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Vinegar and Salt | by frugalmom
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Vinegar and Salt

Especially if you have hard water, if you put a tablespoon or two of vinegar in the water of the canner, it will help hard water deposits from forming on the jars, and will keep the inside of the canner from discoloring as much. The salt should be canning/pickling salt because it doesn't have iodine in it or anti-caking agents that will make the liquid in the jars cloudy

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Taken on July 24, 2007