Although too much salt in anyone's diet can be a bad thing. Salt is required to maintain a healthy diet, not to mention it can really help improve the taste of some foods.
My question to anyone who may be able to help is:
What is the best salt to store:
- Iodized Salt typically found in every major Grocery Store or Natural Sea Salt?
I imagine that as long as its stored sealed and dry that its good almost forever. I'm just trying to decide which salt would be the best to go with, or maybe I should just store both...
Anyone have any thoughts or input?
Thanks 🙂
DaScribbler
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The body does need some iodine. Look at foods high in iodine. If you eat them regularly, it doesn't matter. If not, store iodized, but don't overdo usage. Most people get too much salt these days because they eat a lot of processed foods. SHTF and I don 't think that will be an issue. I don't even put salt in my home canned vegetables ( tomatoes, beans) but use iodized salt sparingly in my cooking. I have stored iodized and canning salt (for pickling).
Cool, thanks for the input.
I'll be adding several pounds to my preps in the new year 🙂
DaScribbler
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I buy a variety , I put in mason jars and sealed with foodsaver
Himalyan pink salt
Fleur de Sel
Iodized table salt
I've been thinking about storing both Regular Iodized salt and Real Salt (Natural Sea Salt) as both are available in Bulk Sizes and are essentially good decades when stored right.
I just have to find more storage space first 😀
DaScribbler
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I read thar any additives to salt ie iodine or stuff to keep it from caking, also turns your pickled canning dark after a while. Found some salt in bulk store that is salt and nothing but NaCl. Thats what I store plus the iodized. I also have extra, but not a great deal, of the coarse salt as it it good for when I need to draw out the excess juices such as when I make pickled cabbage or zucchini relish and the veggies have to be mixed with salt overnight. But then I wash that off and use the plain NaCl.
Costco has awesome salt grinders in himalayan pink salt and mediterranean sea salt.I think they are great for the price and go a really long way compared to table salt. Also has traces of magnesium and calcium which the body needs. I've had both my shakers on the table for almost a year and am about 1/4 way through! I would also stock lots of table salt too for all it's many purposes( killing weeds)
I don't like the metallic taste of table salt so I store kosher salt. I have a grinder to grind it for seasoning, but you can use it ungrinded for pickling/preserving. It's comparable to sea salt but a lot cheaper.
HopeImReady
"The thing about smart mother f*ckers, is that they sometimes sound like crazy mother f*ckers to dumb mother f*ckers." -Abraham .”
As a cook we always use Kosher salt, especially in stuff like preserving and brined foods. Salt was iodized to prevent diseases caused by a lack of iodine, particularly brain damage and thyroid issues (A quick google research tells me 90% of goiter worldwide are due to iodide deficiency). An easy way to figure out if you really need iodized salt is to have your soil tested for iodine. If you live by the ocean/sea, most seafood has decent iodine levels from what I understand. Mountainous areas and river valleys are the areas deemed most likely to be poor in iodine. Here's a neat link for some solid information on Iodine and its role in our diets http://lpi.oregonstate.edu/mic/minerals/iodine
Aside from that info, I've always found that "table salt" absorbs moisture and clumps up like crazy when stored, whereas kosher not so much. Our kitchen orders "diamond crystal" brand kosher salt and I find it works well for most uses. Of course we order it in bulk from our suppliers.