Canning Salt vs. Pickling Salt: What's the Difference?
You might be wondering why there are two different types of salt specifically for canning and pickling. While both types are important in preserving food, there are some key differences that make each ideal for their respective tasks.
Canning Salt
What is it? Canning salt is a fine-grained, pure salt that is specifically formulated for preserving food in jars.
Why is it special?
- High purity: It's free from additives like iodine and anti-caking agents that can affect the texture and flavor of your preserved foods.
- Fine grind: This allows the salt to dissolve easily, ensuring proper brine formation and helping to prevent cloudiness in your jars.
Pickling Salt
What is it? Pickling salt, also known as kosher salt, has a slightly larger grain size than canning salt.
Why is it special?
- Larger grain: This allows for easier measurement and control of the salt level in your pickles.
- Even distribution: The larger grains are better at dissolving and creating a consistent brine throughout the pickling process.
Can I use them interchangeably?
Technically, you can use either type of salt for both canning and pickling, but it's not recommended.
- Canning: While pickling salt can be used for canning, it might not dissolve completely, leading to a less uniform brine.
- Pickling: Canning salt, while pure, might not dissolve as well as pickling salt, potentially leading to uneven salt distribution in your pickles.
In summary:
- Canning salt is specifically designed to create a clear, flavorful brine, ensuring proper preservation.
- Pickling salt is preferred for its larger grain size, which helps in forming a consistent brine and allows for easier control of salt levels.
Always follow the specific salt recommendations in your canning and pickling recipes for the best results.
