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Table, iodized or sea: which salt is better to choose for canning

Erika IlyinaLS Food
Which salt is better to use. Source: pexels

With the onset of summer, millions of housewives begin the canning season. Some people preserve only their favorite vegetables, berries and fruits, while others preserve everything they can get their hands on.

Salt is used for canning. But what kind of salt is better to use: table, iodized, or sea salt? FoodOdoz.ua has figured out.

Table salt

Table, iodized or sea: which salt is better to choose for canning

Table salt comes from the refining of rock salt. During the purification process, 97% of all impurities are removed from the salt, resulting in almost pure sodium chloride on your table. It is this kind of salt that is ideal for preservation or pickling.

Rock salt

Table, iodized or sea: which salt is better to choose for canning

This salt is usually white, grayish, or yellowish in color and is sold in tight rectangular packages of 1 kilogram.

Such salt contains impurities and, if they are pronounced, a separate type of salt can be distinguished. This is how Himalayan, pink, or black salt appears. These types of salt can affect the quality of the preservation, so it is better not to use them. In addition, they are quite expensive.

Sea salt

Table, iodized or sea: which salt is better to choose for canning

Sea salt is a product obtained from sea water after it has evaporated. It tastes almost indistinguishable from table salt, but its chemical composition is completely different.

Sea salt can be used to preserve food. However, it should be remembered that due to the minerals and trace elements it contains, the taste of the preserved food can be changed.

Iodized salt

Table, iodized or sea: which salt is better to choose for canning

Iodized salt is ordinary rock or sea salt to which iodine-containing salts have been added. This salt is used to prevent iodine deficiency, which leads to thyroid disease.

Whether or not iodized salt can be used for preservation depends on the compound with which it was filled with iodine. For example, if potassium iodide was used together with a stabilizer, the salt will lose its properties over time. In this case, the canned fruit will be too soft and lose its color.

But the use of potassium iodate (food additive E917) ensures the quality of preservation because the salt will not lose its properties during heat treatment.

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