
good morning! i'm so happy to have found this site! i'm a new gardener in southern NJ and want to learn...EVERYTHING! i have all sorts of fun veggies (and canteloup) sprouting, and my cucumbers are growing like wildfire. great for salads, they're also great for pickles. i would like to begin also canning veggies...the problem is salt.
i know that most canned veggies and pickles are packed in a liquid that can be very salty. does anyone have advice or recipes for pickling and canning with little or no salt?
thank you!!