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.
