My goal over the last year has been to reduce the amount of waste that comes out of my home. That means wasting less food and buying fewer items that come in any kind of packaging. When I can, I buy things in no packaging, but when that is not possible I buy either compostable packaging or reusable packaging (glass jars). Sometimes its unavoidable, of course, but I am trying. I also buy local and organic whenever possible.
I often come across recipes that call for a can of something. In the case today, it wants sliced mushrooms. Now, I know that if I am substituting fresh for canned, the mushrooms require a bit of preparation before I can add them, or else the texture will be off because the mushrooms need longer to cook. I have a little knowledge of the canning process, but I don't have the storage space in my small, city apartment so I try to do everything on an as-needed basis. I've never done it, but I know the canning process would be: wash and slice, cover with water in saucepan, boil for 5 minutes, transfer hot mushrooms to a jar, add 1/2 tsp of salt and 1/8 tsp of ascorbic acid powder per pint and add fresh, hot water and then carry on with the canning process.
So because I am not preserving the mushrooms and am going to use them right away, I will obviously leave out the ascorbic acid, but should I leave out salt as well or should I reduce it? And will this same rule apply to other vegetables as well?