Reap the benefits of preserving your food the natural way with the Pickle-Pro setup! Yes, you can make pickles and sauerkraut, and that is just the start. Lacto-ferment all your veggies and fruits into delicious foods that are better for your health. As the Weston A. Price Foundation’s Sally Fallon notes, "The proliferation of lactobacilli in fermented vegetables enhances their digestibility and increases vitamin levels. These beneficial organisms produce numerous helpful enzymes as well as antibiotic and anticarcinogenic substances. Their main by-product, lactic acid, not only keeps vegetables and fruits in a state of perfect preservation but also promotes the growth of healthy flora throughout the intestine."

The product uses a hard plastic lid that is BPA-free! (Remember, the harder the plastic the less it can gas off any of its chemicals.)

Pickle-Pro allows you to provide your own jars! The lids fit any regular-mouth canning jar! The Pickle-Pro provides the lid with an airlock and a rubber seal; you provide the glass jars and the ring to secure it to the jar. No muss, no fuss, no broken jars in transit. Now, when your bounty is fermented, all you do is remove the Pickle-Pro setup and seal your jar with a regular metal canning lid.

Instructions for Pickle-Pro Use:

Place the airlock into a rubber grommet, so the opening is on the other side. (You may have to twist a bit.) Use with any regular-mouth canning jars. Fill the jar with the food you intend to ferment, one inch from the top of the jar. Pour fermenting liquid, salt brine, whey, or lactic starter culture over the food to cover it, leaving one inch of air space from the top of the jar. Place the Pickle-Pro, rubber seal first, onto the canning jar, and seal with the canning ring. Remove the top of the airlock, add water to the line, and replace the top of the airlock. The fermenting process starts immediately.