Nothing wrong with sea salt. But ALL canned soup contains so much salt, I stopped buying and consuming it several years ago. Too bad, it’s very convenient. But a can of soup is like 3 days allocation of salt! It’s astounding.
No kidding. A serving of a typical Campbell soup has a load of sodium, and if you read the fine print on the can, you learn that a "serving" is a couple of thimble-fulls of soup.
No kidding. A serving of a typical Campbell soup has a load of sodium, and if you read the fine print on the can, you learn that a "serving" is a couple of thimble-fulls of soup.
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.