Part 4/13:
Salt has been a food-preserving staple for centuries. The Amish skillfully use salt to preserve meats and vegetables, effectively inhibiting bacterial growth. Maintaining an ideal salt-to-meat ratio is paramount. Properly stored salt remains effective indefinitely, further reinforcing its status as a pantry essential. The Amish prefer canning and pickling salt, as it contains no additives that can harm the quality of preserved food.