Article Correction Needed
Dear Editor,
In the article, With commonsense planning, you can survive hard times, under SALT you state that iodized salt is used for canning pickles and meat preservation. NON-IODIZED salt is used. This needs to be corrected immediately before you kill somebody.
Sincerely,
Dinah M.
Certified Home Canner
Dinah,
This is a typo and should read “non-iodized salt”. However, using iodized salt will not kill anyone.
The reason you don’t use iodized salt in pickling is that when combined with certain natural occurring minerals in some water, it can darken your pickles.
Most table salt used in the US is iodized and it has been strongly recommended that consumers USE iodized salt as it combats iodine deficiency possible in some areas of the country.
Used in such minute amounts, it certainly won’t poison anyone. I use iodized salt in most of my canning and have for decades.
Jackie (and still alive!)
