Are you a newbie canner wondering if you can use Redmond’s Real Salt for canning?
Or maybe you’re just curious about the differences between canning salt, pickling salt, and regular table salt.
Whatever your level of expertise, the role of salt in canning can be a bit confusing. But fear not!
In this article, we’ll dive deep into the details of salt in canning and answer the burning question: Can Redmond’s Real Salt be used for canning?
So grab a cup of tea and let’s get started!
Can Redmond’s Real Salt Be Used For Canning?
The short answer is yes, Redmond’s Real Salt can be used for canning.
But let’s dive a bit deeper into the details. First, it’s important to understand why canning or pickling salt is often recommended for use in canning recipes. The main difference between canning or pickling salt and regular table salt is that the former lacks added iodine and anti-caking agents. These additives can lead to off-flavors, textures, and colors in your preserved food.
Redmond’s Real Salt, on the other hand, does not contain any additives or anti-caking agents. This makes it a great option for canning your food without worrying about any negative effects on the final product.
It’s also worth noting that while some recipes may call for pickling salt specifically, other types of plain salt such as sea salt or kosher salt can be used as long as they do not contain any additives or anti-caking agents.
However, if you’re using a flaky un-iodized salt in place of a recipe written for canning salt, you may need to increase the amount of salt used. Flakier salts take up more space but leave more air around the crystals, resulting in less actual salt. Generally, you should increase the amount of salt by 1.25 times when using a flaky salt in place of canning salt.
The Importance Of Salt In Canning
Salt plays a crucial role in canning, especially in fermented pickles and sauerkraut. While it is an optional ingredient in most canned foods, it is added primarily for flavor. 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, cutting back on the required amount of salt when making these foods can be dangerous and compromise the safety of the final product.
It’s important to note that different types of salt may have different weights per volume due to varying coarseness. For example, a cup and a half of kosher salt, with its larger flakes, might equal about a cup of fine salt. Therefore, if you decide to swap out one type of salt for another, you’ll need to adjust the amount of salt used to ensure that the actual amount of salt remains the same.
Types Of Salt Used In Canning
When it comes to canning, it’s important to use a salt that is free of iodine and anti-caking agents. This is why canning or pickling salt is often recommended. However, there are other types of salt that can be used as well, as long as they meet these criteria.
Sea salt, Himalayan salt, and Redmond’s Real Salt are all fine substitutes for canning or pickling salt, as long as they only contain “salt” on the ingredient list. The other minerals in natural salt are fine for canning, and a bit of naturally occurring iodine in sea salt is perfectly fine for canning.
Most types of kosher salt are also fine, but it’s important to read the label to make sure they don’t contain anti-caking agents. Diamond Crystal Kosher Salt is a popular brand that is additive-free.
It’s worth noting that different types of salt have different coarseness levels, which can impact their use in canning. Powdered salt is extra fine and sticks well to popcorn, but it’s not recommended for canning. Fine salt is the most commonly used and is great for seasoning everything that comes through your kitchen. Kosher salt has larger crystals and is ideal for drawing out moisture from meat. Coarse salt is great for filling your salt grinder but may not be the best option for substituting in place of canning or pickling salt in a recipe.
Differences Between Canning Salt, Pickling Salt, And Table Salt
It’s important to note that canning salt and pickling salt are the same thing, and are often listed interchangeably on packaging. These types of salt are pure sodium chloride and do not contain any anti-caking chemicals or minerals. The absence of these additives ensures that the brine used for preserving food remains clear, which is important for presentation purposes.
Table salt, on the other hand, often contains anti-caking agents and iodine. While non-iodized table salt is available, it still may contain anti-caking agents. These additives can cause the brine to become cloudy, which is not desirable for preserving food.
It’s worth noting that while some types of natural salt, such as sea salt or Redmond’s Real Salt, can be used for canning as long as they do not contain any additives or anti-caking agents, pickling salt is often recommended because it is a plain salt that dissolves completely without clouding the brine.
Kosher salt is also a popular option for canning because it does not contain any additives or anti-caking agents. However, it’s important to read the label to ensure that the specific brand you’re using does not contain any unwanted additives. Diamond Crystal Kosher Salt is a common brand that does not contain any additives.
What Is Redmond’s Real Salt?
Redmond’s Real Salt is a brand of natural salt that comes in a variety of coarseness levels, including powder, fine, kosher, and coarse for grinders. Unlike regular table salt, Redmond’s Real Salt does not contain any additives or anti-caking agents. This makes it a great option for canning or pickling your food without the risk of off-flavors or textures. Redmond’s powder salt is particularly useful for popcorn, as it sticks beautifully to the kernels without the need for oil. While Redmond’s does sell a “popcorn salt,” it is the same as their powder salt and can be used interchangeably. Overall, Redmond’s Real Salt is a high-quality natural salt that can be used in a variety of cooking and preserving applications.
Tips For Using Redmond’s Real Salt In Canning
If you’ve decided to use Redmond’s Real Salt for your canning recipes, here are some tips to help you get the best results:
1. Use the right type of Redmond’s Real Salt: Redmond’s offers fine salt, powder salt, and kosher salt. For canning purposes, it’s best to use fine or powder salt as they dissolve more easily and evenly in your brine.
2. Adjust the amount of salt used: As mentioned earlier, if you’re using a flaky salt like kosher salt or Redmond’s kosher salt, you may need to increase the amount used by about 1.25 times to ensure you have enough actual salt in your recipe.
3. Don’t rely on salt for preservation: Unlike in fermentation, where salt plays a crucial role in preserving the food, in canning, it is mainly used for flavor and color retention. Therefore, don’t reduce or omit other crucial ingredients like vinegar or citric acid in your recipe thinking that the added salt will preserve your food.
4. Experiment with different varieties: Redmond’s Real Salt comes in different varieties like sea salt, Himalayan pink salt, and more. While all of them are safe for canning, you may want to experiment with different varieties to find the one that best suits your taste preferences.
By following these tips, you can confidently use Redmond’s Real Salt in your canning recipes and enjoy flavorful and colorful preserved foods.
