There are SO many different types of salt and so many names to keep track of; it would make one’s head spin: rock salt, finishing salt, coarse salt, kosher salt crystals, diamond crystal, fine sea salt, Himalayan salt, reduced-sodium salt, even the iodized kind that comes in the plastic salt shaker from the grocery stores. If you’ve ever considered canning your own food at home, you may have heard that there is a difference between canning salt and table salt. While both are salt, the main difference is their chemical makeup, flavor profile, purpose, and size of the granules. Understanding the differences between these two types of salt is key in ensuring the food you preserve will be safe for consumption and taste great.
Canning salt v. Table salt
Canning salt (or pickling salt when used in pickle recipes & pickle brine) is a type of pure granulated salt that does not contain any additives like iodine or anti-caking agents. It has fine granules that make it the best choice for drawing out moisture from vegetables during the pickling process. It also dissolves quickly in liquids and helps preserve the flavor of the food without leaving any aftertaste.
Ordinary table salt (regular salt) is made from regular sodium chloride crystals that have been processed into small granules. It usually contains additives like iodine and/or anti-caking agents to help keep it from clumping together. Table salt is great for everyday cooking because it dissolves quickly and adds flavor to whatever you’re making. However, its additives can cause problems when used in canning because they could react with other ingredients or leave a residue on your canned items. For this reason, table salt should not be used for food preservation applications.
Table salt comprises about 97-99% sodium chloride and 2-3% additives like iodine or potassium iodide, an important mineral for overall health that can be lacking in some diets. Iodine also helps to enhance the flavor of foods. Most table salts are heavily processed, so they dissolve quickly, which also means they lack flavor.
Canning salt, on the other hand, contains only pure sodium chloride without any added minerals or anti-caking agents—this makes it ideal for preserving a variety of different foods since it doesn’t alter the taste or texture of what you’re preserving. It also has a much coarser texture than table salt, which helps it to dissolve slowly as it works its way into food while it’s being canned.
Taste & Texture
The primary difference between canning salt and table salt is their flavor profiles; canning salt tastes just like regular table salt but with less of a salty taste because there are no added minerals or anti-caking agents to interfere with the taste. Table salts have more of a fine texture and a more intense salty flavor due to their added ingredients which can overpower certain dishes if you add too much salt. There are a lot of salt substitutes that act as low-sodium salt.
Canning salt is a type of salt that differs in the size of the grains; they are much more coarse and have larger crystals than table salts which allows them to dissolve more slowly when added to foods during home canning preservation processes; this gives more time for flavors from other ingredients to come through before the briny taste of the salt takes over.
Uses of Canning Salt
Given its lack of additives, canning salt is best used when preserving food at home, such as in canned foods, as it will not affect the taste or texture of your finished product. It’s also important to note that table salt should never be substituted for canning salt as it may cause spoilage or other issues due to its additives. Additionally, because of its finer grain size, canning salt dissolves more quickly in liquid which makes it perfect for pickling vegetables, making salsa, or making jams, jellies, or fillings.
When using canning salts in recipes, make sure to measure carefully to get the correct amount of salt and adjust according to your tastes as needed. Additionally, since canning salts have no additives, you may need to add other ingredients, such as sugar or spices, to enhance the flavor of your dish, but you might also appreciate the cleaner salt taste.
In conclusion, there are many benefits to using canning salts over table salts when preserving foods like jams or in a trusted pickling recipe —they won’t leave an unpleasant aftertaste as some table salts do, and they’re designed specifically for this purpose so they dissolve quickly and help draw out moisture from vegetables during the pickling process. Make sure to measure carefully when using them in recipes, though, as they don’t contain any additives like iodine or anti-caking agents! With a little practice and patience, you’ll be an expert at using canning salts in no time!
- Kitchen Accessory Buying Guides
- Kitchen Appliance Buying Guides
- Kitchen Cookbook Buying Guides
- Kitchen Cookware Buying Guides
- Kitchen Pantry Food Buying Guides
- Does Food Go Bad Articles
- Food Comparison Articles
- Foods That Start With Letter Articles
- How Long Can Food Sit Out Articles
- How To Defrost Food Articles
- How To Reheat Food Articles
- How To Soak Food Articles
- Popular Foods Articles
- What Does It Taste Like Articles