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  1. 04-30-2008, 01:21 PM #1
    peanut
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    Question Canning and salt?

    Okay, the thread on buying a pressure canner got me thinking. I'd like to have some back up besides my freezer. BUT I've always steered clear of pressure canning because I was under the impression you added copious amounts of salt to preserve the food. I don't like really salty food, plus it's just plain not good for me. Anyone have any idea just exactly how much salt we're talking about here? Or is this a fallacy that you need a lot of salt to pressure can?

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  2. 04-30-2008, 03:29 PM #2
    StaceyS
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    Nope! I use a teaspoon per jar for veges and dried beans, but I've even done it without. It's a little bland without, that's why I use 1 tsp now.
    Stacey

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  3. 04-30-2008, 07:48 PM #3
    peanut
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    Thanks Stacey! Looks like I'll be giving this a try this year.

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  4. 05-01-2008, 12:02 AM #4
    Frugal Cook
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    Quote Originally Posted by peanut View Post
    BUT I've always steered clear of pressure canning because I was under the impression you added copious amounts of salt to preserve the food.
    Interesting, because I go interested in canning to get away from salt by making/canning my own condiments and other foods.
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