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Canning Without Salt

Source: NDSU Extension Service Nutrition Specialists

With the exception of fermented pickles and cured or smoked foods, home-canned vegetables do not require salt for safe processing.

Here are some pointers on processing salt-free foods.

Salt has no effect on the natural color and texture of canned foods, except for pickles and cured or smoked foods. Follow USDA approved directions, just omit the salt.

The main reason for using salt in canning is to enhance flavor. But there are other ways. Try adding one tablespoon of lemon or orange juice to each pint of carrots, beets, or asparagus. For green beans and peas, add one-half teaspoon of mace, nutmeg, or curry powder per pint.

Do not use salt substitutes in canning. They may cause the color or the flavor of the food to change. Also, they may give foods a cloudy appearance.

If you are making fermented pickles or cured or smoked foods, always add the amount of canning salt called for in the recipe. Salt is necessary for the safe preservation of these foods.

Be sure to use normal processing methods and times to can salt-free foods.

If you have further questions, contact your county office of the NDSU Extension Service.

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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at  http://www.ag.ndsu.nodak.edu/