Canning Question! Do I need canning salt

**Minner77** · 08-15-2010, 12:47 PM

... for canning green beans?

Am canning alone for the first time today. The recipe doesn't say so, but I have heard of canning salt so was just wondering. I live far from town so would hate to have to make another trip (I've already been once already, and will be visiting a friend in the hospital later....).

Thanks!
~M

**Josephhgoins** · 08-15-2010, 01:15 PM

you can use table salt, but the brine will possibly cloud.

I usually use table salt myself without problems.

**Minner77** · 08-15-2010, 02:13 PM

Thanks SO much! This is what I will do, then!

~M

**LynnLC** · 08-15-2010, 02:21 PM

I would love love love to learn how to can... Any suggestions on where to begin?

**Labontet** · 08-15-2010, 03:38 PM

I have never canned any thing. I have always frozen vegetables, etc.
Good question. I would have never thought of putting salt, canning or otherwise, in the vegetables. Thanks for asking the question.

**Josephhgoins** · 08-16-2010, 01:50 PM

learn from someone who cans already or just get a pressure canner and read the book.

Its easy and has full instructions.

**ladytoysdream** · 08-16-2010, 02:28 PM

I don't use salt when canning. Never have, never will.
I figure if someone wants to salt their own food once it's on their plate, already cooked, then fine. My thought was if I oversalted, then I ruined my batch of food.

When my kids were little, my average was like 600 jars a year, and my highest was 800 jars canned one year. Plus 2 freezers running

**Josephhgoins** · 08-16-2010, 03:06 PM

I always was told that salt was a necessary preservative. Do you ever have any spoilage issues?

I am wonder if I could get the same results. It would be nice to just add the salt as I was cooking the final ingredient.

**frugalfranny** · 08-17-2010, 01:47 AM

Originally Posted by LynnLC

I would love love love to learn how to can... Any suggestions on where to begin?

Really easy to learn........grab some goodies, jars, and a recipe and go for it. It isn't hard at all but would help to do some reading on-line first to get an idea about it. Depending on what you are canning it can be a little labor intensive but the rewards are worth it. The food is sooooooooooo much better!!!

Originally Posted by ladytoysdream

I don't use salt when canning. Never have, never will.
I figure if someone wants to salt their own food once it's on their plate, already cooked, then fine. My thought was if I oversalted, then I ruined my batch of food.

I don't use it either.......haven't come across anything that would go bad without it......but I do 'limited' canning.....am sure there is something out there that 'needs' it.