Don't want to measure? That's fine. This isn’t baking. You have wiggle room. A pinch between your fingers is about ¼ teaspoon.
Just don’t shake the salt shaker over the jar like you’re seasoning a steak. That’s how you get a sodium bomb. Be gentle.
You can also use herb-infused salts. Imagine rosemary-salt tomatoes in winter. It’s a mood. A delicious, cozy mood.
The Final, Juicy Takeaway
Here’s the bottom line: Canning tomatoes is about confidence. You control the salt. You control the flavor.
Start with ½ teaspoon per pint. Taste a raw one first if you’re nervous. You’ll learn your preference. It’s a journey, not a chore.
And if you mess up? Who cares. You probably just made a new, weird, awesome salsa. That’s the fun part. You’re creating edible memories.
Now go forth. Salt wisely. And may your jars seal with a satisfying POP.
