>> Actually you can't assume that just because the salt you have in
>non-iodized
>> that it replaces pickling salt, most all table salts contain anti-caking
>> compounds, even some "kosher" salt contains anti-caking compounds. Since I
>see
>> you are preparing "chow chow" then you are pickling, not curing. Typical
>> curing salts are not table salt, those contain nitrites and are added to
>> pickling salt to maintain the red/pink color of meats... although plain
>> pickling salt can be used just as succesfully for meat curing, only the
>> resulting product will be a gorgeous shade of *grey*.
>>
>> For pickling I suggest you use pickling salt, or read the contents of your
>> package of salt carefully to be sure it is non-iodized, AND that it does
>not
>> contain anti-caking compounds.... remember, even though "kosher" salt
>contains
>> no iodine it may still contain anti-caking compounds.
>> You can safely use salt containing anti-caking compounds for your chow chow
>> (pickling) but it will impart an off flavor (metalic) and your product will
>be
>> of poor color... fine is you like "khaki" chow chow.
>>
>> Sheldon
>> ```````````
>
>Thank you kindly for the very good lesson . I will remember it. The jar I
>have of
>curing salt was left over a long time ago . I put it in an airtight jar and
>just
>left it on the shelf, in case . But with the box gone , I had forgotten
>about the
>nitrate . I didn't want to go to the store for the salt I needed. Thought why
>not
>use this. Glad I ask and you took the time to help me. I will get the proper
>ingredients. Kate

If it's unlabled and so old you don't remember its origin than I urge you to
toss it in the trash... salt is cheap, buy new.

The *ONLY* salt I use for cooking and table use is Diamond Crystal kosher salt;
ingredient listing says "SALT". Morton kosher salt ingredients list says
"Salt, Yellow Prussiate of Soda (Anti-caking agent). I happen to have a box of
Morton kosher salt because someone (actually my brother) brought it as part of
a house warming gift, I've kept it for melting ice... the box sets on a shelf
in my garage... I don't know about yoose but don't need any steenkin' yellow
prussiate of soda on my baked potato.

I urge yoose to store all white powdery/crystaline substances in their original
container, or in a *clearly* marked jar. I keep my Diamond Crystal in the
cupboard in it's original box, with a small quantity ready for use in a small
glass mayo jar at the stove, which is clearly marked by my securely taping the
identifying part of the actual Diamond Crystal kosher salt box to the jar. For
table use when I have guests I put out my oversized restaurant-type salt
shaker, but I re-drilled the holes in its stainless steel top so that it works
well with kosher salt. Btw, I don't own a pepper shaker, in fact I have no
pre-ground pepper, it's fresh ground or nothing... I own more than twenty
pepper mills and I use them all. They get rotated as they need refilling...
and I keep three different varieties of peppercorns, black tellichery, white
malabar, and a couple-three of my own various blends.


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````