In home canning, salt is primarily for flavor in plain vegetables, tomato products, poultry, and meat. Therefore, salt can be left out of these products to reduce the sodium content. In vinegar-based pickles, salt contributes to the flavor. For fermented foods, salt is needed for safety and flavor.
There are many types of salt available. The type to use in canning is a common question. Let’s look at some choices:
Canning and pickling salt is highly recommended for any canning, pickling, or fermentation. In canning recipes, when salt is listed as an ingredient, this is the best choice.
Table salt is safe for canning, but it contains anticaking ingredients that do not dissolve and cause cloudiness. The iodine in iodized salt can cause pickles to darken, discolor, or be spotty. Iodine can cause cauliflower to turn pink or purple.
Salt substitutes are primarily potassium chloride which can cause metallic flavors. These are not recommended for canning.
Kosher salt and sea salt can measure differently from canning and pickling salt. Sea salt contains various minerals which can cause discoloration or off-flavors. Do not use these for pickling or fermentation.
Never use rock salt, ice cream salt or water softener salt as they are not for human consumption.
