What is the difference in canning salt and regular table salt? Can they be use interchangeably?
By Peggy
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I believe you can use them interchangeably. Canning salt doesn't have the anti-clumping additives of table salt. Those additives can discolor some canned foods. Because it it is without those additives, it is more likely to clump than table salt.
No, they shouldn't be used interchangeably, if they could, recipes would not specify canning salt. Table salt will turn the contents dark, the brine cloudy, and settle to the bottom of the jar - all caused by the iodine and anti-caking additives.
I have found that many brands of kosher salt also contain an anti-caking agent.
What does this imply? Is it a good thing or a potential negative for using Kosher instead of Canning (e.g., you only have Kosher on hand and are prepared to can something).
Depending on the brand, Kosher salt might contain additives. The additives can affect the taste and flavor of foods over time.
They are not exactly interchangeable. Canning salt is purer than other salts, with no additives. This means that it will not affect the foods you can in color or taste. Here is some information I found on the Morton salt website:
"Morton® Canning and Pickling Salt is a pure granulated salt which does not contain potassium iodide, dextrose or an anti-caking agent. In other words, it does not contain any additives. This salt product can be used in cooking, baking, canning, pickling and for the table."
Interestingly, Morton's doesn't make a Kosher canning salt, although there are other brands that do. You can also use sea salt for canning.
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