{"id":15907,"date":"2024-07-18T11:06:12","date_gmt":"2024-07-18T15:06:12","guid":{"rendered":"https:\/\/extension.umaine.edu\/food-health\/?p=15907"},"modified":"2024-07-18T11:06:12","modified_gmt":"2024-07-18T15:06:12","slug":"salts","status":"publish","type":"post","link":"https:\/\/extension.umaine.edu\/food-health\/2024\/07\/18\/salts\/","title":{"rendered":"The Best Salts for Canning & Pickling"},"content":{"rendered":"

\u2014 By Mary Kate Reny, UMaine Extension Master Food Preserver Volunteer<\/a><\/em><\/p>\n

Salt has been used to preserve food for centuries\u2014salted fish, corned meat, and olives come to mind. But is salt required when preserving vegetables? I was surprised to learn that\u2014except for fermentation\u2014any veggie may be canned without salt. It is added for flavor only and is not needed to prevent spoilage. However, plenty of wonderful recipes call for salt, and it\u2019s a must for those briny pickles we\u2019ll be putting up soon, right?<\/p>\n

With so many salts to choose from\u2014table salt, kosher salt, Celtic Sea salt, pickling salt, Real salt, Himalayan salt, and a myriad of flaky, finishing salts that run the gamut of flavors for cooking and baking\u2014does it matter which one is used when preserving vegetables? Yes, yes it does!<\/p>\n

Because salt crystals come in a variety of shapes and sizes, they aren\u2019t interchangeable by volume in a recipe. For example, a third of a cup of kosher salt (with its larger crystals) does not have the same density as a third of a cup of pickling salt. To get an accurate measure, you would need to measure it by weight, using a scale. By weighing your salt instead of simply measuring it, you quickly realize how easy it is to over- or under-salt your recipe.<\/p>\n

It\u2019s also important to consider the mineral content and additives in salt when canning. The pink hue in Himalayan salt, for example, is due to non-soluble minerals, which may discolor some veggies and will end up undissolved in the bottom of your jar. Additives such as iodine and an anti-caking agent are present in regular table salt, which can make your brine cloudy and darken or discolor your vegetables.<\/p>\n

For these reasons, the USDA recommends using canning or pickling salt for home food preservation. Pickling salt is pure salt\u2014sodium chloride (NaCl)\u2013with nothing added. It is easy to find and takes the guesswork out of accurate measuring. Pickling salt dissolves easily and keeps the brine clear so you can admire the gorgeous outcome of your canning efforts.<\/p>\n

Whether you\u2019re an old salt at canning or just starting, a canner worth their salt will make sure that their food preservation techniques stay up-to-date (insert groan or eye roll here). Happy canning!<\/p>\n

Resources<\/h3>\n