If it hadn't been used before then I wouldn't worry about bacterial contamination (or possible dilution from water seeping out of the first batch of rind, which is what you were getting at when you asked about acidity ). It should have been heated (per the recipe) before adding to the rest, not added straight from the fridge b/c it would cool off the hot brine, but it's already done, if you stirred it in well I'm sure it was fine and the recipe does call for refrigerating overnight anyway. I don't know how much spilled, if 1C was enough to replace, if you haven't boiled the rind yet today you might want to borrow 3C of sugar from a neighbor and mix it with 1C of water and 1C of vinegar (1/3 recipe) to make sure you have enough to can. Worst case, if you find you don't have enough syrup to cover, just process what you can and stick the rest in the fridge, it should last until you can get some more sugar and then just make refrigerator pickle version out of it.

1) Will pickle crisp affect flavor? Yes, it might. Calcium chloride is a salt, so it can taste "salty" depending on your taste buds. Regular salt is sodium chloride, which we all know under the common name of "salt". Some people can detect a chalky taste from Pickle Crisp which would be the calcium in it (ever eat Tums? - those are calcium carbonate and taste, to me, like blackboard chalk). Again, depends on the sensitivity of taste buds. As an example, if I order a margarita, I cannot tolerate the lime (fruit) and salt on the rim. But run an orange or a lemon over it instead and dip it in the salt, I love it. I also do not like salt on sliced tomatoes. I think it's hideous. DH salts his liberally. It may be your taste buds reacting to the type and flavor of the acid/type of salt combo. Note: I tend to cut the sodium type salt in recipes where I'm using Pickle Crisp where it is safe to do so. 2) How long does it take pickle crisp to work? I honestly can't answer that one, because I've never opened a jar of anything where I've used Pickle Crisp (tomatoes, pickled peppers, etc.) before it has been on the shelf for a least a month or 6 weeks. And (so far, knock on wood), I don't detect any chemical flavor or lack of crispness. Pickling lime is calcium hydroxide, so it reacts differently (and likely faster) than calcium chloride. 3) Does the thickness of the syrup in this recipe interfere with how pickle crisp works? Long term, it shouldn't. My guess is the Pickle Crisp didn't completely have time to do its chemical reaction stuff before you popped the lid and tasted. Probably more than you wanted to know...

LOL Carol, I do have a bridge at the north end..but it's still a trip...I don't know how my hubby commutes daily so far..but he does it and I'm grateful for the ability to stay on my Island. I have purchased at Costco in the past too, and yep it's Canadian.. (BTW, Costco is exactly 33 miles from their gas station to my front door, over 2 bridges, and 45 minutes on a good day. TJ's is another 40 plus minutes on a non existant traffic day down I5.) I was kinda wanting to see if there was a difference from Canadian and NE syrup. I think I need to call my brother, he's supposed to be heading to the NE this fall or winter. I'll beg him to send me some... :o) Yeah that's it...

What a ridiculous comment. I looked up the number before making the comment. Roughly 9 of 10 Americans have health coverage, either through employment, though personal purchase, through government programs for low income folks or through Medicare. It should be 10 of 10 but for now, it's a "problem" most people have figured out a way to deal with. I wasn't making a judgment, I was reporting facts. Yes, finding better paying employment when needing more money is also a "problem" with solutions if one wants to pursue them. I believe that many, many people who consider themselves to be victims "of the system" or stuck in unfortunate circumstances are in fact victims of their own decisions. You're welcome to feel otherwise, and society should provide safety nets of sorts, but I think people are entitled to the consequences of their own actions and choices, the bad ones as well as the good ones. Here's a judgement - the conversation has gotten far afield of what to do with overcooked/burned beef.