PENMART01 wrote:
> >> 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
> ```````````` Thank you again. You are right. And I didn't tell you .... but the
> salt is gone. When you mentioned nitrites before. It was gone. I like lots of
> peppers , too. But the salts I stay away from , for the most part. Health
> reasons. Kate
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