[Leaning Right]

> Because they are using the salt as a preservative. <

Interesting…but people have been canning food for centuries. I used to watch my grandmother do it. She never added salt.

Could it be that the salt preserves color or texture, but is not necessary for keeping the food itself safe?

[Harmless Teddy Bear]

Then your grandmother was very unusual. Most people add about a teaspoon of salt to the jar.

It can be done by adding lemon juice to raise the acidity.

And home canned foods are generally used up in under a year. Commercially canned soups are generally good up to five.

[Don W]

If you didn’t see your grandmother add salt, you weren’t paying attention. I have been canning for years, and unless it’s fruit, (which gets sugar) salt is in EVERYTHING canned.

[Sacajaweau]

I remember mom adding salt to canned tomatoes.

[TexasGator]

I suggest y9u educate yoursef on th9se methods