Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
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June 22, 2013
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#11 |
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Tomatovillian™
Join Date: Mar 2012
Location: Central OK, USDA-7a / AHS-8
Posts: 157
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Some old timers would add in Oak Leaves, Cherry Leaves, or Grape Leaves (fresh picked off the plants). The Tannins in these leaves help keep the pickles crisp. IMO Oak is a bit too tannic / astringent. Cherry ok as long as you don't over do it. Grape is usually a good bet.
Or you can use Pickle Crisp as per the instructions and that works pretty good of course. |
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