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[Clansgian AT wmconnect.com]

> >What "special" or different chemical 
> might be in them that would make a home canned pickle more crisp?
> 

What makes pickles (especially cucumber pickles) rigid, or turgid, is the 
presence of pectin in the cells.  Present as well is an enzyme called 
pectinase 
which breaks down pectin and thus makes the veggies go soft.  Tannins in the 
grape leaves block the enzymatic action of the pectinase.   </HTML>