Posted: 10/13/2016 8:38:48 PM EDT
| Is all salt basically the same? Or should different types be stored? Or is basic table salt a one-in-all that can do it? |
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Salt is sodium chloride.
Some salt might have a slightly different taste, think sea salt, kosher salt, etc. This will be due to slightly different additions of different chemicals. For survival purposes, table salt is fine. It it is usually iodized, and should keep forever. |
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Table salt is usually iodized (iodine added) to provide a trace element that some people lack in their diets.
If iodized salt is used for canning or pickling, it causes the food being preserved to turn slightly purple or gray, it doesn't look very appetizing. Koshering salt doesn't have this iodine and the salt is in small flakes, not powder, allowing the salt to draw more blood out of the meat of a slaughtered animal. Canning and Pickling salt is just salt with no iodine added, Morton's brand comes in a green box at the supermarket. Sea salt has many different trace elements present and is not supposed to have any additives. Himalayan pink salt is all the rage among foodies now, but it is a rip off that really comes from Pakistan and is only valuable due to its appearance. |
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wow! compared to this, that pink stuff is a little pricey... |
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Quoted: Salt is sodium chloride. Some salt might have a slightly different taste, think sea salt, kosher salt, etc. This will be due to slightly different additions of different chemicals. For survival purposes, table salt is fine. It it is usually iodized, and should keep forever. For making soups? NO. For pickling? NO. For preserving foods? NO. For dusting on your popcorn? OK Iodized salt is useful for places where iodine is not in the normal environment. It is NOT useful for a lot of other stuff. Mix some up in a cup with water. Sodium chloride and then the iodized stuff. You can taste the difference. |
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Quoted:
Which survival purposes? Keeping electrolytes in your blood, yes. For making soups? NO. For pickling? NO. For preserving foods? NO. For dusting on your popcorn? OK Iodized salt is useful for places where iodine is not in the normal environment. It is NOT useful for a lot of other stuff. Mix some up in a cup with water. Sodium chloride and then the iodized stuff. You can taste the difference. Quoted:
Quoted:
Salt is sodium chloride. Some salt might have a slightly different taste, think sea salt, kosher salt, etc. This will be due to slightly different additions of different chemicals. For survival purposes, table salt is fine. It it is usually iodized, and should keep forever. For making soups? NO. For pickling? NO. For preserving foods? NO. For dusting on your popcorn? OK Iodized salt is useful for places where iodine is not in the normal environment. It is NOT useful for a lot of other stuff. Mix some up in a cup with water. Sodium chloride and then the iodized stuff. You can taste the difference. So you can't use regular table salt for these purposes? Just out of curiosity, why not? What happens if you do? |
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Quoted: So you can't use regular table salt for these purposes? Just out of curiosity, why not? What happens if you do? Quoted: Quoted: Quoted: Salt is sodium chloride. Some salt might have a slightly different taste, think sea salt, kosher salt, etc. This will be due to slightly different additions of different chemicals. For survival purposes, table salt is fine. It it is usually iodized, and should keep forever. For making soups? NO. For pickling? NO. For preserving foods? NO. For dusting on your popcorn? OK Iodized salt is useful for places where iodine is not in the normal environment. It is NOT useful for a lot of other stuff. Mix some up in a cup with water. Sodium chloride and then the iodized stuff. You can taste the difference. So you can't use regular table salt for these purposes? Just out of curiosity, why not? What happens if you do? It will taste like shit. Try the salt in water taste test. Seriously. Side by side and you'll see the iodized salt tastes like shit. |
| I've got a couple hundred pounds stored, about 1/4 iodized, the rest plain. 50-lb bags bought at local Amish store, poured into individual 2-gal ziplock bags and then into a 5-gal bucket w/standard snap-on lid. Don't really need the bags, but keeps me from having to deal with a whole bucketful at a time while zombies are nipping at my heels. |