end up like the late Ronny Raygun: Talking to his/her soup
> and shitting in his/her pants. Since it is an ingredient in a Kosher
> pickle,
> the Rabbis have given alum a blessing but this does not seem like a good
> idea to me.
>

Oh fer crying out loud, not the aluminum-Alzheimers thing again. It is FALSE
FALSE FALSE.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

"Damsel" > wrote in message
...
> "Fudge" > said:
>
>>High doses of
>>alum and other aluminium salts have been known to cause Alzheimer's
>>disease.
>
> That was disproved many years ago.
>
>>Nobody wants to end up like the late Ronny Raygun: Talking to his/her
>>soup
>>and shitting in his/her pants.
>
> How compassionate of you.
>
> Carol

You do have a way with words darling)))

O

Good reply Carol. Short, to the point and says it all.

Damsel wrote:
> "Fudge" > said:
>
>
>>High doses of
>>alum and other aluminium salts have been known to cause Alzheimer's disease.
>
>
> That was disproved many years ago.
>
>
>>Nobody wants to end up like the late Ronny Raygun: Talking to his/her soup
>>and shitting in his/her pants.
>
>
> How compassionate of you.
>
> Carol
>

I don't know about Alzhiemer's, but if you can remember back, Curly once
mistakenly added Alum to the punch at a Bridge Game, and Moe, Larry,
and everyone else sure had a problem talking! :-)
Mark

"Fudge" > wrote in message
news
>I would be reluctant to use Alum in anything for human consumption.
>There
> is a lot of alum in processed foods used as a preservative. That green
> relish used on hamburgers/dogs has a large dose of the stuff. High
> doses of
> alum and other aluminium salts have been known to cause Alzheimer's
> disease.

This theory was discredited many years ago. It was due to a lab mistake
involving the stain used on the slides for the microscope. It is now
only trotted out by idiots, kooks, and sellers of waterless stainless
steel cookware.

FOAD

del cecchi
>>
>
>