Originally Posted by Summerthyme
Boullion lasts for years (probably forever) kept cool and dry. I JUST finished using up my Y2k stash of chicken boullion (and still have some beef and a vegetarian "soup base" left, which is fine)
The salt content isn't good, but as long as you take it into account when making your recipe (for example, if I'm substituting 1 cup boullion for 1 cup chicken broth, I'll cut back any added salt in the recipe until I can taste it), it's no big deal. And the salt content is why it keep so well for so long.
We don't worry about salt... but then, we rarely eat processed foods, I've long since adjusted all my recipes to call for about 1/2 the salt the original said, and we're physically active farmers... we NEED salt in our diet. Also, even those with high blood pressure are likely being told wrongly that they need to limit salt. In actuality, less than 5% of those with hypertension are sodium sensitive... the rest can consume all the salt they want and it won't affect their blood pressure a bit.