“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!
Evidentally, LOW-salt is one of several conditions that favor the growth of botulism — I’m not a chemist, but a search at google should provide a variety of interesting articles about some of the consequences of ‘LOW-salt’ in pre-prepared foods.
I want to alert you, however, that I totally MIS-remembered what I originally read; turns out that it was the water that the cans were cooked in, and NOT the contents of the can to which salt was added.
SO sorry about that!!
“....Adding calcium chloride (a salt) to the water in which cans were cooked raised the water temperature, speeding up the canning process....”
http://www.cancentral.com/canc/nontext/history.htm - 18k