I have never used Pickle Crisp before as it disappeared before I could try it last time around.

I'm sure there are instructions for using it in pickles in the package, but if I want to add it to, say, canned potatoes (we won't go to the other discussion, please) or canned peppers, or halved tomatoes, etc.--what is the generally used amount per pint/quart/half pint?

I understand that it is not toxic but can add off flavors if too much is used. Correct?

Excited to get my hands on some this weekend,

Sharon

I think Linda_Lou said she used 3/4 tsp. per pint of potatoes. I'm guessing you could back off to 1/2 tsp. and still have satisfactory results. You might try a small test batch and compare.

Carol

I think it was 1/2 tsp. per pint. I would have to look on the jar. I agree, too much and it tastes bitter or something.
I finally like canned potatoes since they are not gritty and mushy. I canned red and Yukon Gold ones since they were free to me.

I looked at an old thread that mentioned 3/4 tsp. but maybe that was an early batch.

It is nice to know that Pickle Crisp can be used also for tomatoes, potatoes, all kinds of foods where texture is an issue.

Carol

I used 1/2 tsp in the potatoes last year after Linda Lou mentioned it. Works great and I didn't notice any off flavor. We use it in pickles (both cuke and peppers) too - still have some of the original that we'd stocked up on.

But tomatoes? I'd have to think about that one. Not sure why I would want a "crisp" canned tomato?

Dave

Well, I don't use it myself, but commercial canned tomatoes do often include a firming agent. I know in previous threads some have objected to the softer texture of home-canned and have used PC.

Carol

I want to can some dried beans with the pickle crisp.
I may have used that much, Carol. As long as we have it close it will be fine since this isn't a safety issue like citric acid would be.
I know, the reason I like homecanned tomatoes is because they are different than the hard ones in the stores.
We all have different tastes, though.

Yeah I kind of prefer that mud-between-your-toes texture of my canned tomatoes. ;)

Might try some of it with the sliced carrots this year though.

Dave

Occasionally, I want tomato pieces in something (like say, a casserole with sausage, peppers and pasta) instead of tomato mush or a overly saucy texture. That's why I might can some tomatoes with PC to try this year.

Sharon