Nebraska Extension Scotts Bluff County

By Andrea Nisely, UNL Extension Educator, Dawson County

Salt is generally added to canned foods to enhance their flavor. Canning or Pickling Salt is recommended for home food preservation. 

With the exception of fermented pickles and sauerkraut, salt is an optional ingredient. Salt can be omitted when canning tomatoes, vegetables, meats, poultry, and seafood since the amount added does not contribute to the safety of the food. However, in fermented sauerkraut and brined pickles, salt not only provides flavor but also is vital to safety since it may encourage the growth of desirable bacteria while inhibiting the growth of others. Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required. 

By Jeanne Murray, Nebraska Extension Master Gardener

Are you planning to can some of your garden produce? 

Garden produce can be preserved by two canning methods, the water-bath or the pressure canner. Water-bath canning is for produce with high acidity, like pickles, most fruits, sauerkraut, tomatoes, jams and jellies. The pressure canner is used for low-acid foods, like vegetables, meats, sea foods and salsas without added acid. Improperly canned produce may result in a deadly food poisoning.

Do you need to adjust your canning time or pressure for high altitude, or can you use the recipe as printed?