Dummy Question - Canning

[nutkin]

Hi guys! Started canning a few things yesterday from our gardens, and today....wanted to do some more with a new recipe I found on the net.

Here's my dummy question....

What's the difference between "pickling salt" and regular iodized table salt?
Can I sub the table salt for the pickling? If so, what are the Quantities?

Thanks so much for any help you can give!

nut

 

[nutkin]

Ok. Did some searches....looks like the concensus is: you can use reg. salt in place of the pickling salt...same measurements. You can expect your mixture to take on a cloudiness, however.

Fine by me.

Has anyone else tried this?

 

[Tadpole]

I have read that the difference is that pickling salt has no extra minerals so the pickling solution stays clear. Apparently regular salt can make the liquid cloudy.

I have always used regular salt, though, and never noticed any cloudiness.

Edited to add... oops... I replied to your first post without realizing you had answered your own question in the second!

 

[A.T.Hagan]

The iodine in iodized salt can sometimes cause discoloration in some canned foods so non-iodized salt is best to use that way.

Non-iodized table salt will work just fine for most canning because you don't use a lot of it in a jar.

Now, if you are doing some sort of pickling the anti-caking agents in non-iodized table salt will sometimes cause the solution to appear cloudy because you're using a good deal more salt per jar than other types of canning.

Canning salt or kosher salt are best all the way around, but keep in mind that because of differences in crystal sizes, flaking, rolling, and so on, sometimes a given <i>volume</i> of salt will have a different <i>weight</i> depending on the type and brand.

I explain this somewhat in more detail in the Prudent Food Storage FAQ if anyone is interested. Look in the salt section.

.....Alan.

 

[Flagwaver]

When I find a thread with a so-called "dummy question" I'm thrilled because I've found a kindred spirit.

So Alan, I assume that all these different types of salts last a very long time, right?

And if so, how do you recommend best storing them?

I've got some iodized salt that is absolutely rock solid after kicking around for a while.

 

[Gingergirl]

I use canning salt in pickles and such, but a word of caution: use iodized salt when ever you are able to protect your thyroid and keep it healthy.