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pickling lime and liquid pectin

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Joined: 03 Apr 2005
Posts: 770

PostPosted: Fri Sep 02, 05 9:40 am    Post subject: pickling lime and liquid pectin  Reply with quote    

i posted this a few days ago on frugal genius uk but i never got a definitive answer so i was hoping someone here could help out

>>i'm looking through some sites online for recipes to use up a
watermelon we got at lidl (only 99p!) on the way home it split from
the weight of the other stuff dave put on it in his rucksack (he took
the bike)

anyway, it's been sitting in the fridge for a few days with this
crack in it and i just know, being a fussy american connoisseur of
watermelon, i am just not going to like it now as it will taste off
to me

but i figure it should be ok for doing some other reciepes i've been
wanting to try

anyway, i'm looking for both watermelon rind pickle recipes and
watermelon jam recipes and they are asking for slaked lime or
pickling lime (i am assuming it's the same thing) can you get that
here? if not what is an acceptable substitute?

also some of the recipes have powdered pectin listed and some have
liquid pectin i prefer to use just apples for both nutritional and
financial reasons... i also have lemon juice

so can anyone give me a rough guide for how many apples equals how
much powdered and/or liquid pectin?

one recipe requires one pouch 3oz of LP
another requires 1 package (1.75 ounces) powered fruit pectin

any ideas?<<


Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire
PostPosted: Fri Sep 02, 05 9:56 am    Post subject: Reply with quote    

Pickling lime is calcium oxide (IIRC) it is used to firm up the produce being pickled and keep it from going soggy. Alum is used for the same purpose. Neither are commonly used for home pickling in the UK, although they are probably used commercially.

I've never had pickled watermelon, so I don't know how crisp it needs to be or whether you can get away without soaking in lime water. Presalting things like cucumbers does the same sort of job - it draws out the excess water which prevents the slices going soggy over time, so the end result has more crunch.

You might be able to get the lime from a chemist if you are lucky, but my experience of trying to get hold of things like this has been a blank, slightly confused stare from the person behind the counter.

A more experienced jam maker might be able to help on the pectin front - I've only used it a couple of times for making herb jellies, and I think that required half of one of those Certo bottles.

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