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Tag Archives: salt
Something that is often forgotten in people’s preps is salt and sugar. Now, the reaction of most people when I tell them to store salt and sugar, is that these are not important items. Some even make the statement that for health reasons you should not store them. I am as health conscious as most people and try to avoid things that are bad for me. However eating sugar and salt is a better option that starvation, which can occur if you are unable to preserve your foods.
My wife and I have spent quite a bit of time learning different ways to preserve foods.…Read More...
Until I was asked a question about the different types of salt that are available, I had no idea there were so many types. Since then I have done some research on the varies types and how they are best used.
Iodized table salt is the most common. This is the typical Morton Salt that most of us have in our saltshakers at home. The reason it’s called “iodized” is that today, most salt manufacturers fortify the salt with iodine. Iodine deficiency causes thyroid gland problems, including “endemic goiter”. In many countries, iodine deficiency is a major public health problem. Unless you have an alternative source of iodine such as kelp, I recommend that you stock iodized salt.…Read More...
I recently came across a cookbook from the 1850. That cookbook is very interesting covering all types of pioneer cooking. One of the articles covers the preserving of shad, a type of fresh water fish. The recipe used for shad can be used for any fish.
The following recipe is taken directly from the cookbook.
“Clean the shad nicely, place them in layers with back down, and laid open so as the inside of the fish may be up. Sprinkle each fish plentifully with ground salt, and let them stand twenty four hours. This draws out all the blood. Wipe them all dry with clean napkins.…Read More...
Until a 150 years ago salt was expensive and often hard to get. Then the main use of salt was as a food preservative. It could be used for pickling, brining or dry curing meat. Today I am going to talk about brining and the type of salt you should store for preserving food.
The use of canning or pickling salt is recommended. While both iodized and noniodized may be safely used, noniodized is preferred. Noncaking materials added to table salts may make the brine cloudy. Flake salt varies in density and is not recommended for use. A friend who pickles several hundred pounds of cucumbers and olives a year will use nothing but noniodized sea salt.…Read More...
How much salt do you store? I personally store an excessive amount of salt. It is cheap, stores indefinitely, if protected from moisture and can be retained in its original packaging. Salt was used as a preservative prior to refrigeration (salt fish, salt pork, salt beef, etc.) Because of its many uses as a food preservative and its low cost, I recommend you store at least 100 lbs of salt.
There are two main types of salt you should consider, canning and iodized. Iodized salt is the common table salt most of us use. It has iodine added. Canning salt contains no additives such as iodide or anti-clumping agents. …Read More...