Food grade calcium hydroxide with no additives or preservatives. It has many common names, including hydrated lime, slack lime, pickling lime and “Cal” in Spanish.

• Used during the vinegar pickling process to give pickles an extra crunch. Traditional canning recipes usually suggest soaking freshly sliced cucumbers or other vegetables in pickling lime for 10 to 24 hours before canning them. During this step, the calcium in pickling lime binds to pectin, making it firmer.
• Used with dried whole corn for nixtamalization to make hominy and masa (for tortillas and more). It increases the bioavailability of niacin in the corn, helps bind the masa together, and boosts the flavor and digestibility! 

 

Net wt: 1 lb