I have not used salt in my cooking nor on my table for years and I do not
find it "awful". Only lately have I begun using tiny amounts of sea salt
here and there but I am careful with it. Foods prepared elsewhere that
others find "wonderful" are hideously salty to me. I just wonder what those
people are doing to their blood vessels (constricted with too much salt). I
used to eat that way, but no more. Faith G.
----- Original Message -----
From: "sol" <[email protected]>
To: <[email protected]>
Sent: Monday, June 02, 2008 6:57 PM
Subject: Re: CS>food prep with cs
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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