How to Get the Most Crisp Pickle with Calcium Chloride

It’s time to get into summer mode with crisp homemade pickles! On this week’s episode of Perfectly Preserved, we dive into how to make the most crisp pickles and other preserves. This episode covers all of the common additives used to make crisp preserves, so you can choose the best one for you. We cover why pickling lime is now considered a subpar additive and how it can lead to botulism. You’ll also learn why calcium chloride is a great choice for crisp preserves and how to use it with any pickle recipe. Anna shares her best tips for making crisp pickles without additives and Jenny explains what makes refrigerator pickles special. Give calcium chloride or any of our other pickling advice a try for crisper pickles this season!Helpful episodes we mentioned:How to Can Cucumber PicklesHow to Make Quick or Refrigerator PicklesThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to [email protected] us on InstagramFollow Anna @SmartHomeCanningFollow Jenny @TheDomesticWildflowerShow NotesSee more from Anna on this episode here Support the showHelp support the show here: buymeacoffee.com/perfectlypreservedpodcastBuy The Pressure Canning Cookbook here: https://amzn.to/3Cn3qJnGet the Pineapple Habanero jam recipe from Anna here: https://smarthomecanning.com/products/recipe-for-pineapple-habanero-pepper-jellyAnna’s Video courses- learn with Anna!$10 Canning Lesson$40 Full LessonThese notes have affiliate links which don’t change the price of the products we recommend, but help us keep creating the podcast. Please shop through our links! Canning Supplies We RecommendCanning lids (wide mouth) Canning lids (regular mouth)Water bath canning potCanning utensils...