What is canned salt?

salt is used as a spice and preservative for thousands of years. It was so sought that in ancient Rome soldiers often drew part of their reward into salt. Between its many uses, salt plays a major role in preserving and canning. A specific product used for this purpose is fine-grained and without iodine and anti-caking components that could bleach food. Lack of additives such as iodine and anti-caking ingredients means that it does not rotate vegetables-especially cumroin-color-free color, nor does it cause their liquid cloudy. Cucumber made of table salt would be absolutely safe to eat, but they wouldn't look very nice.

This type of salt is also used in preserving meat, such as ham or sausage secreted by salt. It is vital to the chef to use the specified amount of salt required in the recipe, so meat (or cucumbers) will be maintained. If enough salt is not used, bacteria can grow in canned food.

Salt made for preservation can be used as table salt, but without cloth substances could be clustered on wet days. One solution is to put several grains of uncooked white rice in the salt shake. The salt that has already strengthened can be separated - the chef must only spread the salt into baking sheet and warm it up in a slight oven for a few minutes. The heat evaporates moisture.

Canning salt is available in most supermarkets where other canning supplies are sold. Shoppers can look for canning containers, lids and bands and fruit pectin and it is likely that this salt will be in the same area. It is also available from shops in rural areas where food can preserve and canned.