We picked up about 6 boxes of iodized, non-iodized, and pickling salt several months ago and put them in our small pantry. Thought the boxes would be better for storage than transferring it to regular storage bags. Recently surprised to find the boxes covered with salt especially since the pantry isn't on an outside wall. How should it be stored?
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salt question
- Thread starter tturt
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- Jun 6, 2002
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We tend to buy salt in the 25 pound bags and then store it in air-tight mylar bags... just to keep the moisture out.
It is cheap stuff so there is no need to delay. Get some... you almost cannot have too much.
It is cheap stuff so there is no need to delay. Get some... you almost cannot have too much.
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- Jun 6, 2002
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Water is definitely... rather any moisture at all, is definitely the enemy of salt. It is a natural desiccant and looks for any source of water and sucks it up.
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Thanks! We were surprised because we didn't think there was much moisture in the pantry. Seems like there's many unexpected turns and twists with many of these endeavors - or it is for us.
MWood thanks for pointing out to use plastic lids. I do remember BUT thanks.
Read some about the rubber seals for jars several years ago and seems like there's not a tested standard for them. In other words, the USDA doesn't recommend any of them. This type of stuff just goes on and on.
When I recall the lids my mom used sometimes when canning, I'm amazed we're here. hehehe
MWood thanks for pointing out to use plastic lids. I do remember BUT thanks.
Read some about the rubber seals for jars several years ago and seems like there's not a tested standard for them. In other words, the USDA doesn't recommend any of them. This type of stuff just goes on and on.
When I recall the lids my mom used sometimes when canning, I'm amazed we're here. hehehe
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