Just got in from the local Kroger store. Bought a bunch of used meat at
a good price and found Pickle Crisp in the canning section, looks to be
a whole case. If anyone can't find it where they live drop me an email
and I can probably mail it to you cheaper than eBay or Amazon can.

They have definitely changed the formulation, it is now in little
granules versus a fine powder, therefore the lesser amounts now called
for on the jar would probably turn out to be the same as the old one if
the granules were crushed to a powder in the mortar. Pretty expensive
stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
paid for the finely powdered stuff by the box on Amazon a couple of
years ago.

Just opened a quart of Dutch Luncheon spears I put up last year with
pickle crisp in them. Cuke spears that barely fit in a quart jar are
nice and crisp with a strong dill and garlic flavor overlaying the cuke
flavor. Very good stuff.

In article >,
George Shirley > wrote:

> Just got in from the local Kroger store. Bought a bunch of used meat at
> a good price and found Pickle Crisp in the canning section, looks to be
> a whole case. If anyone can't find it where they live drop me an email
> and I can probably mail it to you cheaper than eBay or Amazon can.
>
> They have definitely changed the formulation, it is now in little
> granules versus a fine powder, therefore the lesser amounts now called
> for on the jar would probably turn out to be the same as the old one if
> the granules were crushed to a powder in the mortar. Pretty expensive
> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
> paid for the finely powdered stuff by the box on Amazon a couple of
> years ago.
>
> Just opened a quart of Dutch Luncheon spears I put up last year with
> pickle crisp in them. Cuke spears that barely fit in a quart jar are
> nice and crisp with a strong dill and garlic flavor overlaying the cuke
> flavor. Very good stuff.

I seem to recall a survey question from Ball asking about the "format"
of the product -- what did I think about tablets? One for a pint, two
for a quart. I like the tablet idea.

I can't decide if I want to get involved with the Pickle Crisp, Jorge.
I inadvertently planted a pickling cuke plant and have no idea what I'll
get from it. If I can't find it at Wally World, maybe I'll ask you to
send me some. Thanks for the information.


--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On 6/11/10 6:37 AM, in article
, "Melba's Jammin'"
> wrote:

> In article >,
> George Shirley > wrote:
>
>> Just got in from the local Kroger store. Bought a bunch of used meat at
>> a good price and found Pickle Crisp in the canning section, looks to be
>> a whole case. If anyone can't find it where they live drop me an email
>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>
>> They have definitely changed the formulation, it is now in little
>> granules versus a fine powder, therefore the lesser amounts now called
>> for on the jar would probably turn out to be the same as the old one if
>> the granules were crushed to a powder in the mortar. Pretty expensive
>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>> paid for the finely powdered stuff by the box on Amazon a couple of
>> years ago.
>>
>> Just opened a quart of Dutch Luncheon spears I put up last year with
>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>> flavor. Very good stuff.
>
> I seem to recall a survey question from Ball asking about the "format"
> of the product -- what did I think about tablets? One for a pint, two
> for a quart. I like the tablet idea.
>
> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
> I inadvertently planted a pickling cuke plant and have no idea what I'll
> get from it. If I can't find it at Wally World, maybe I'll ask you to
> send me some. Thanks for the information.
>
I bought a jar on amazon and was happy with the results. 1/2 tsp picklecrisp
to 1/2 gallon of water.

I found another site that uses grape leaves for making the pickles crisp.

Anyone have an opinion on that?

On 6/11/2010 8:37 AM, Melba's Jammin' wrote:
> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
> George > wrote:
>
>> Just got in from the local Kroger store. Bought a bunch of used meat at
>> a good price and found Pickle Crisp in the canning section, looks to be
>> a whole case. If anyone can't find it where they live drop me an email
>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>
>> They have definitely changed the formulation, it is now in little
>> granules versus a fine powder, therefore the lesser amounts now called
>> for on the jar would probably turn out to be the same as the old one if
>> the granules were crushed to a powder in the mortar. Pretty expensive
>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>> paid for the finely powdered stuff by the box on Amazon a couple of
>> years ago.
>>
>> Just opened a quart of Dutch Luncheon spears I put up last year with
>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>> flavor. Very good stuff.
>
> I seem to recall a survey question from Ball asking about the "format"
> of the product -- what did I think about tablets? One for a pint, two
> for a quart. I like the tablet idea.
>
> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
> I inadvertently planted a pickling cuke plant and have no idea what I'll
> get from it. If I can't find it at Wally World, maybe I'll ask you to
> send me some. Thanks for the information.
>
>
I've been using Pickle Crisp for about three years now and have been
very pleased with it. It's basically just calcium chloride, which is
available at many brew shops. The Ball version is now in pellets, small
ones but still pelletized and easy to use. The brew shop version,
according to what I've heard from folks that use it from there, has to
be crushed to a powder as it evidently comes in bigger chunks at the
brew shop.

Just let me know and I will pop a jar in the mail for you. Gotta love
Priority Mail you know.

On 6/11/2010 10:29 AM, The Wolf wrote:
> On 6/11/10 6:37 AM, in article
> , "Melba's Jammin'"
> > wrote:
>
>> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
>> George > wrote:
>>
>>> Just got in from the local Kroger store. Bought a bunch of used meat at
>>> a good price and found Pickle Crisp in the canning section, looks to be
>>> a whole case. If anyone can't find it where they live drop me an email
>>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>>
>>> They have definitely changed the formulation, it is now in little
>>> granules versus a fine powder, therefore the lesser amounts now called
>>> for on the jar would probably turn out to be the same as the old one if
>>> the granules were crushed to a powder in the mortar. Pretty expensive
>>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>>> paid for the finely powdered stuff by the box on Amazon a couple of
>>> years ago.
>>>
>>> Just opened a quart of Dutch Luncheon spears I put up last year with
>>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>>> flavor. Very good stuff.
>>
>> I seem to recall a survey question from Ball asking about the "format"
>> of the product -- what did I think about tablets? One for a pint, two
>> for a quart. I like the tablet idea.
>>
>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>> I inadvertently planted a pickling cuke plant and have no idea what I'll
>> get from it. If I can't find it at Wally World, maybe I'll ask you to
>> send me some. Thanks for the information.
>>
> I bought a jar on amazon and was happy with the results. 1/2 tsp picklecrisp
> to 1/2 gallon of water.
>
> I found another site that uses grape leaves for making the pickles crisp.
>
> Anyone have an opinion on that?
>
Tried it once and went back to using pickling lime, not enough crispness
in using the grape leaves. YMMV

Melba's Jammin' wrote:
> In article >,
> George Shirley > wrote:
>
>> Just got in from the local Kroger store. Bought a bunch of used meat at
>> a good price and found Pickle Crisp in the canning section, looks to be
>> a whole case. If anyone can't find it where they live drop me an email
>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>

>
> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
> I inadvertently planted a pickling cuke plant and have no idea what I'll
> get from it. If I can't find it at Wally World, maybe I'll ask you to
> send me some. Thanks for the information.
>
>


Our Kroger chain stores have only overpriced canning jars and pectin.
I went into Walmart last night for the first time in years. Expensive
jars, packets of pickling spices, Mrs. somebodies additive that called
for a cup of it per batch of pickles. No Pickle Crisp.

We do have a brewing supply store less than 1/2 mile away so I'll
stop in some time and look for the generic. Lemme know if anyone
wants some.

gloria p

On 6/11/2010 11:27 AM, gloria.p wrote:
> Melba's Jammin' wrote:
>> In article >,
>> George Shirley > wrote:
>>
>>> Just got in from the local Kroger store. Bought a bunch of used meat
>>> at a good price and found Pickle Crisp in the canning section, looks
>>> to be a whole case. If anyone can't find it where they live drop me
>>> an email and I can probably mail it to you cheaper than eBay or
>>> Amazon can.
>>>
>
>>
>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>> I inadvertently planted a pickling cuke plant and have no idea what
>> I'll get from it. If I can't find it at Wally World, maybe I'll ask
>> you to send me some. Thanks for the information.
>>
>>
>
>
> Our Kroger chain stores have only overpriced canning jars and pectin.
> I went into Walmart last night for the first time in years. Expensive
> jars, packets of pickling spices, Mrs. somebodies additive that called
> for a cup of it per batch of pickles. No Pickle Crisp.

I usually don't buy canning supplies from either Kroger or Walmart, just
saw the Pickle Crisp at Kroger and decided to get it while I can. Mrs.
Wages stuff is generally fairly decent but I don't buy pickle additives,
I can mix my own pickling spices for about a tenth of the price of the
convenience stuff. Oh yeah, I do buy pectin from Kroger, they have a
store brand that works just as good as the name brand stuff. It's called
"CanJel."
>
> We do have a brewing supply store less than 1/2 mile away so I'll
> stop in some time and look for the generic. Lemme know if anyone
> wants some.
>
> gloria p

There's one in Lake Charles, about ten miles away, went there once and
went back again and they had moved. Guess I could look them up on the
web but I remember then as being expensive on everything. We had one of
those micro breweries here for awhile but they sold only expensive beer
and I don't drink anymore so so much for that joint too.

In article >,
George Shirley > wrote:
> convenience stuff. Oh yeah, I do buy pectin from Kroger, they have a
> store brand that works just as good as the name brand stuff. It's called
> "CanJel."

What are you paying for it, George? Is it the standard 49g/1.75 ounces?

>
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

In article >,
The Wolf > wrote:
> I found another site that uses grape leaves for making the pickles crisp.
>
> Anyone have an opinion on that?

It's what I've always done - Mom did it. I haven't made dills in years,
though.
--
Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
Updated 4-24-2010 with food story and pictures

On Fri, 11 Jun 2010 10:38:14 -0500, George Shirley
> wrote:

>On 6/11/2010 8:37 AM, Melba's Jammin' wrote:
>> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
>> George > wrote:
>>
>>> Just got in from the local Kroger store. Bought a bunch of used meat at
>>> a good price and found Pickle Crisp in the canning section, looks to be
>>> a whole case. If anyone can't find it where they live drop me an email
>>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>>
>>> They have definitely changed the formulation, it is now in little
>>> granules versus a fine powder, therefore the lesser amounts now called
>>> for on the jar would probably turn out to be the same as the old one if
>>> the granules were crushed to a powder in the mortar. Pretty expensive
>>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>>> paid for the finely powdered stuff by the box on Amazon a couple of
>>> years ago.
>>>
>>> Just opened a quart of Dutch Luncheon spears I put up last year with
>>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>>> flavor. Very good stuff.
>>
>> I seem to recall a survey question from Ball asking about the "format"
>> of the product -- what did I think about tablets? One for a pint, two
>> for a quart. I like the tablet idea.
>>
>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>> I inadvertently planted a pickling cuke plant and have no idea what I'll
>> get from it. If I can't find it at Wally World, maybe I'll ask you to
>> send me some. Thanks for the information.
>>
>>
>I've been using Pickle Crisp for about three years now and have been
>very pleased with it. It's basically just calcium chloride, which is
>available at many brew shops. The Ball version is now in pellets, small
>ones but still pelletized and easy to use. The brew shop version,
>according to what I've heard from folks that use it from there, has to
>be crushed to a powder as it evidently comes in bigger chunks at the
>brew shop.

George,

Those bigger chunks must have been because someone didn't close the
container properly. The stuff certainly is hygroscopic.
The stuff I used in brewing came in crystals that were similar in size
to pickling salt. Easy to measure out, no crushing involved.
Take a look at the picture at:
http://www.midwestsupplies.com/calci...ride-1-lb.html
I have no idea what their shipping cost might be but the calcium
chloride is $3.95/lb. which is about 450% cheaper than Pickle
Crisp(tm).

Ross.

On 6/11/2010 11:11 PM, Ross wrote:
> On Fri, 11 Jun 2010 10:38:14 -0500, George Shirley
> > wrote:
>
>> On 6/11/2010 8:37 AM, Melba's Jammin' wrote:
>>> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
>>> George > wrote:
>>>
>>>> Just got in from the local Kroger store. Bought a bunch of used meat at
>>>> a good price and found Pickle Crisp in the canning section, looks to be
>>>> a whole case. If anyone can't find it where they live drop me an email
>>>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>>>
>>>> They have definitely changed the formulation, it is now in little
>>>> granules versus a fine powder, therefore the lesser amounts now called
>>>> for on the jar would probably turn out to be the same as the old one if
>>>> the granules were crushed to a powder in the mortar. Pretty expensive
>>>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>>>> paid for the finely powdered stuff by the box on Amazon a couple of
>>>> years ago.
>>>>
>>>> Just opened a quart of Dutch Luncheon spears I put up last year with
>>>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>>>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>>>> flavor. Very good stuff.
>>>
>>> I seem to recall a survey question from Ball asking about the "format"
>>> of the product -- what did I think about tablets? One for a pint, two
>>> for a quart. I like the tablet idea.
>>>
>>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>>> I inadvertently planted a pickling cuke plant and have no idea what I'll
>>> get from it. If I can't find it at Wally World, maybe I'll ask you to
>>> send me some. Thanks for the information.
>>>
>>>
>> I've been using Pickle Crisp for about three years now and have been
>> very pleased with it. It's basically just calcium chloride, which is
>> available at many brew shops. The Ball version is now in pellets, small
>> ones but still pelletized and easy to use. The brew shop version,
>> according to what I've heard from folks that use it from there, has to
>> be crushed to a powder as it evidently comes in bigger chunks at the
>> brew shop.
>
> George,
>
> Those bigger chunks must have been because someone didn't close the
> container properly. The stuff certainly is hygroscopic.
> The stuff I used in brewing came in crystals that were similar in size
> to pickling salt. Easy to measure out, no crushing involved.
> Take a look at the picture at:
> http://www.midwestsupplies.com/calci...ride-1-lb.html
> I have no idea what their shipping cost might be but the calcium
> chloride is $3.95/lb. which is about 450% cheaper than Pickle
> Crisp(tm).
>
> Ross.

Not when you add in the $7.46 shipping charges Ross. That's over eleven
bucks American for one lb. I've got enough on hand at the moment to last
another four or five years at the rate I make pickles.

On 6/11/2010 8:31 PM, Melba's Jammin' wrote:
> In >,
> George > wrote:
>> convenience stuff. Oh yeah, I do buy pectin from Kroger, they have a
>> store brand that works just as good as the name brand stuff. It's called
>> "CanJel."
>
> What are you paying for it, George? Is it the standard 49g/1.75 ounces?
>
>>
I don't remember what I paid for it, bought eight or ten boxes last year
when it was on sale. I do remember that it was cheaper than the Ball or
other brands. Yes, it is the standard 1.75 ounce box. Odds are pretty
good that most pectin comes from the same manufacturer with different
names on it. I'll look at the price when I go to Kroger this coming
week. They had a big meat sale this weekend and I expect to hear from my
spy in the butcher department when they put a lot of it in the used meat
bin. Don't know where I will store it though, put a bunch in bags and
froze it yesterday and that afternoon my friend with the cattle
operation offered me fifty lbs of ground beef. Had to turn him down but
he said he would store it for me and I could get it when I get low
again. All the meat he has cut is vacuum packed for longevity.

I made a sweet bread last night to take to my old high school's annual
reunion today. Made some calls and found out at least four of my old
classmates are still alive so we might party hearty. Hard to believe a
young gentleman like me graduated from high school in 1957. Of course we
don't have class year reunions anymore, not enough of us still around
out of the huge class of 32 people. The annual deal has people coming to
the soiree from classes all the way back into the twenties and up to
last year. Good food, lots of visiting, and then we all go home and rest
again. Only a 35-mile drive so it's not bad. Miz Anne is at an art
educators "retreat" this weekend up in Alexandria, LA. Bunch of resource
teachers sharing lesson plans, telling stories about what their students
did good and bad, and just generally celebrating the end of another
school year.

"George Shirley" > wrote in message
...
> On 6/11/2010 10:29 AM, The Wolf wrote:
>> On 6/11/10 6:37 AM, in article
>> , "Melba's Jammin'"
>> > wrote:
>>
>>> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
>>> George > wrote:
>>>
>>>> Just got in from the local Kroger store. Bought a bunch of used meat at
>>>> a good price and found Pickle Crisp in the canning section, looks to be
>>>> a whole case. If anyone can't find it where they live drop me an email
>>>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>>>
>>>> They have definitely changed the formulation, it is now in little
>>>> granules versus a fine powder, therefore the lesser amounts now called
>>>> for on the jar would probably turn out to be the same as the old one if
>>>> the granules were crushed to a powder in the mortar. Pretty expensive
>>>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>>>> paid for the finely powdered stuff by the box on Amazon a couple of
>>>> years ago.
>>>>
>>>> Just opened a quart of Dutch Luncheon spears I put up last year with
>>>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>>>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>>>> flavor. Very good stuff.
>>>
>>> I seem to recall a survey question from Ball asking about the "format"
>>> of the product -- what did I think about tablets? One for a pint, two
>>> for a quart. I like the tablet idea.
>>>
>>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>>> I inadvertently planted a pickling cuke plant and have no idea what I'll
>>> get from it. If I can't find it at Wally World, maybe I'll ask you to
>>> send me some. Thanks for the information.
>>>
>> I bought a jar on amazon and was happy with the results. 1/2 tsp
>> picklecrisp
>> to 1/2 gallon of water.
>>
>> I found another site that uses grape leaves for making the pickles crisp.
>>
>> Anyone have an opinion on that?
>>
> Tried it once and went back to using pickling lime, not enough crispness
> in using the grape leaves. YMMV

many years ago, Ingrid "ma pickle' and I traded pickling lime for Certo...I
got the pickling lime. I didn't like the results, they were weird. Kind of
brittle. I've never used grape leaves. I've had good luck with the salting
and icing and rinsing. REALLY fresh cukes matter - if they are limp or not
crisp to begin with, there's no point (IMO) I'm looking forward to trying
the Pickle Crisp, now that I have some.

my 2 cents,

kathi

On 6/12/2010 5:44 PM, Kathi Jones wrote:
> "George > wrote in message
> ...
>> On 6/11/2010 10:29 AM, The Wolf wrote:
>>> On 6/11/10 6:37 AM, in article
>>> , "Melba's Jammin'"
>>> > wrote:
>>>
>>>> In article<PZKdnbRRiPrg3IzRnZ2dnUVZ_qydnZ2d@giganews. com>,
>>>> George > wrote:
>>>>
>>>>> Just got in from the local Kroger store. Bought a bunch of used meat at
>>>>> a good price and found Pickle Crisp in the canning section, looks to be
>>>>> a whole case. If anyone can't find it where they live drop me an email
>>>>> and I can probably mail it to you cheaper than eBay or Amazon can.
>>>>>
>>>>> They have definitely changed the formulation, it is now in little
>>>>> granules versus a fine powder, therefore the lesser amounts now called
>>>>> for on the jar would probably turn out to be the same as the old one if
>>>>> the granules were crushed to a powder in the mortar. Pretty expensive
>>>>> stuff though, US$6.29 per 5.5 ounce jar. Pretty much conforms to what I
>>>>> paid for the finely powdered stuff by the box on Amazon a couple of
>>>>> years ago.
>>>>>
>>>>> Just opened a quart of Dutch Luncheon spears I put up last year with
>>>>> pickle crisp in them. Cuke spears that barely fit in a quart jar are
>>>>> nice and crisp with a strong dill and garlic flavor overlaying the cuke
>>>>> flavor. Very good stuff.
>>>>
>>>> I seem to recall a survey question from Ball asking about the "format"
>>>> of the product -- what did I think about tablets? One for a pint, two
>>>> for a quart. I like the tablet idea.
>>>>
>>>> I can't decide if I want to get involved with the Pickle Crisp, Jorge.
>>>> I inadvertently planted a pickling cuke plant and have no idea what I'll
>>>> get from it. If I can't find it at Wally World, maybe I'll ask you to
>>>> send me some. Thanks for the information.
>>>>
>>> I bought a jar on amazon and was happy with the results. 1/2 tsp
>>> picklecrisp
>>> to 1/2 gallon of water.
>>>
>>> I found another site that uses grape leaves for making the pickles crisp.
>>>
>>> Anyone have an opinion on that?
>>>
>> Tried it once and went back to using pickling lime, not enough crispness
>> in using the grape leaves. YMMV
>
> many years ago, Ingrid "ma pickle' and I traded pickling lime for Certo...I
> got the pickling lime. I didn't like the results, they were weird. Kind of
> brittle. I've never used grape leaves. I've had good luck with the salting
> and icing and rinsing. REALLY fresh cukes matter - if they are limp or not
> crisp to begin with, there's no point (IMO) I'm looking forward to trying
> the Pickle Crisp, now that I have some.
>
> my 2 cents,
>
> kathi
>
>
Pickling lime always worked for me for the forty plus years I used it.
It's just a time problem, let pickles soak for 24 plus hours, rinse
umpteen(that's East Texas for many, many)times, then all the rest of
putting up pickles. And, like Kathi says, if you don't start with really
fresh cukes you're up the proverbial creek without a paddle. When I
started using pickle crisp I was very pleased and a recent taste test of
some pickled green beans, put up in early May, continued that pleasing
feeling.