Canning salt what is

Also known as canning salt or preserving salt, pickling salt is simply pure granulated salt sodium chloride , without any anti-caking agents or additives that are traditionally added to table salt. It's also very fine in texture, making it quicker to dissolve in solutions. For all these reasons, it's considered the best choice for canning and preserving, although it's not necessarily the only choice. Pickling salt's pure form and fine texture makes it ideal for canning and preserving, but one other form of salt can be used in its place in a pinch.

Table salt, or regular salt, contains anti-caking agents to keep it from clumping together. Because these additives aren't water soluble, they can cause the brining liquid to become cloudy. Although this won't affect the taste of the pickles, it doesn't give the most visually appealing result. For a crystal clear brine, you're better off using either pickling salt or more pure forms of salt. Kosher salt can be used as a substitute for pickling salt, so long as it doesn't contain any anti-caking agents this can vary from brand to brand.

Since kosher salt has a different grain size than pickling salt, you will have to adjust the measurements when substituting one for the other. According to the University of Wisconsin Cooperative Extension , it's important to weigh your pickling salt substitutes to ensure you are getting the correct amount of salt in your brine. The wrong salt concentration can lead to the growth of bad bacteria, including botulism. The heat will evaporate the moisture.

Canning salt is available in most supermarkets, where other canning supplies are sold. Shoppers can look for canning jars, lids, and bands, and fruit pectin , and chances are, this salt will be in the same area. It is also available from stores in rural areas where canning and preserving food is common.

A Kaminsky. Please enter the following code:. And are there substitutes you can swap in? Find out what you need to know:. Canning salt is made from pure granulated salt. What sets it apart from other salts is that it doesn't contain anti-caking ingredients or additives like iodine.

Those extra ingredients found in regular table salt can make pickle brine cloudy or darken the color of pickled vegetables.

The other stand-out feature of canning salt is its texture. The salt is has extra fine granules, meaning it will easily dissolve into brines. Canning salt is preferred for making homemade pickles or fermentation projects, but it's not totally necessary if you're in a bind.

The main focus is to seek out alternatives that have the most fine texture possible and are free of additives. See our section below for substitute suggestions.