QNS--salt only if you want to. I add just a 1/2 t of table salt to my beef. The pressure canning process takes care of any need to use salt as a preservative.
This is what Penn State says about using salt
http://extension.psu.edu/food/preser...tes-in-canning
Okay Jeanie what are you bringing to the RV to celebrate next week now that you will really be able to cook.
DIL and I froze over 30 qts of corn today. DH and DS did help with the shucking and the bagging. Good job to get done.