Welcome, once again, my dear readers to another edition of Survival Saturday. This week we will revisit food storage and some options for certain situations. If you remember, in our very first Survival Saturday we touched on food storage (here) in that we mostly covered the various types of foods that can be stored long term and the only actual method we got into in any detail was CO
Very thorough info, thank you. And you answered several of my questions before I had a chance to ask them, such as whether the salt could be reused for future batches.
Something I forgot in the article, but it very important. You shouldn't use iodized salt for any preservation method canning, drying, salting, or any other method. While in most cases the food is still safe to eat short term it can absorb higher levels of iodine than are healthy and give the food a biter off metallic taste that is unpleasant.
Very thorough info, thank you. And you answered several of my questions before I had a chance to ask them, such as whether the salt could be reused for future batches.
Something I forgot in the article, but it very important. You shouldn't use iodized salt for any preservation method canning, drying, salting, or any other method. While in most cases the food is still safe to eat short term it can absorb higher levels of iodine than are healthy and give the food a biter off metallic taste that is unpleasant.
I would probably prefer kosher salt, but I suspect it might cost more. I haven’t bought any in a long time so can’t recall.
That is an excellent choice, however plain salt and plain sea salt are both less expensive.