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Q and A: storing peanuts, canning ham, and jars still bubbling after canning — 2 Comments

  1. Ruth Ann,

    When you want to get rid of too much salt, try adding a few whole or half raw potatoes to the simmering ham in broth. That usually draws off quite a bit of the salt. When canning it, if it is still too salty, add a half of a raw potato to each canning jar. That will attract more salt and usually helps a lot. Throw away the potato on opening the jar.
    Also, don’t add salt to each jar on packing them.

  2. Our ham we had for Easter was very salty even after I washed it off. Is there any way to get some of that salt out of the ham. I was planning on canning the leftovers today as several of you have done.