Michigan State University Extension
Preserving Food Safely - 01600796
08/03/99
LOW SODIUM CANNING
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.
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to commercial products or trade names does not imply
endorsement by MSU Extension or bias against those not
mentioned. This information becomes public property upon
publication and may be printed verbatim with credit to MSU
Extension. Reprinting cannot be used to endorse or advertise
a commercial product or company.
This file was generated from data base 01 on 05/29/03.
Data base 01 was last revised on 08/03/99.
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