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The USDA no longer approves the use of lime in canning. It was thought that lime made pickles crisper, however frequently botulism occurred in many pickles processed with lime so it is not to be used. Follow a recent recipe for pickles that does not call for lime. Refer to the National Center for Home Food Preservation (NCHFP) website, it is an excellent source for current research-based recommendations for most methods of home food preservation and includes many tested recipes.

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βˆ™ 11y ago
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Q: Where can you buy slack lime?
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