|Briners grade calcium chloride (CaCl2) is a white, odorless, high quality granular calcium chloride with 94-97 percent CaCl2 by weight. This product is an appropriate choice for FDA approved processing applications. It is used by canners and processors during the post harvest treatment of fruits and vegetables to increase firmness and prevent breakup during processing and cooking.
Uses of briners grade calcium chloride include:
- Pickles - Placing fresh cucumbers in a tank containing a solution of .5% calcium chloride and 7.0% sodium chloride reduces softening during fermentation.
- Apples - Immersing apples in a 3.0 - 8.0% calcium chloride solution reduces cork spotting and bitter-pit problems.
- Cherries - Brining sweet cherries in a 2.5 - 4.0% solution of calcium chloride preserves their firmness.
- Olives - Brining Black Ripe and Greek olives in a solution containing 0.5 - 1.0% calcium chloride maintains their firmness.