That process is used by Claussen to make their half Sour pickles in salt brine. These are in the refrigerator section of your supermarket. Pasturizing requires a very rapid arise and fall in temperatures. IT must be brought up to 185 degrees and back down quickly. The problem is, the whole contents must reach that temperature, no matter how much mass is inside...

So I would need to get it to temp, keep it there for the recommended amount of time, and then quickly remove the jars to allow them to cool rapidly. Rather than leaving them in for extra time, like a BWB. I like the idea of crisper pickles, since all of mine turn to mush, but not at the risk of my, or anyone else's, health.

I actually heated them for an extra 10 minutes due to elevation. And kept constant check on them with the thermometer. I have a candy thermometer that I clipped to the side of the BWB.

Kim

I've used it once. The tricky part is staying above 180° without going over 185° and keeping it at that temperature a full 30 minutes.

There are only a few pickle recipes it's recommended for, so its usefulness is limited. It does make for crispier pickles, though.

Carol

Yes, but the ones it is recommended for are some of my favorites. :-)

I've gotten used to temp control on my stove. Generally if I can figure it for the first batch, the following batches are much easier, since I already know the heating range. Of course, next time I'll have to learn it all over again.

Suggestions for other ways to keep pickles crisp without adding extra ingredients? I am dealing with multiple food allergies, so I try to keep extra ingredients to a minimum.

Kim

Pickle Crisp helps in the long term storage, as vinegar and salt will break these down over time. The fast elevation in temperature is done with some very serious high mass heat sources like gigantic convection ovens that use blasts of 180 degree hot air to get things up very fast. Depending on a stove and boiling water simply doesn't do the job as efficiently or as fast. Pasturization of milk is within 30 seconds. Any longer and its now cooking. Regular canned vinegar pickles have their uses, especially if your doing a sweet mixed pickle with cauliflour and whole small onions added. Here, I like a refrigerator pickle, either a half sour, or a vinegar salt type, thats not processed, as its refrigerated instead. The half sours are a salt brine cure, wherease Mrs. Wages and Ball have 'Quick Process' mixes/recipes that use no heat whatsoever, but instead use your cold fridge as the storage place. Nice if you have the space for them

As Carol said, it is fine for certain recipes if stated it is safe for them.
I never have trouble with my pickles not being crisp.
I am not sure that some people know that when you process pickles you start counting the time when they go into the canner , not when the water comes to a boil, as in other foods. That is the only exception I know of.
Pickle Crisp also works, but I do sometimes detect a slight bitter taste from it.

Linda Lou, I thought that was true only for some pickle recipes - fermented pickles and fresh-pack dills. Am I mistaken about that? I'd love to do my sweets that way. They stay pretty crisp as is, but every little bit helps, LOL.

Carol

now that's news to me, Linda Lou. Don't wait for the water to return to a full boil? That would make a difference in the crispness. What kind of heat do you use? I've noticed that my smooth top stove is much slower than the old electric coils. Wonder if that would be okay?