How Does Kosher Salt For Canning Work?
So, you want to learn about the kosher salt for canning. Well, why not start with salt? It is probably one of the most important items you need to know about when you are learning about food preservation.
Kosher salt for canning is quite a confusing topic. There are a lot of differing opinions on the topic of what it really is. Some believe that kosher salt is just plain table salt; some think it is kosher table salt. Some people think that kosher salt is actually different in texture than table salt.
No matter what you believe, you need to understand that there are actually five different types of salt; ionized, distilled, deionized, sea salt and kosher salt. Now, the main difference between these salt types is the density.
For those of you who dont know, sea salt is just plain old table salt that has been treated so that it will not react with the heat of your boiling water. In other words, it is just salt! Sea salt has become very popular recently for its ability to retain the moisture in your homemade pasta sauces and soups.
Deionized salt is the most common kind of salt used in home canning recipes. Its advantage is that it does not absorb too much of the liquid content of your pot, which allows it to keep its ability to retain the moisture in your food while preserving its flavor. Deionized salt is mined from salt caves and is processed by some methods. Most large salt companies offer this salt for canning.
Any kosher salt that is processed by deionized salt processes contains enough sodium chloride to make sure it does not react with the process you are using to can your food. When you are canning foods using kosher salt, it is a good idea to use canning instructions to control the temperature at which the products should be processed and how long the products should be cooked before they are frozen.
Those who consider deionized salt a waste of time may find it quite confusing. Deionized salt is what you get from many sea salt mines and is a salt with very few minerals; it actually comes from the sea and will never react with any of the ingredients or the heat of your water.
Sea salt is what you get from mining salt mines in the Himalayas and it is produced on a fairly large scale. Sea salt canning is the method of salt production most commonly used by large food companies today.
The process for sea salt for canning is similar to deionized salt but with one big difference. When you do not want the salt to react with the heat of your water, you should use one of the recommended salt packets to prevent the salt from getting too salty.
If you are unsure about how sea salt is processed, check with your local grocer. They should have a sales associate that will explain to you all the things you need to know about sea salt for canning. If you do not see them, simply look online for more information on the subject.
Kosher salt for canning is made by taking sea salt and applying a dye to it. Then it is put through a process where it is heated so that it will not change its density.
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