reply to post by Trexter Ziam
Agreed on livestock salt and on canning lids both... I am just curious in a "last resort" situation.
Because at some point, no matter your stockpile, you are going to run out of lids. Right?
With the understanding of everyone, please, that this is not something that one should even experiment with except in a laboratory type setting where
microorganisms can be strictly measured.... all home canners know (or should) that if there is any hint that the processed food has been compromised -
it should be DESTROYED. NOT poured down the sink, NOT given to animals - but DESTROYED! The tiniest bit of botulism is deadly to many, many
people.
It seems to me that - once you are out of lids, or your rubber gaskets have deteriorated beyond use - you are out of the canning business, and you
must dry, salt, pickle or find some other way to preserve your food. Is that pretty much the consensus, or is there another way that i am not aware
of? I don't believe you can refurbish the disposable lids (hence the name
)... does anybody know differently?
The livestock salt... Now, i am talking about the plain white blocks here.. not the red mineral blocks or the yellow (sulfur?) blocks. I looked on
Morton's site but they don't list their livestock products, it must be a separate site. Anyone know if they add anything to the plain white
blocks?
Thanks everybody, lots of great information!
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