If you can measure by weight, then either of these salts would be fine. The bottom line is that if you can get pickling salt, buy it! It is available anywhere that canning supplies are sold and is also available in cooking stores and even online. It is by far the best salt for canning. Remember, most recipes that are calling out salt as an ingredient are proportioned for pickling salt. It is always best to use that as choice 1 and kosher salt as choice 2.
Here in Los Angeles, I can only find pickling salt at a limited number of stores — So I sometimes buy it online. How about you? Are you able to find pickling or canning salt locally in your neighborhood? Learn more about Living Homegrown here and about the Canning Academy here. Pickling Salt vs. Other Salts in Canning. If your recipe calls for "canning salt," sometimes named pickling or preserving salt, is it really worth seeking out?
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. Accessed October These include fermented and brined items.
Preparing and Canning Fermented and Pickled Foods. Canning Fruits. June Salt concentration is very important in fermentation. Too little salt will cause microbes to grow and allow spoilage to occur. Wisconsin Safe Food Preservation Series. University of Wisconsin-Extension Cooperative Extension. PDF page With the exception of fermented pickles and sauerkraut, salt is an optional ingredient… However, in fermented sauerkraut and brined pickles, salt not only provides characteristic flavor but also is vital to safety since it favors the growth of desirable bacteria while inhibiting the growth of others.
Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required… Do not substitute potassium chloride for sodium chloride in fermentation recipes. One way to lower the sodium content of sauerkraut or pickles is to rinse the product with water just before heating and serving.
But never do this before canning. Lowering the salt content this way will lower the acid content raise the pH and possibly render the product unsafe to eat or quick to spoil. Types of Salt and Salt Substitutes in Canning.
Therefore, do not attempt to make sauerkraut or fermented pickles by cutting back on the salt required. But they essentially also indicate that testing would be needed to determine quantities required.
Such testing for consistent, certified safety would be beyond the scope of any home kitchen, so one would have to wait for experts to get funding to do some actual research and lab testing on this:.
Partially replacing salt with other compounds, such as potassium chloride and calcium chloride, may also be possible in fermented products Bautista-Gallego et al. However, these alternatives may be less effective than salt so higher concentrations may be needed in formulations to achieve the same functionality Bautista-Gallego et al.
So in the meantime, though one researcher has speculated it might be possible to produce a safe product, no funding that we know of has been made available for research or testing on that question yet, so it remains speculative. Consequently, the home canner should clearly and absolutely avoid, as advised, trying to make reduced or salt-free fermented or brined goods.
See here for information on the use of salt substitutes in home canning. I just made fresh pack dill pickles but realized I left out the salt.
The brine is 4cups 5percent cider vinegar to 3quarts water. I added garlic. They were processed in water bath 20 minutes for quarts. Are they safe to eat or must I throw them out? Never mind the salt, that brine does not sound safe to start with. I canned pickle beets today in hot water bath for 30 min. Are they safe or do I have to do them over again. The vinegar was same amount as water.
Salt in the quantities used in home canning plays no role in safety; it is seasoning only. See: The role of salt in home canning. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment.
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