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Sun, Mar 3, 13 at 1:50
| Anyone use sea salt to can veggies with instead of "normal" salt? |
Follow-Up Postings:
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| Someone here might be able to handle this question, but the people in the Harvest Forum sure as heck can. http://forums.gardenweb.com/forums/harvest/ |
Here is a link that might be useful: GW Harvest Forum
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| I go in between, using the clean processed sea salt from the bulk bin at the health food store. We use dirtier marine sea salt at the table. Some canners will say to use only canning salt, which is very pure and less likely to leave mineral deposits in th pickles or whatever. Personally I am in favor of minerals naturally found in food. |
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| Agree. Please go to the Harvest forum for this discussion. Dave |
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| The Harvest Forum is awesome. Some of the things they do for the sake of food preservation both interests and scares me. It's not fear because they're doing it unsafely...it's fear because "You're going to can/dry/freeze WHAT?" Still...they're awesome, smart, and more power to them. |
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| Hey all! Thanks for the info! Will check out the link provided and see what I can find out! :) Thanks again! |
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