Would it make a difference in taste if the bullion was added before processing or after opening the jar?
I’ve purposely canned my meats without salt so I can flavor them according to how I’m going to use them after opening. Plus, some friends that are on low salt diets came to mind, in case I give some away if TSHTF. But, maybe I need to change my strategery...
>>>Would it make a difference in taste if the bullion was added before processing or after opening the jar?<<<
I really love my beans simmered with ham or salt pork - but by the time the flavor fully penetrates, the beans are kind of wimpy (squishy)... Seems like the flavor penetrates but the beans maintain their integrity by adding it before processing.
>>>salt<<<
The addition of the salt is a totally different matter - not needed for the processing, and seems to add same flavor intensification if added after.