Posted: 5/27/2010 6:30:37 PM EDT
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What is the difference between non-iodized salt and canning/pickling salt? Non-iodized salt was .54 cents a pound and the pickling salt was $1.14 for 4 pounds. I couldn't taste any difference, so I decided to stock up on the pickling salt (I bought 16 pounds). |
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Read the salt section here, hope it helps: Alan Hagan's Food STorage FAQ
ETA, it looks like you did good. |
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Thanks for the link... Here is the the info from the site if any one is interested... Storage life for salt is indefinite. So long as you do not let it get contaminated with dirt or whatever, it will never go bad. Over time, iodized salt may turn yellow, but this is harmless and may still be used. Salt is rather hygroscopic and will adsorb moisture from the air if not sealed in an air-tight container. If it does adsorb moisture and cakes up, it can be dried in the oven and then broken up with no harm done. All salt, however, is not the same. Salt comes in a number of different varieties, each with its own purpose. Very little of the salt produced in the U.S. is intended for use in food. The rest of it, about 98%, has other uses. Therefore, it is important to be certain the salt you have is intended for human consumption. Once you are satisfied it is, you should then determine its appropriateness for the tasks to which you might want to set it to. Below is a partial list of some of the available salts. I hope to make it more complete as I find better information. <dl> <dt>Table Salt </dt> <dd>This is by far the most widely known type of salt. It comes in two varieties; iodized and non-iodized. There is an ingredient added to it to absorb moisture so it will stay free flowing in damp weather. This non-caking agent does not dissolve in water and can cause cloudiness in whatever solution it is used if sufficiently large quantities are used. In canning it won't cause a problem since there is very little per jar. For pickling, though, it would be noticeable. If you are storing salt for this purpose, you should be sure to choose plain pickling salt, or other food grade pure salt such as kosher salt. In the iodized varieties, the iodine can cause discoloration or darkening of pickled foods so be certain not to use it for that purpose. </dd> <dt>Canning Salt </dt> <dd>This is pure salt and nothing, but salt. It can usually be found in the canning supplies section of most stores. This is the salt to be preferred for most food preservation or storage uses. It is generally about the same grain size as table salt. </dd> </dl> |
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How much seafood is available in your AO?
How about your soil, is it rich in iodine? There are some vegetable sources of Iodine but often not enough to prevent goiter. There are also the radioactive iodine isotopes to consider. If you are iodine deficient, your thyroid will suck those right up. Canning salt and kosher salt are fine for cooking and preserving and other non-food uses. But you should include some iodized salt for nutrition. |