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Salt is definitely one of those food items that is often taken for granted, yet it is such an essential part of our diets.
Lately I have been trying to decide how I wanted to go about adding salt to our food storage. In the past I would usually just buy those pourable cylinders of Salt and I’d have a spare one hanging out in the pantry, but that’s just not going to cut it if there were a genuine emergency and we needed to live, for an extended period of time, on what we’ve already got on hand.
I thought about just buying a bunch of the pourable salt, but it didn’t make sense to me for long-term storage since it’s not protected from moisture.
I decided that I wanted to store it by using Quart jars and just buy a bunch of Salt in bulk, and then use my handheld vacuum sealer to make it airtight.
Read on if you would like to see how I stored our Salt:
I started out with a 25 lb bag of Iodized Salt. I found it at Winco in their food storage section. I tried looking at Costco but they didn’t have Iodized Salt(I have to use Iodized, otherwise I shake if I’m not getting enough Iodine in my diet).
I snipped the corner of the bag (a very small snip) and poured it all into ten,
Sterilized in the dishwasher,
wide-mouth Quart jars.
I filled the jars this much. I suppose you could fill them a little more, but I wanted to leave enough air for the vacuum sealer to do its job.
Next I used a clean rag and wiped the mouth of the jar to remove any salt that could get in the way of creating a seal.
I placed a sterilized lid on. The lid needs to be centered on the jar as best you can.