Follow the recipes for canning low-acid vegetables for meats, poultry and seafoods, but omit salt. Canned meats and vegetables keep just as well without salt as with it. The amount called for in the recipes is too small to help prevent spoilage; it is there only for seasoning purposes.
Be the first to post feedback! Click here to post feedback.
Post Feedback:
Login using the form on the top of the page to post feedback (if you are a registered user). If you have not yet registered, click here to do so. It's FREE!.
