Subject: Re: Question regarding salt

From: [email-masked] (21012d)
Date: Sun, 23 Oct 1994 03:17:30 GMT

In article <[email-masked]> [email-masked] writes:
>Does anybody have any information on the average salt consumed during a year
>by a person?
>
>Please also add the amount of saltneeded to salt two or three deer or hog
>sized animals during the year and any salt needed to pickle vegetables.
>
>Many thanks.
>
>[email-masked]

  From  "Putting Food By"  Ruth Hertzberg,Beatrice Vaughan,,Janet Greene
  a 5% brine solution 1 lb (1 1/2 cup) of salt to 19 pints of
juice/water reduces the growth of most bacteria

  a 10% solution, 1 lb to p pints of juice/water prevents the growth
of most bacteria,
  a 15% sloution 1 lb or 1 1/2 cups of salt to 5 1/2 pints water
or juice prevents the growth of salt tolerent bacteria. 

skipping a page
" Never use "Free Flowing" or Iodized table salt for curing"

paraphrasing and summerizing
  2 1/2 percent by weight for sauercraut or similar fermenting
of vegetables. 
25% by weight to ensure fermentation free preservation. 

"Brining to preserve vegetables,  This is not the samething
as the preparation for making pickles, which is designed either ot
crips the ingredients or to season them as a base for adding vinegar,
sugar,speices etc. 
.. 1 to 4 rule for Dry Salting to Preseve"

One thing seems obvious, if your eating what you salt down,you 
probably will have no worry about getting your less than
a few grams a day "requirement"  
Suggest you get "Putting Food By", I have an edition in
standard paperback format, ISBN 0-553-02030-7 

Les DeGroff