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No...and yes. Canning Salt and Kosher Salt are the same chemically speaking, as in pure salt (NaCl) with no additives such as iodine or anti-caking agents. These additives can react during canning and storing, giving unsightly colors or flavors and give you a not so kosher situation. The difference is in their crystal size and density.
Canning salt is very close to the consistency of regular table salt/sugar vs the significantly larger Kosher salt crystals. This means that a box of Canning salt is quite a bit heavier than the same size box of Kosher salt. The smaller crystals allow for easy solution in cold liquids as you might be doing in a brine or pickle and other such canning projects. The large sharp crystals of Kosher salt are traditionally used in salting meats since the crystals cling well to the outside thus drawing out non-kosher fluids within, although Kosher salt has many uses around the kitchen.
Especially for a cold brine near saturation Canning salt is recommended. Where a brine is used for room temperature fermentation follow the recipe precisely as the salt concentration is crucial for avoiding bad bacterial invasion. Otherwise Kosher salt can be directly substituted if the recipe goes by weight. Alternatively Canning Salt is about a third heavier for a given volume.
Some salts with only the word Pickling, ideal for pickling, Coarse Salt for pickling, etc. on the label will also be free of additives but they can have larger crystals than canning salt, very close in size to Fine Kosher salt. The easiest way to tell is to compare them in the store by picking up the boxes. The Canning salt consistency will be the heaviest. Boxes of the same size will help. All these salts are fundamentally the same so providing you have a recipe that calls for salt by weight and you don't mind extra stirring use them interchangeably.
Of course no salt is free of trace molecules, having unique characteristics depending on the source mine. But these trace minerals are in such low amounts that they can't be tasted. Sea salts, although they may be natural and free of additives such as iodine, have other naturally occurring "additives" including organic compounds. These are trapped by the evaporation process in more than just trace amounts thus giving it that sea salt flavor. Sea salts give unpredictable results canned and so are not recommended.
Wiki User
∙ 11y ago
Wiki User
∙ 11y agoNot exactly, but close. They both have large crystals, which is why they're better than table salt for cooking. Sea salt often has other minerals in it, that can affect the flavour.
Wiki User
∙ 13y agoIt is pretty much the fine-ness of the grind. Kosher salt is fairly coarse while pickling salts are normally ground into smaller crystals.
Wiki User
∙ 13y agoNo, they're not the same but you can use kosher salt (coarse granule) salt in a pinch.
Wiki User
∙ 13y agoAny salt can be used for canning. Kosher was the recipe authors favorite probably for religious reasons.
Wiki User
∙ 9y agoKosher salt has greater grain size and generally is not iodized; but the chemical compound is the same - sodium chloride, NaCl.
Wiki User
∙ 9y agoYes, it is normal.
Wiki User
∙ 14y agoYes
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If the recipe calls for 1 Tbs of kosher salt do I use 1 Tbs of the kosher style flake salt?
All salt is kosher unless something is added to it that isn't kosher. Kosher salt is just a large grained salt. Use the same amount of any salt.
When canning tomatoes do you need to add salt?
It isn't necessary to add salt to canning tomatoes, but if you do, be sure to use salt with no iodine.
When blanching foods does salt affect the color?
When doing any type of canning or perserving, do not use regular table salt, which can alter the color. Instead use canning salt or sea salt.
When should you cook with kosher salt and when should you use iodized salt?
Most salt is kosher by default unless additives such as flavourings are added, at that point the salt would have to be certified kosher. 'Kosher salt' refers to a large grain salt that is used during the process of kashering meat. Iodized salt is kosher.
Can you use iodized salt if the recipe says kosher salt?
Yes, you can. Kosher salt is the same as table salt, only a larger granule.
What can you substitute kosher salt with?
Any serious difference exist between kosher salt and standard table salt.
How many cups equal 1 pound pickling salt?
It depends on the brand of kosher salt you will be using as it varies in strength. if you use Morton's Kosher salt use 2 cups to = 1 pound, or if you use Diamond Crystal Kosher Salt 3 cups to = 1 pound.
Can you use kosher salt in place of course salt?
Yes
Do you use kosher salt in your kosher dill pickles?
All salt is kosher unless something is added to it to render it not kosher. If the question is in regard to kashering salt, the salt used to kasher meat, that product is not suitable for cooking as it is an extra coarse salt that does not dissolve well.
Where to buy kosher salt in Bangkok?
By default, all salt is kosher unless something is added to it to render it not kosher (usually flavourings). If you're just following a recipe that calls for coarse kosher salt, any coarse salt will do, or you could just use table salt.
Can you use kosher salt for a salt water colon flush?
yes
Can you use canning pickling salt to brine turkey?
Yes - you can use pickling salt to brine turkey. The main difference between pickling salt and other salts are grain size and iodine. Table salt has iodine, pickling salt does not. The iodine is only added to table salt to add that nutrient to our diet; it has no effect on brining turkey - it doesn't hurt but it doesn't help. Pickling salt is also very fine-grained, to speed up dissolving in water to create a brine, so it is useful for solutions needing salt. Typically it is even finer grained than table salt and much finer than rock salt or kosher salt. When you think about it, canning salt really is designed for brining processes so not only CAN you use it to brine turkey - it would probably be the PREFERRED type of salt to use to brine turkey.
