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Vinegar is the natural product that preserves pickles. Lime does not preserve pickles it used to be used to provide crispiness. However, the USDA no longer recommends using lime.

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Q: What natural preservative should you add to home made pickles?
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What does a preservative mean?

A preservative either slows down or halts the decomposition of food. For instance, the high sugar content helps to preserve home-made jams. Vinegar preserves hard-boiled eggs, or pickles and chutneys.


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What preservatives should be used when home canning soup's?

None. The preservative is the method being used to process the soup, usually a pressure cooker.


How practical is it to make pickles at home?

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What treatment should you do when your at home and feel like your going to vomit?

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Should you blanch cucumbers before making pickles?

No, you definitely do not blanch cucumbers before making pickles. Follow a tested recipe when making anything for home canning. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation. They also have tested recipes for many different home canning projects.


What kind of lime in pickles?

The USDA does not advise using lime in pickles. There were too many instances of spoilage when lime was used in pickles. The reason for using lime was to increase crispiness. Find a new tested recipe for pickles at the National Center for Home Food Preservation (NCHFP) website and follow their directions for safe crispy pickles.


Can you use oak leaves in the making of dill pickles?

The USDA does not recommend it. If you want to ensure crispy pickles follow the directions for making pickles at the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation.


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Examples: - preservative for foods - additive (seasoning) for foods - salted water bath