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Why do canning and other preservation techniques expand a products carbon footprint?

Why do canning and other preservation techniques expand a products carbon footprint?
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Why do canning and other preservation techniques expand a products carbon footprint?

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User Shanoo
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Answer: they a often use salt to ferment things suck as pickles an sauerkraut I would say it’s because they use salt which is high in carbon.

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User Bbtrb
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