Pickling salt, canning salt, or kosher salt without iodine or additions are the finest salts for long-term storage since they don't go bad. Because of their purity, they may be used in a variety of ways. Sea salt is also a wonderful option, although it is more costly. If you choose this route, make sure that it is not iodized because that will change how it melts in your mouth.
All salt loses its flavor over time if it isn't used soon after it is harvested from the ocean or mined from underground deposits. This is because all salt consists of sodium and chlorine atoms bonded together with some oxygen molecules trapped inside the crystal structure. The oxygen molecules are sensitive to heat and light, so both heat and light cause the flavor to evaporate off salt. This is why plain old table salt is best saved for seasoning food as it is only burned at high temperatures, which destroys its ability to add flavor to your cooking.
The best way to preserve the flavor of salt is to never mix salts with other ingredients. For example, if you were to mix regular salt with smoked salt or flaked salt, the smoke or flavoring would disappear into the mixture instead of adding to it. This is why we only use fine sea salt on our dishes at Chez Panisse - no other salt is even considered for use in the kitchen!
Common table salt is OK; however, it should be non-iodized and free of additives. Rock salt or Kosher salt are both good alternatives since they are pure sodium chloride with no additives. Other types of salt may cause your fish to die from too much sodium.
Table salt has additives such as anticaking agents, anti-caking agents, and coloring. These additives help salt remain dry and prevent it from clumping together, but not all anticaking agents are created equal. For example, calcium carbonate is an anticaking agent used in some salts for their buffering properties, while other salts contain aluminum oxide which can become airborne in the water and lead to lung damage in humans and animals. Also, some colored salts are made with copper or iron compounds that can turn the water green or red respectively. These colors aren't harmful to your fish, but they could affect how well you see them in the aquarium.
Too much salt in the aquarium can also be harmful to your fish. If you add common table salt to your tank annually in the form of flakes, dust, or granules, then your fish are consuming it every time they eat food containing salt. This adds up over time and can cause serious problems for your aquatic life if you don't keep the salt level below 15 grams per gallon (3.78 ounces per 4 gallons).
Non-iodized salts, on the other hand, contain a broad variety of salt kinds, such as pink Himalayan salt, pickling salt, and kosher salt. Iodized table salt is not an acceptable alternative for these non-iodized salts' distinct flavor, texture, grain size, or color.
Iodized salt is salt with iodine added to it to prevent you from getting too much sodium. Too much sodium can lead to high blood pressure and other health problems. Although healthy people may be able to handle more sodium than others, for those who are already at risk of heart disease, diabetes, or other illnesses, it's important to limit your intake of this mineral because too much of it can be harmful.
Some countries that do not add iodine to their salt supply have found that their population consumes too much salt. India, Russia, and Turkey are a few examples of countries that rely exclusively on natural salt deposits under their soil to produce salt. These countries often find it difficult to meet the demand for salt because there is no way to store it once it has been harvested.
The solution? Add iodine! By adding small amounts of iodine to salt production it becomes possible to meet the demand for this essential mineral while still providing a natural source of salt. Iodine goes into both iodized and non-iodized salt, so there is no difference in quality or taste between the two.
It is always preferable to store salt in an airtight glass jar, or to utilize wooden or ceramic salt boxes or pigs. These allow for increased air movement and keep moisture at bay. If you use a salt shaker, make sure it is not made of plastic, because this will keep the salt dry and unusable after a few months.
Salt does not need to be refrigerated, but if you plan to use it within several days, keeping it in a sealed container away from other foods that will affect its flavor is recommended. Salting water is an important part of many recipes, so having fresh salt available is helpful.
Salt has a long shelf life when stored in a dry place away from sunlight. It may also be frozen for longer storage.
The best way to use up old salt is to donate it to charity; otherwise, put it out back where it can help fertilize your garden.
Keeping salt away from moisture is the best method to store it. As a result, the salt storage container should not let water or wet in. The container should be able to remain sealed for an extended period of time without contaminating the salt or allowing moisture to enter.
Salt does not need to be refrigerated and will not cause any damage if frozen. For maximum preservation, however, we recommend storing salt away from heat as well.
There are many different materials that can be used for salt storage. These include glass, clay, metal, and wood. Each type of material has advantages and disadvantages which are discussed below.
Glass containers are the most common type of container used for salt storage. They are extremely durable and resistant to contamination. The main disadvantage of glass containers is their cost. Also, if they are broken they can contain shards of glass that could cut someone.
Clay containers are less expensive than glass but are also less durable. They can only be used for several seasons before they need to be replaced. If exposed to moisture or chemicals in some salts, then the seal between the lid and the container may come off. This would allow for contaminants to get into the container.
Metal containers are the most durable but also the most expensive option.