Michigan State University Extension
Preserving Food Safely - 01600796
10/13/97

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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