How Much Salt for Canning Tomatoes

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Here’s the first shocking fact: Salt is not for safety. Wait, what? That’s right. The acid in the tomatoes (plus your canning method) keeps botulism away. Salt is just a flavor friend.

So, your grandmother's warning was a myth. You can leave it out completely. But why would you want to?

Salt makes tomatoes taste more like themselves. It’s a flavor amplifier. It also helps keep them from turning into mush.