Pickling

After welding for instance stainless steel tubing the welds are pickled in order to remove the discoloration of the heat.

Yes - you can use pickling salt to brine turkey. The main difference between pickling salt and other salts are grain size and iodine. Table salt has iodine, pickling salt does not. The iodine is only added to table salt to add that nutrient to our diet; it has no effect on brining turkey - it doesn't hurt but it doesn't help. Pickling salt is also very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt. Typically it is even finer grained than table salt and much finer than rock salt or kosher salt. When you think about it, canning salt really is designed for brining processes so not only CAN you use it to brine turkey - it would probably be the PREFERRED type of salt to use to brine turkey.

Yes you can. However, pickling cucumbers have smaller and fewer seeds and a thinner skin than other cucumbers. Therefore, they absorb the pickling solution better and tend to be more crisp than larger cucumbers.

KNO3 is potassium nitrate

No. Just ensure that your strainer does not have any rust on it.

You didn't seal the jars. The most common method is water bath canning. No matter if the recipe calls for vinegar, it still needs to be sealed. See your canning instructions for more information.

Simply, the mixture didn't get hot enough to make pickles. And simple pickling doesn't destroy all bacteria. So take the time to water seal your jars next time.

Your best bet is something repellant & lime is natural. It may/may not work as a stomach poison (like boric acid) but will not keep them away.Also, there are appearance issues. There are household products that will work (ants have a keen sense of smell) but may harm the tree. Your best bet is a pesticide, bait to draw them away or ECOPCOARX-avail. in a spray can is 100% natural, fast-acting, provides a residual & is readily available.

To can pickles you will need a water bath canner (or a large tall pot with a lid and a rack in the bottom to keep jars off the bottom of the pot), a jar lifter, a headspace measuring tool, canning jars, lids and rims, a funnel, a magnetic lid tool (to lift sterilized lids out of hot water), a nonmetallic tool to eliminate air bubbles from inside jars. These are the minimum tools for processing. For pickles you will also need a large bowl, a crock, or a sterilized cooler. Sliced cucumbers need to soak in a salt solution for 4 - 48 hours, you can use of these to hold the pickles. Your choice will depend upon the quantity of cucumbers you are processing.

The addition of vinegar and the processing times are different for pickling than for canning. Canning cooks the vegetables thoroughly whereas pickling is done from the veggie's raw state.

Yes, strain it and use sterilized jars. Add up to 1/4 old brine to 3/4 fresh. The enzymes give a culture kick start to the new solution.

Enzymes are proteins and much of their function is driven by shape. This shape is determined by careful folding and twisting of long polypeptide chains (a series of amino acids joined by peptide bonds). The shape that an enzyme takes has much to do with the environment in which it was formed. One major environmental condition is pH. Vinegar is an acid and therefore has a low pH. By pickling food, we change the pH of the food and therefore the enzymes present may lose their shape (denature).

Enzymes are used as catalysts to drive certain biological processes. When they have the right shape, breaking apart sugars fats and even other proteins requires less energy. By pickling food and denaturing enzymes, the energy required to prerform these biological processes becomes too high in the absence of properly shaped enzymes. This will cause these processes to stop.

you can pickle onions!

The vegetables must be completely covered with the pickling mixture otherwise they will not be preserved adequately (otherwise they will rot/mould/become inedible). That is why they are packed down in the jars; to ensure they are covered with the liquid.

The color of the bean pods may be dependent upon the bean variety and the growing conditions. Unless you have a reason to think otherwise, the beans are likely still good to eat.

Pickling vinegar acts as a preservative because it makes the environment too acidic to support microorganisms. So mould doesn't grow because it's too acidic.

NO they aren't. You can do a white wash finish using watered down paint, but a pickling stain has lime in it. This produces a slightly different effect. A pickling stain will tend to accentuate the wood grain a little more noticeably and will also have a few more shades of color giving a little more depth to the finished look.

Cooking food kills any bacteria already on the food (assuming it is heated sufficiently). If there is no bacteria on the food it takes longer to decay.

If you do not finish the food you must refridgerate it to continue to stop spoiling because the cold also slows down the process.

Because the acid in the pickling liquor reacts with the aluminum and spoils the pickles.

Anything that can absorb the vinegar or the brine used to pickle. I.e a cucumber in brine, eggs in vinegar.

add hot sauce and sugar it works every time

yes

because of acidic reactions

Dill