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Old 07-28-2009, 10:38 AM  
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Canning/Pickling salt vs. Table salt

What is the difference? Why can one be used and not the other in canning?

I want to add a little salt to my canned tuna and was unsure what the difference was and which I should use.

Is the canning/pickling salt only for Pickles?


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Old 07-28-2009, 10:56 AM  
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It's finer than table salt...It dissolves faster than table salt...It is "plain" salt..No Iodine.
Iodine can make the pickling brine "cloudy" ... It's just salt and can be used as such...
When I brine pork, poultry or seafood it's what I use...Also use it in some cooking applications....


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Old 08-04-2009, 09:08 PM  
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you can also make your own pickling salt by buying plain (non-iodized) salt, and running it through a spice/coffee grinder, and WA-LA! You now have your own pickling salt.
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Old 08-05-2009, 04:54 PM  
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Not quite. Table salt is not pure no matter how fine you grind it.
Support bacteria. It's the only culture some people have.
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Old 08-05-2009, 05:04 PM  
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I have used non-iodized table salt straight from the box, and it worked just fine.
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Old 08-06-2009, 11:52 AM  
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Originally Posted by mcnerd View Post
Not quite. Table salt is not pure no matter how fine you grind it.
if you buy non-iodized salt, and put it through a coffee grinder it's the same exact thing as when you buy "pickeling salt"....
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Old 08-10-2009, 06:21 PM  
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I use pickling salt until I run out, then non-iodized table salt interchangably in canning beans and pickles etc.

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