Salt adds flavor, but doesn't aid in preservation. Can only firm, ripe tomatoes. Do not can tomatoes that are overripe, moldy, decayed or from dead vines. Always add one-half teaspoon citric acid, or two tablespoons lemon juice to each quart of tomatoes. Both boiling-water canner and pressure canner times are available.
Salt decreases the growth of some bacteria and molds.
Salt-free pickles need extra seasoning for good flavor and to compensate for the missing salt. It contains an anti-caking agent that will make the pickle brine cloudy. In fact, most people find them very bitter. The salt in these recipes not only provides flavor but also is vital to the food's safety. You may also contact your local Colorado State University Cooperative Extension office .