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Preserve Your Health When You Preserve Food — Always Use The Right Type Of Salt

Posted by on Nov 23, 2014 in Uncategorized | 0 comments

If you’re learning how to preserve foods, you know the importance of including salt in a lot of the brines. Salt helps kill off undesirable bacteria, and it also flavors the foods. However, you’re not using just any old salt. When preserving foods such as vegetables, you must use the specific amounts of salt called for in the recipe. Otherwise, you could ruin the look of the foods — or you could make yourself very sick. Too Much Salt Ruins the Batch When making preserved vegetables, salt extracts a lot of water from the vegetables, which gives the pickling solution the literal space it needs to flavor the vegetables — the pickling solution refills the now-empty cells in the vegetables. As the pickling solution infiltrates the vegetables, it kills off bad bacteria that could cause the pickles to spoil....

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