Can You Use Himalayan Salt For Canning?

Pink Himalayan salt has taken the world by storm with its gem-like pink color and claims of health benefits. Although Himalayan salt is significantly more expensive than table salt, the price difference does not indicate its suitability for canning.

Since Himalayan salt contains an assortment of trace minerals, it is not recommended for canning. The additional elements could affect the outcome of recipes, most of which have been developed using canning salt.

Even though using Himalayan salt in canning recipes might result in a similar taste profile, it could potentially make the brine in pickles appear murky and unappetizing.

In addition, Himalayan salt is frequently coarser than canning or pickling salt. While it would dissolve if stirred into cooked recipes, adding large salt crystals to raw-packed canned goods like plain jalapenos may result in some granules not dissolving.

The popularity of Himalayan salt is primarily the result of its unusual color and brilliant marketing. There is not much difference, or even no difference, in the taste profile between the pricey imported pink salt and table salt. However, the minerals and the texture of Himalayan salt can affect the quality of canned goods, so using it is not recommended.

What Is The Best Salt For Canning And Pickling?

Canning salt, also called pickling salt, is the best choice for canning and pickling. It is an iodine-free salt that is made up of very small particles.

When preserving food by canning, using the purest salt possible is recommended. Table salts often contain iodine and anti-caking agents, which could affect the clarity of brine in canned goods, specifically pickles.

Canning salt and curing salt should never be confused. Curing salt is a variety of salt that contains sodium nitrite. This ingredient promotes drying in meat products. Although curing salt has a pink color, it isn’t the same as Himalayan salt, which has similar properties to table salt.

Is Himalayan Salt Healthier Than Table Salt?

A lot of the hype surrounding Himalayan salt is because it was touted as having superior health benefits compared to regular table salt. Research has not supported this claim, as the minerals in the salt occur in amounts too tiny to have any effect.  

Like all other salt varieties, Himalayan salt primarily consists of sodium chloride. It carries the same health risks as all other salts if consumed in excess and can contribute to everything from heart disease to kidney problems.

Himalayan salt

What Is A Substitute For Canning Salt?

The best substitute for canning salt is kosher salt. However, always check the labels, as some brands of kosher salt contain anti-caking agents, which are not recommended for canned goods.

When using kosher salt as a replacement for canning salt, slightly more kosher salt is needed than the canning salt, as called for in the recipe. The flaked texture of kosher salt means that it isn’t as compact as fine-grained canning salt, so if a recipe requires 1 cup of canning salt, it can be substituted with 1.25 cups of kosher salt.


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