Quote:
Originally Posted by coronabarb
You didn't read the whole page on canning potatoes, Worth.
"Vegetables may be canned without salt. Salt adds flavor but does not prevent spoilage. If you use a weighted-gauge canner and can at an altitude less than 1000 feet, you may use 10 PSI instead of 15 PSI for the canner pressure. This will improve nutrient and quality retention of the vegetables. Check with your local county extension office or Soil Conservation District for altitude information."
http://www.extension.umn.edu/food/fo...ning-potatoes/ |
I did read the whole page.
https://www.google.com/url?sa=t&rct=...wtzGXaawdrmsTb