Q: Hi Dave,I wonder if you could tell me the ratio of alum used to make pickles crisper when pickled. The alum I have purchased has no instructions as to how much to use.Thank you, Mel A: Hello Mel:One source I found says, "use no more than 1/4 tsp alum per 1.2 litres (quart) of pickling solution."–Dave
Using Existing Products In Your Recipe
Q: Hi Dave,When I first started making our products, I was told by one of your people that many recipes use existing products. My question is, if I use a product already produced by an established company, do I need permission from them if I use their product as the main item in my recipe (and modify it and add …
1877 Bottle Found
Q: Dave,I found in my backyard a bottle with E R DURKEE & CO, NEW YORK SALAD DRESSING on the side. It has a patent issued date on the bottom of April 17, 1877. Where can I find info about this bottle?Thanks, Harry Atkins A: Hello Harry:In the book Ketchup, Pickles, Sauces: 19th Century Food in Glass, Betty Zumwalt suggests that …
Frozen Tomatoes
Q: Dear Dave,Last fall I froze the last of my home garden tomato crop (ripe, whole, unblanched, in freezer bags) and am wondering about the best way to use them. If allowed to thaw naturally they become a soggy mess. Any ideas, fiery or otherwise? For next year’s crop surplus should I consider making a fiery sauce that could keep …
Getting Started
Q: Dear Dave,I am looking to bottle and distribute my products. Could you help me with some info on how to manufacture the sauces I have made? Any help would be very much appreciated. Maybe next year I will be able to join the show in Albuquerque!Sincerely, Vinnie A: Hello Vinnie:First step: read all the basic information pertaining to manufacturing, distributing, …