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Salt

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Chef's Apprentice
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    Posted: 17 April 2015 at 14:30
I have some questions on salt.
I do not use sea salt, mainly because I know a lot of what is dumped in the various parts of the world's oceans.
I have been using canning salt, when I can get it, but lately it has been available on a seasonal basis, just during the summer canning season.
I do not know what might be in kosher salt, do know you have to use more due to the bulk of the kosher salt being flaked, rather than milled.
Table salt with iodine turns food dark and is supposed to have other chemicals in it in addition to the sodium chloride, supposedly to keep it from absorbing moisture and clumping up. There is non iodized table salt which is available here all year, does anyone know what chemicals it may contain, in addition to sodium chloride?


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drinks View Drop Down
Chef's Apprentice
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Joined: 19 September 2014
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Post Options Post Options   Thanks (0) Thanks(0)   Quote drinks Quote  Post ReplyReply Direct Link To This Post Posted: 19 April 2015 at 13:50
I just bought a box of table salt, non-iodized.
The label does not sound good.
Salt, dextrose, sodium bicarbonate and yellow prussate of soda.
Humm!
Sounds as though I need to stock up on canning salt the next time I find it, which should be soon as canning season is about here.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2015 at 21:49
If I remember correctly, canning salt is always a good bet. That "table salt" sounds a little crazy. 

My understanding is that kosher salt is the way to go, but there are density issues due to the reasons you mention about. It might be necessary to weigh it if you are looking for a specific amount, rather than measure by volume.
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