Question on canning? (How To)

by Smokey, Saturday, August 27, 2016, 12:37 (753 days ago) @ Suzie Q

We have 3 different types. One is morton's iodized salt for the salt shaker, one is pickling salt for pickling - it has a fine texture, and one is the kosher salt for making herb salts like basil or parsley salt. It is a course salt and grinds fine when ground with the herbs.

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