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Index
S · NaCl
Salt
low hazardAlso: sodium chloride, canning salt, kosher salt
FoodPreserveFirst aidWater
The original preservative. Brines, cures, oral rinses, and half of an ORS glass. Buy it by the stone, not the shaker.
- Shelf life
- Indefinite. Iodized salt can cake; the iodine slowly fades.
- Container
- Sealed. Iodized in the kitchen, plain canning salt for brines.
- Grade
- Food. Canning/pickling salt has no iodine and no anti-caking starch that clouds brine.
What it does
- ▸Curing, fermenting, and pickling
- ▸Electrolyte backbone
- ▸Gargle and wound soak in clean saline you mix fresh
Store
- ▸Dry. Iodized and canning salts labeled separately so recipes do not go cloudy or bitter.
Hazards
- ▸Too much in the body is a medical problem. Wildlife will chew bags.
Never mix
No listed pairing among the den compounds.
In the field
Simple saline (not sterile, but useful for rinsing): 1/2 teaspoon canning salt in 8 oz of boiled-then-cooled water.
Arizona note
Does not care about heat. Cares about monsoon humidity — it will brick.
Source
50 lb food-service bags. Keep a smaller iodized box for the table (thyroid).