The new “low sodium” soups do not last very long, the use-by dates make them useless for long term emergency storage supplies.
Modern canning took off when it was discovered that by adding SALT to the pot, the temperature of the boiling mixture substantially increases; I read about this many years ago, and don’t remember all the details, but I never buy low-sodium cans of ANYTHING -— I don’t trust the canning process and I know that they HAVE to be consumed much sooner than the old-fashioned sodium-enriched variety.
“The new “low sodium” soups do not last very long, the use-by dates make them useless for long term emergency storage supplies.
Modern canning took off when it was discovered that by adding SALT to the pot, the temperature of the boiling mixture substantially increases;”
Didn’t know that...I appreciate the heads up!