Thanks Sol. Think you may well be right. Fixing to can carrots and will stick with salt. ----- Original Message ----- From: sol<mailto:[email protected]> To: [email protected]<mailto:[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. -- The Silver List is a moderated forum for discussing Colloidal Silver. Instructions for unsubscribing are posted at: http://silverlist.org<http://silverlist.org/> To post, address your message to: [email protected]<mailto:[email protected]> Address Off-Topic messages to: [email protected]<mailto:[email protected]> The Silver List and Off Topic List archives are currently down... List maintainer: Mike Devour <[email protected]<mailto:[email protected]>>
