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  • From: Clansgian AT wmconnect.com
  • To: homestead AT lists.ibiblio.org
  • Subject: Re: [Homestead] Chemistry ?
  • Date: Sun, 14 Sep 2008 18:07:49 EDT



> >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>




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