Post by ninedeer on Aug 14, 2012 10:50:14 GMT -5
some info;Salt added to canned foods acts as a flavoring.When used for cured meats and sea foods,it is added as a preservative.Be sure to choose the right kind of salt,for many salt are unacceptable for food preservation.
Best choice is canning salt,Pure sodium chloride.
Not recommended;Table salt.it contains a filler that makes it pour easily out of the shaker but will cause cloudiness in the canning process.iodine in table salt can darken foods being canned.
Sea Salt;Although in is considered food grade,it is not recommended for preserving because of the High cost and possible mineral content,which can effect the food's color.
Kosher Salt;Originally used in the Jewish ritual of food cleaning,it is also acceptable for food preserving.Today kosher salt i frequently labeled as gourmet salt and is usually coarser in grain than table salt.one pound of kosher salt can measure anywhere from 1 1/2 cups to 1 2/3 cups.
MUST BE AVOIDED;Solar sea salt should never be used for food preservation.It is produced for use in water purification systems,not food grade.If used for curing meat,it will actually promote spoilage.
Dairy salt;is used as a supplement for animal feed and not for human consumption.Halite salt used for melting ice and snow.
avoid salt substitutes for food preservation;they cause preserved food to have an unpleasant after taste and are best suited for use at the table.
thought this would be of interest,some of it is a no Brainer
Best choice is canning salt,Pure sodium chloride.
Not recommended;Table salt.it contains a filler that makes it pour easily out of the shaker but will cause cloudiness in the canning process.iodine in table salt can darken foods being canned.
Sea Salt;Although in is considered food grade,it is not recommended for preserving because of the High cost and possible mineral content,which can effect the food's color.
Kosher Salt;Originally used in the Jewish ritual of food cleaning,it is also acceptable for food preserving.Today kosher salt i frequently labeled as gourmet salt and is usually coarser in grain than table salt.one pound of kosher salt can measure anywhere from 1 1/2 cups to 1 2/3 cups.
MUST BE AVOIDED;Solar sea salt should never be used for food preservation.It is produced for use in water purification systems,not food grade.If used for curing meat,it will actually promote spoilage.
Dairy salt;is used as a supplement for animal feed and not for human consumption.Halite salt used for melting ice and snow.
avoid salt substitutes for food preservation;they cause preserved food to have an unpleasant after taste and are best suited for use at the table.
thought this would be of interest,some of it is a no Brainer