Well, the thing is, regular salt can be a bit coarser and may contain additives like iodine or anti-caking agents, which can affect the texture and flavor of your canned tomatoes. Canning salt, on the other hand, is free from all those extra ingredients, making it a purer and more reliable choice for canning. It's like the difference between using a fine wine versus a cheap beer - both might get the job done, but one is definitely going to give you a better result!
Another cool thing about canning salt is that it helps to preserve the color and texture of your tomatoes. When you use regular salt, it can sometimes cause the tomatoes to become discolored or soft and mushy, which isn't exactly what you want when you're trying to create delicious home-canned goods. Canning salt, however, helps to lock in the flavors and textures you want, giving you a more professional-looking and tasting final product.
Canned Diced Peeled Tomatoes - Winding Creek Ranch
Now, you might be thinking, okay, I get it - canning salt is the way to go, but how much should I actually use? The good news is, you don't need to use a ton of it - just a small amount will do the trick. It's like seasoning a dish - you want to add just enough to bring out the flavors, without overpowering the whole thing. A good rule of thumb is to use about 1/4 teaspoon of canning salt per pint of tomatoes.
So, to sum it all up, canning salt is a must-have for anyone who wants to create delicious and professional-looking home-canned goods. It's like having a secret ingredient in your pantry that will take your canning game to the next level. And the best part is, it's not just limited to tomatoes - you can use canning salt for all sorts of canned goodies, from veggies to meats and more!
Canning Salt vs. Table Salt: How To Choose? » Kowalski Mountain
