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You ask for advice, the best advice I can give is to use up to date procedures from start to finish to can your pickles. While your Grandmothers method for canning reduced the likelihood of spoilage (which is not always obvious), today's updated methods are scientifically based and much more effective. Here are a couple of good sources to learn more about ...


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5 gram per gallon (0.0125 percent) Xanthan gum inhibits separation in my pepper sauce. You see that as an ingredient in lots of hot sauces. It's a bit of a pain to mix in thoroughly, but there are plenty of other emulsifiers available. Last couple years it seems there might be a bit of consumer backlash growing against some of them, so choose carefully. You ...



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