If it was me, and this is just my personal preference/taste, I'd use the
salt and skip the CS. Vegetables and foods canned without salt are
awful, and it seems to take many times the amount of salt after the fact
to give them any flavor.
I use a pressure canner for low and non-acid foods.
sol
Dianne France wrote:
I wasn't going to skip the water boiling but planned on using boiled
distilled but wondered if I could skip the salt because the silver
should do the same protection. I wouldn't want to combine silver and
salt since there has been so much discussion about the side effects.
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