Mrs. Wages Pickling Lime (1-Pound Resealable Bag)

Zum haltbar machen von frischen Eiern

We have a small farm in Hawaii and wild chickens leave us eggs all the time. My wife was looking for a way to store them better than the refrigerator and she came across something on a "prepper" website. You get a very big glass storage jar. You fill it with eggs and then mix up some of this pickling lime to fill the jar. They say it keeps the egg usable for a year, with no change in taste, quality, or spoilage. Seems easy enough to use and the wife has already made up two gallon jars of eggs. We are going to try them in six months and then a year. I will try to remember to update this review with the results. We had trouble finding it locally and when we did it was very expensive. These were at a good price.

We used this to preserve our extra eggs by water glassing them. It worked great and would definitely recommend . We never had to buy eggs all winter, great money saver

I had bought this big pack of Tropicana 100% Orange Juice, 11 Fluid Oz each, and boy was this the MOST SOUR ORANGE JUICE EVER! So I cast about for something to neutralize the acidity. I first tried using Tums antacid tablets, which I crushed into coarse grains, only to discover that Calcium Carbonate is very poorly soluble, and the coarse grains would absolutely not dissolve or neutralize the acid taste. I next tried Baking Soda, Sodium Bicarbonate, and boy did that react with this OJ! Immediate fizziness generating CO2 bubbles which persisted in the OJ, turning it into soda. This would have all been great except for the salty taste that it added to the OJ. So how about Calcium Bicarbonate? Discovered that this doesn't exist as a product because it is an unstable molecule. Aha, let's try Calcium Hydroxide! Definitely a base that will neutralize acidity and not leave a salty taste! So I got this and discovered then that Calcium Hydroxide, this product, also does not readily dissolve in water, much less orange juice. Adding a small spoonful to OJ in a glass meant constant stirring did absolutely nothing. But I persisted and put the mix back into the bottle it came in, capped it and shook the bottle for about a minute, and yes, that was enough to disperse this finely ground powder into the OJ to get it to dissolve and neutralize the acid! Some more experimentation showed that a total of about 1/8 of a teaspoon was enough to neutralize the acidity of the 11 Fluid Oz bottle of OJ. More than that and there is a funny extra taste added to the juice. This also worked for some Dole pineapple juice that I had gotten which was pretty sour. One thing about the packaging for this product that others have noted - if you want to keep the resealable zipper working, you have to somehow pry open the heat fused band under the zipper which is what actually seals this bag when you first receive it, and this requires a LOT of finger strength! Otherwise, it would be a lot easier to just cut the entire darn top off and transfer the contents of the entire bag into another container.

Funktioniert super für Gurken und selbst für Eier