Melba's Jammin' wrote:

> In article >,
> ChattyCathy > wrote:

>> Looking good.
>
> Thank youp they are very good.
>>
>> Silly question... what's 'canning salt' exactly? I've seen Dad make
>> B&B pickles pretty much the same way, but IIRC he just used coarse
>> salt.
>
> Not a silly question if you don't know the answer. The term refers
> to
> plain salt--un-iodized and without any anti-caking ingredient. It's
> marketed here (by Morton's, the only brand I know for it) as Canning &
> Pickling Salt. It's recommended for pickling; apparently, regular
> iodized table salt can cause cloudy brines. As far as coarseness
> goes, this is more like 'regular' table salt than Morton's Kosher Salt
> -- grains of kosher salt are larger.
>
> http://www.mortonsalt.com/products/f...g_Pic_Salt.htm
>
>
Yeah, thanks. I found some answers when I googled. I must admit I've
never looked for 'canning salt' specifically, so it may well be
available here.
--
Cheers
Chatty Cathy