Colloidal silver or ionic silver is the perfect choice to extend the shelf life of canned foods. It can easily be added to the Boiling water bath canning method or any canning method you use. Microbial growth is the main factor in food spoilage so I suggest adding 1 tablespoon of 10 ppm colloidal silver per quart when home-canning, especially if you’re using the boiling-water-bath method. Seal the lids as per usual. And for long-term storage of beverages like tomato juice, vegetable juices and water is to add one ounce of 10 ppm colloidal silver per gallon. You can learn more about canning through the University of Missouri Extension Center HERE and join their canning classes.
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