Are you confused about the difference between rock salt and canning salt?
You’re not alone! With so many types of salt available, it can be hard to know which one to use for pickling and preserving.
In this article, we’ll explore the differences between rock salt and canning salt, and help you understand which one is best for your needs.
So, grab a cup of tea and settle in as we dive into the world of salt!
What Is The Difference Between Rock Salt And Canning Salt?
Rock salt and canning salt are two types of salt that are commonly used in pickling and preserving. While they may seem similar, there are some key differences between the two.
Rock salt, also known as halite, is a natural mineral form of sodium chloride. It is usually found in sedimentary rocks that have been formed from evaporated salt water. Rock salt is less refined than table salt or pickling salt, which means it contains impurities in the form of other minerals. These impurities can cause unexpected results when used in pickling, such as changes in color.
Canning salt, on the other hand, is a pure granulated salt (sodium chloride) without any anti-caking agents or additives. These additives can cause the pickling liquid to become cloudy or darkened. Canning salt is also very fine in texture, making it quick to dissolve in solutions. This makes it the ideal choice for canning and preserving.
What Is Rock Salt?
Rock salt, also known as halite, is a type of salt that is formed from the remnants of ancient bodies of water in the Earth’s crust. It is a mineral composed of sodium chloride and is found in sedimentary rocks that have been formed from evaporated salt water. Rock salt is less refined than table salt or pickling salt, which means it contains natural impurities in the form of other minerals. It is usually colorless or white, but may also be other colors depending on the amount and type of impurities contained within it. The large crystal size of rock salt means it is not usually used in cooking as it takes too long to dissolve. Rock salt is commonly used for industrial purposes such as highway deicing, chemical manufacturing, food processing, agriculture, plastics, paint, textiles, leather processing, water treatment, and many other industries.
What Is Canning Salt?
Canning salt, also known as pickling salt or preserving salt, is a type of salt that is specifically used for pickling and preserving foods. Unlike regular table salt, canning salt does not contain any anti-caking agents or additives, including iodine. These additives can cause off-flavors, textures, and colors in the preserved food. Canning salt is refined and contains no impurities, making it the ideal choice for pickling and preserving.
Pickling salt grains are fine and uniform in shape compared to kosher salt or rock salt. This fine texture makes canning salt quick to dissolve in solutions, which is important when making pickling brines. Using canning salt ensures that the pickling liquid remains clear and the pickles retain their color.
While it is not necessary to use salt labeled as “canning salt” or “pickling salt,” it is important to avoid using any salt that contains iodine, anti-caking agents, or other additives. Redmond Real Salt is a great option for canning because it is pure and contains no additives. Any variety of Redmond Real Salt can be used for canning and preserving.
Differences In Texture And Size
One of the main differences between rock salt and canning salt is their texture and size. Rock salt typically has larger, irregularly shaped grains that are more similar to the texture of coarse sea salt. This texture can make it difficult to measure and control the amount of salt used in pickling. In addition, because rock salt is less refined, it may contain impurities that can affect the color and flavor of the pickled food.
Canning salt, on the other hand, has a very fine texture and uniform grain size. This makes it easier to measure and control the amount of salt used in pickling. Additionally, because canning salt is free of additives and impurities, it will not affect the color or flavor of the pickled food.
It’s important to note that kosher salt is also a popular choice for pickling and preserving. Kosher salt has a coarse texture that can help prevent over-salting, but its grain size can vary depending on the brand. This means that if you switch between brands, you should taste before salting to ensure you’re using the correct amount.
Differences In Purity And Additives
One of the key differences between rock salt and canning salt is the level of purity. Rock salt is less refined than canning salt, which means it contains impurities in the form of other minerals. These impurities can cause unexpected results when used in pickling, such as changes in color or flavor. In contrast, canning salt is pure granulated salt without any anti-caking agents or additives. This high level of purity ensures that the pickling liquid remains clear and does not become cloudy or darkened.
Another difference between the two types of salt is the presence of additives. Rock salt may contain additives such as iodine or fluoride, which are added to table salt for health benefits. However, these additives can also affect the taste and color of the pickling liquid. Canning salt, on the other hand, does not contain any additives or anti-caking agents. This makes it the ideal choice for preserving food, as it does not alter the taste or appearance of the final product.
Which Salt Is Best For Pickling And Preserving?
When it comes to pickling and preserving, canning salt is the best choice. This is because it is pure sodium chloride without any additives or anti-caking agents, which can negatively affect the appearance and color of pickled food. Canning salt has fine granules that dissolve easily in brine, resulting in a clear liquid that enhances the visual appeal of pickled vegetables.
Using table salt or rock salt for pickling can result in cloudy or murky liquid due to the presence of anti-caking additives that are not water-soluble. While this won’t affect the taste of the pickles, it can make them less visually appealing, which could deter potential buyers. Pickling salt produces crystal clear brine that’s optimal for showcasing your pickled cucumbers, dilly beans, and sauerkraut.
In addition to being ideal for pickling and preserving, canning salt can also be used as a seasoning salt on meats and vegetables before or after cooking. Its fine texture makes it easy to sprinkle evenly over food.
While rock salt is also inexpensive, it is not intended to be eaten and is left unrefined, making it cheaper than canning salt. However, its impurities can cause unexpected results when used in pickling, such as changes in color. Therefore, it is best to stick with canning salt for all your pickling and preserving needs.
Other Uses For Rock Salt And Canning Salt
Apart from their use in pickling and preserving, rock salt and canning salt have a variety of other uses.
One of the benefits of unprocessed rock salt is that it contains minerals other than sodium chloride, making it a more beneficial option than common salt. It can be used as a food additive in the form of baking soda and soda ash. Additionally, it is particularly useful in food preservation methods such as pickling, brine making, and canning. Rock salt aids in the long-term preservation of cheese, meat, and vegetables without causing them to spoil or lose their nutritional value. If ground to the proper size, rock salt can also be eaten by sprinkling it on dishes.
Canning salt is not just limited to preserving and canning. It is an all-natural salt that blends easily with liquid to make a clear brine, helping to preserve and bring out the flavor of your favorite canned creations. It can also be used in cooking, baking, marinating, and brining.
When it comes to decorative purposes, rock salt has become increasingly popular in recent years. One common decorative use is rock salt lamps. While claims have been made that these lamps remove negative ions from the air, make breathing easier, or absorb toxins, none of these claims have been proved. However, rock salt lamps are particularly dangerous in homes with pets, as animals who lick or eat the salt may contract fatal diseases.
