Which salt is best for canning: food will be stored for a long time

The flavor and quality of your canned food depends to a large extent on the kind of salt you add. There are different types that have different effects on the taste and shelf life of vegetables. So it's worth looking into the details.

The FoodOboz editorial team will tell you which salt is most suitable for canning. We will also talk about the properties of different types of salt and their effect on food.

For preserves, the best salt to use is salt that consists of pure sodium chloride. This is what traditional rock salt is. During its production, all impurities and various trace elements are removed and the sodium chloride content remains at 97%.

However, a type of rock salt that contains potassium exacyanophosphate (E536) should not be added to canned food. This component is added to prevent the spice from turning into a stone and to keep it loose.

Is sea salt suitable for canning

If you pay attention to the taste, it doesn't really differ, but there are differences in the composition. Due to the fact that sea salt can contain various impurities of algae and minerals, the effect of such a product on vegetables is ambiguous, but, theoretically, sea salt can be a preservative.

Is iodized salt suitable for canning

It all depends on the specifics of the composition. If the salt is made with potassium iodide and sodium thiosulfate, the preservation will have a characteristic iodine flavor, and the products will change color and become soft. Only iodized salt that is enriched with potassium iodate, a compound that is odorless and does not evaporate under the influence of temperature, can be used.

Earlier, OBOZ.UA reported on what to do to prevent tomatoes from cracking in a jar.