Posted: 6/14/2011 2:09:03 PM EDT
| How much salt is good to store? I know you can never have enough, but whats a good number for a family of four? The LDS Calc says 20 Lbs, but I think that is generally speaking of seasoning and healthy levels. It does not take into account other uses. Is there a reason to not store iodized salt vs natural? |
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I have several hundred pounds of noniodized. My eventual goal is to get about 500-600 lbs. socked away. As I recall I have 20 lbs. of iodized but I'd have to look at my inventory sheet to be sure.
I use noniodized for canning, cheesemaking, meat preservation and a bunch of other stuff. |
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What's the different uses for iodized vs non iodized? Is it better to store one over the other? You want non-iodized for everything except putting in a salt shaker on the table... a couple hundred pounds would be real good..about 10 to 15 lbs iodized and the rest non iodized. I have my buckets labeled accordingly. |
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What's the different uses for iodized vs non iodized? Is it better to store one over the other? You want non-iodized for everything except putting in a salt shaker on the table... You can still can with the iodized, but it just makes the brine cloudy because of the anti-caking agent. edit: Where are you guys buying your bulk NON-iozided salt? |
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Quoted: Quoted: Quoted: What's the different uses for iodized vs non iodized? Is it better to store one over the other? You want non-iodized for everything except putting in a salt shaker on the table... You can still can with the iodized, but it just makes the brine cloudy because of the anti-caking agent. edit: Where are you guys buying your bulk NON-iozided salt? I've got about 50 pounds of iodized for 7 people plus trade goods. I've, so far, got about 80 pounds of solar salt. Basic use is water softener salt, though this is chunks not cakes. Far as I can tell, it's just salt, and since it's safe enough to use in a drinking water system, it doesn't seem like it should be harmful. I go through a restaurant supply house (have a friend who'll add my stuff to her orders). Kosher salt is next on the list, but is substantially more expensive. I laid back bulk first and will work on quality next  |
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What's the different uses for iodized vs non iodized? Is it better to store one over the other? You want non-iodized for everything except putting in a salt shaker on the table... You can still can with the iodized, but it just makes the brine cloudy because of the anti-caking agent. edit: Where are you guys buying your bulk NON-iozided salt? I've got about 50 pounds of iodized for 7 people plus trade goods. I've, so far, got about 80 pounds of solar salt. Basic use is water softener salt, though this is chunks not cakes. Far as I can tell, it's just salt, and since it's safe enough to use in a drinking water system, it doesn't seem like it should be harmful. I go through a restaurant supply house (have a friend who'll add my stuff to her orders). Kosher salt is next on the list, but is substantially more expensive. I laid back bulk first and will work on quality next
Yep, the water softener salt is dirt cheap in 40 pound bags for a few bucks and I see not reason no to have plenty. As far as iodizing, KIO3, etc, will work just fine, if you know the ratios. |
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Quoted: Quoted: Quoted: What's the different uses for iodized vs non iodized? Is it better to store one over the other? You want non-iodized for everything except putting in a salt shaker on the table... You can still can with the iodized, but it just makes the brine cloudy because of the anti-caking agent. edit: Where are you guys buying your bulk NON-iozided salt? I get mine at Sam's. It runs $3.48 for a 25 lb bag... You can use iodized salt for canning but I have always been told (by my grandfather) that it was not wise. It makes the canned food taste bitter over time. He claimed it would not cure meat and refused to use it... |
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Salt used to be used as money, and I imagine wars were fought over control of it. It's essential, especially if you have to resort to non-processed foods that contain little of it. I lay in a little here and there; it keeps forever basically. I read a great book that basically researched and explained how salt shaped the course of human history. You are right, salt has been fought over. It is an essential nutrient that our body needs. http://www.amazon.com/Salt-World-History-Mark-Kurlansky/dp/0142001619 |
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I have about 300 lbs. of noniodized, and I forget how much iodized... about 20 lbs, I think. If SHTF holds off long enough, I'll double both those amounts. I go through a lot of noniodized for canning, cheesemaking, meat preservation, and a couple other things, so those amounts are not at all out of line.
You want noniodized salt for all food preservation. You want iodized in your saltshaker for daily food seasoning. Iodized prevents goiter, which used to be quite a common disease, but the iodine in it messes up preservation. If you don't forsee any need to do your own food preservation, get iodized. If you think you're going to be canning and such, get both. |
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How much salt is good to store? I know you can never have enough, but whats a good number for a family of four? The LDS Calc says 20 Lbs, but I think that is generally speaking of seasoning and healthy levels. It does not take into account other uses. Is there a reason to not store iodized salt vs natural? Store at leats 20 lbs and I would even do more. If things become so bad that salt is scarce, you can always trade and barter your surplus salt. I keep plenty of extra on hand. I also store the following items for trade/barter: chocolate, sugar, coffee. |