Well Preserved
Preserving Food
Without Salt
The Well Preserved news col
umn is prepared by Lancaster
County Cooperative Extension.
It includes food preservation
information and questions.
One of the advantages of home
food preservation is the ability to
prepare foods to meet special die
tary needs. Many commercially
prepared foods are extremely
high in sodium content.
While salt in the form of sodi
um chloride is the most readily
identified source of sodium, sodi
um comes from a variety of other
sources. Read the ingredient la
bels on commercially processed
foods and you will find some of
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these hidden sources of sodium
such as monosodium glutamate,
sodium nitrate, sodium benzoate,
disodiumphosphate, to name just
a few.
By canning and freezing your
own foods, you may be able to re
duce some of these sodium levels.
Most foods can be safely frozen
or canned without the addition of
salt. Salt is a flavoring and not a
preservative except for brined
pickles and sauerkraut. Commer
cial salt substitutes generally are
not recommended in canning but
can be added prior to serving.
They may contain additives that
will react with the foods, impart
off-flavors or colors, or give
brines a cloudy appearance.
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The flavor of salt-free vege
tables can be improved with
other seasonings. Try adding Vi
to 1 tablespoon of lemon or
orange juice to each pint of car
rots, beets, or asparagus.
Green beans and peas get a lift
from 'A teaspoon mace, nutmeg
or curry powder per pint. Whole
kernel com is good canned with a
few strips of red pepper and Vi
teaspoon basil per pint.
Other flavorings substi
-1 tutes could be black pepper,
' curry powder, cumin, dill,
i ginger, coriander, garlic or
, onion. Use the powdered
form of onion or garlic in
-1 stead of the salt form.
1 Spices and herbs tend to
i get strong and bitter when
, frozen. Season lightly before
freezing and then add more
seasonings when reheating
1 and serving.
i Salt is needed in brined
, pickles, sauerkraut, and
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L -♦ Under Wholesale a- •
cured and smoked foods because
it plays a role in the safe preser
vation of these foods. Fermented
pickles and sauerkraut are made
by soaking cucumbers or cabbage
in a salt-water brine for at least
three weeks. The salt in the brine
controls the growth of microor
ganisms. Too little salt causes un
desirable organisms to grow and
spoilage results. Too much salt
kills the lactic acid bacteria
needed to give the fermented
pickles and sauerkraut their
characteristic flavor as well as
preserving them.
Never cut down or eliminate
salt in these fermented products.
Some sodium reduction can be
achieved by rinsing sauerkraut
with water before serving it.
Avoid salt substitutes in these
products because their use in
such large amounts can be harm
ful.
Salt can be eliminated or re
duced in fresh-pack pickles. The
safety of these pickles depends
upon the proportion of vinegar in
the product. No-salt pickles
should contain at least one part
vinegar to one part water and
each pint jar of pickles should
have at least !A cup of vinegar.
Salt-free pickles need extra
seasoning to compensate for the
missing salt. Peppery-hot, sweet,
and sweet-sour pickles taste bet
ter as low-salt pickles than do
plain salt-free pickles.
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If salt is omitted from fresh
pack dill pickles, enhance the
flavor with peppers, herbs and
garlic instead. Another option
might be to add just a small
amount of salt to improve the
taste. Most commercial salt sub
stitutes are not effective in cre
ating fresh pack pickles with an
acceptable taste.
If you have food preservation
questions, a home economist is
available to answer questions on
Wednesdays 10:00 a.m. - 1:00
p.m., call (717) 394-6851 or write
Penn State Cooperative Exten
sion, Lancaster County, 1383 Ar
cadia Rd., Rm.l, Lancaster, PA,
17601.
Guild Expands
LANCASTER (Lancaster Co.)
Due to a concentrated effort by
the members of the Pennsylvania
Guild of Craftsmen, this year’s
57th Annual State Craft Fair,
hosted at Franklin and Marshall
College’s Sports and Fitness Cen
ter in Lancaster on July 25-27
will offer hundreds of new craft
designs and dozens of exhibitors
never before seen at a Pennsylva
nia Guild of Craftsmen event.
Show opens 10 a.m.-6 p.m.,
Friday and Saturday. Admission
is $7, children under 12 free.
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48 Round Oak Table Tile Top Single i
Pedestal 4 Upholstered Side Chairs [
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f w - ICash Price $799.95
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42” Round Table J
$ /§ Reg- Ret $799.95 [
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In Black '
Comes w/8” Mattress i
Ret. $639.95|
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I FACTORY ,
i SPECIAL ’ !
L $899.04
SOFA BC LOVESEAT
\- - —J. •• i All Velvet I
- Wood Trim
_ ‘~-~r jl Reg. Ret. [
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$ 569® 5 $869.95 ;
3019 Hempland Road, Lancaster 717-397-6241
r Stores in; LANCASTER • YORK • CARLISLE • LEBANON
STORE HOURS; Mon.-Fri. 9-9 • Sat. 9-6; Sunday 12 to 5 PM
• No Rotund!
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responsible for typographical errors We reserve the right to substitute gift items.
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