Please try to keep it simple. And thank you.
What are the different types of SALT and what is each used for..?
- Thread starter Sourdough
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Table salt, typically has iodine added as a supplement for your thyroid. For use on the table or when cooking.
Canning salt, the same salt without the iodine. Iodine can make unappetizing color changes in canned food. It can also be used as table salt.
Rock salt, a coarse ground salt typically used to melt ice or make ice cream. It can be ground fine and used to cook with.
Canning salt, the same salt without the iodine. Iodine can make unappetizing color changes in canned food. It can also be used as table salt.
Rock salt, a coarse ground salt typically used to melt ice or make ice cream. It can be ground fine and used to cook with.
Only salt I'll use is regular iodized salt,!! Good for the brain!
So, basically there are two "TYPES" of salt (they may come in several different shapes and sizes) but it either has iodine added or no iodine. Is that accurate, I hope?
OK, but if planning for 17 years of post SHTF, I might want to use salt to preserve fish or moose or other things. We never EVER use salt with iodine for preserving hunters' capes or hides. Interestingly we got hundreds or thousands of pounds of salt "free" from our preferred taxidermist.
50lb horse blocks!
Sort of.
There are all sorts of specialty salts. They have different colors and slightly different flavors. These are natural salt and the area they are mined in determines the minerals that are included. These added minerals have health and flavor benefits. One example is Himalayan Pink Salt named for the color and place of origin. Supposed to be very healthy and is used for cooking.
Pink salt, not to be confused with Himalayan Pink Salt. Pink salt is used for making corned beef and other processed meat. It contains salt peter.
Sea salt, comes from evaporating ocean water and claiming the remaining salt. It has less sodium than mined salt so is a good choice for heart patients. It imparts a slightly different taste, if your pallet can discern it.
Salt is sold in 12 oz, 1#, and 25# bags most often. There is a highway salt sold in 25 kilo bags (55#). It has various industrial chemicals added to help the salt melt the road ice at colder temperatures. Just messing with you, I saw your post in another thread. Ignore this post Sourdough.
So, if prepping for long term survival with "NO" stores. You would not need much iodized salt relative to the huge quantity of non-iodized salt. I guess the ratio is up to the prepper. While trying to get educated on this salt thingie, I was reading threads over at SB and was surprised how many had 500 or 800 pounds of salt.
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Salt has many different tastes. I have been using the Himalayan pink salt for the additional minerals. It's a bit expensive to get in larger quantities around here so I order ten pounds when I have the extra cash.
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You know what's crazy about salt? A 150-200 lbs person working physically and sweating all day needs a teaspoon to a tablespoon of salt a day. I had no idea and after thirty five years of going to doctors and specialists for bone bending cramps / spasms I figured out I wasn't eating enough salt. Upped my salt no more problem since then, that's been a year or two ago without a cramp unless I forget to eat salt.
Salt would be a great barter item. It never goes bad, and you requiring it to live. Salt is used to preserve meat. Caravans used to cross the desert in search of salt because it was so valuable.
If you are using salt to preserve meat or fish you can go through quite a bit. I have a 25# bag of table salt and a 25# bag of canning salt. The wife has a few specialty salts, probably because some cook on TV said it was the best. I have plenty of table salt. If I ever start making salt fish, or preserved meat of any kind, or salting hides, I'll run out of canning salt quickly. If all I use my canning salt for is canning I'm set for a very long time.
Rock salt can be used in a salt mill, like a pepper mill.
If you are using salt to preserve meat or fish you can go through quite a bit. I have a 25# bag of table salt and a 25# bag of canning salt. The wife has a few specialty salts, probably because some cook on TV said it was the best. I have plenty of table salt. If I ever start making salt fish, or preserved meat of any kind, or salting hides, I'll run out of canning salt quickly. If all I use my canning salt for is canning I'm set for a very long time.
Rock salt can be used in a salt mill, like a pepper mill.
I probably overdid it with the Augason Farms 46 lbs pales picking up 4 of them a year ago when they went on sale, I think 57% off on Amazon. The wife probably has at least 100 lbs of sea salt which we prefer and perhaps 50 of pink, and about 30 lbs each of Morton table salt and canning salts, but we don’t use these a bunch. The Augason Farms stuff is just in case, but the other stuff is used.
I use sea salt for everything but table (iodized) salt.
I have 20 lbs of iodized salt put back and I have a 40 lb bucket of sea salt. I may order some more sea salt.
I have 20 lbs of iodized salt put back and I have a 40 lb bucket of sea salt. I may order some more sea salt.
Citric salt.AKA beer salt. its good for cooking too.
