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Tag Archives: brining
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...