If you’re not careful, your food could become too salty to the point that the solution can taste like seawater. It should not be used as a preservative, and that’s clearly stated on the packaging.ĭue to its extreme saltiness, it can be used to flavor the pickles or other food without adding salt/sodium to it. Pickle Crisp is sold as granules of calcium chloride that should be used to firm or crisp your pickles. It’s being used as a dust controlling agent for road surfaces, as a deicer, as a component in air dehumidifiers, and in the food industry mainly as a firming agent. CaCl2 is a type of salt – an inorganic compound that is highly soluble in water but is a white crystalline solid at room temperature. The chemical compound calcium chloride and Pickle Crisp are being used interchangeably in the food industry. It was in production until the end of 2007 when they discontinued it because it wasn’t selling all that great and the company wasn’t getting the figures that it expected/needed I guess.īy 2013, they started the production again and it is still being made, By now, their product is a well-established name in the canning industry and most of the recipes reference their Pickle Crisp. Newell Brands (then Jarden Home Brands) first started selling its Pickle Crisp under the Ball brand name around 2004. To use it, add a small amount to each jar. It’s a convenient and easy-to-use product that replaces the process of soaking produce for hours. It is mainly used as a firming agent for canning pickles and other fruits and vegetables. Pickle Crisp is a brand name for food-grade calcium chloride made by the Ball company.
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