The Short Answer
Canning salt does not spoil or expire. As long as it is stored properly and kept dry, canning salt can be kept indefinitely without losing its effectiveness or going bad. The reason canning salt does not spoil is because it does not contain any additives that can break down over time.
What is Canning Salt?
Canning salt, sometimes called pickling salt, is a pure sodium chloride salt without any iodine, anti-caking agents, or other additives. It is used for home canning and pickling purposes because the lack of additives allows it to travel through the jar lid grooves and seals without clogging. The fine grain also allows it to dissolve quickly into brines and sauces.
Some key features of canning salt:
- Pure sodium chloride without additives
- Fine grained for quick dissolution
- Allows proper sealing of jars for canning
- Also called pickling salt
- Different from table salt, sea salt, kosher salt, etc
Table salt and other types contain anti-caking agents to prevent clumping. These agents can cause cloudiness in canning liquids and brines. The iodine sometimes added to table salt can also cause discoloration. Canning salt’s purity makes it ideal for home food preservation.
Why Canning Salt Does Not Spoil
Canning salt consists entirely of sodium chloride, an inorganic mineral compound. As long as it is kept dry, sodium chloride maintains its chemical structure indefinitely and does not spoil, expire, or go bad.
Table salt contains additives like anti-caking agents and iodine that may degrade over time and cause clumping. Kosher salt contains no additives but the larger crystals may absorb moisture and clump together. Sea salt contains trace minerals that could oxidize over time.
Canning salt’s purity protects it from these decomposition processes. Without any additives, there are no organic compounds present that could break down. The fine grains have less surface area exposed to air and moisture. As long as the container remains sealed and dry, canning salt maintains its original quality.
Properly stored canning salt will stay fresh and usable forever.
Proper Storage of Canning Salt
While canning salt itself does not expire, its storage conditions are important to maintain its quality. Follow these tips for storing canning salt:
- Keep in a cool, dry place away from excess heat or moisture
- Store in an airtight container with sealing lid
- Avoid very humid environments
- Do not let salt get wet or damp
- Keep container closed when not in use
Moisture causes salt crystals to dissolve and clump together into blocks. Excess humidity can also cause caking. Keep salt dry by wiping lid rims before closing and sealing storage containers. An airtight container also prevents moisture absorption and keeps out food odors.
Avoid storing canning salt near heat sources like the stove or in cabinets above refrigerators where heat vents. High temperatures exacerbate moisture absorption issues. Store canning salt in a conveniently accessible place like the pantry or a kitchen cabinet, away from sinks, windows, or other sources of moisture.
How to Tell if Canning Salt Has Gone Bad
Pure canning salt does not go bad in terms of food safety. However, through improper storage, it can become compromised in quality and usability. Signs that your canning salt is no longer performing optimally:
- Clumping/caking: Salt crystals are stuck together in clumps and do not pour freely
- Slow dissolving: Takes longer than normal to incorporate into solution
- Dampness: Crystals feel wet or look darker and opaque
- Off odors: Smells like food, mildew, chemicals
- Discoloration: Unusual colors like yellow, brown, pink, blue
Clumping occurs when salt absorbs excess moisture. Slow dissolving, dampness, and clumping all point to hydration issues. Discoloration and odors can occur when salt is contaminated by food particles or chemicals.
While compromised canning salt won’t make you sick, the altered properties may interfere with successful canning projects. Caking can clog up lids and seals. Poorly dissolved salt leads to incorrectly seasoned brines. Off odors and colors ruin the flavors and appearance of preserves.
If your salt displays any of these qualities, it’s best to replace it. Properly stored canning salt should always be completely dry, free-flowing, quick to dissolve, and plain white in color and odor.
Does Canning Salt Expire?
An expiration date indicates when a food product may no longer be optimally fresh, safe to eat, or nutrient-rich. Since pure canning salt is a stable mineral compound that does not go bad or pose safety risks, it does not have an expiration date or become unsafe to consume over time. The key is keeping it free of contaminants and moisture absorption.
The “expiration” of canning salt relates to quality rather than safety:
- Still safe to consume indefinitely
- Does not provide accurate salinity if compromised
- May not dissolve efficiently into solution when damp
- Moist clumps can clog up lids and seals
The clumping, slow dissolving, and clogged lids prevent canning salt from performing its intended function, even though the salt itself is still perfectly safe to eat.
Think of canning salt as you would other pantry staples like flour or sugar. Kept bone-dry in an airtight container, it lasts forever. But if moisture sneaks in, you compromise the quality and need to replace it.
Can Old Canning Salt Be Safely Used?
Canning salt that has been compromised by moisture or contaminants should not be used for canning purposes, even though it is still safe to consume. Damp, clumpy salt or salt tainted with odors and colors can interfere with brining solutions and jar sealing performance.
However, old canning salt with quality issues can still be safely used for other purposes, like:
- Cooking: Flavoring foods and dishes
- Baking: Like any salt in baked goods
- Cleaning: Scrubbing pots and pans
- De-icing: Melting ice on pavement (may leave residue)
Where precision is not essential, compromised canning salt can still be helpful around the home. Many people keep a designated box of “old salt” for general cleaning and de-icing uses.
Just avoid using contaminated canning salt for any application where exact saltiness is important, like curing meats. And steer clear of it when canning and pickling, where poor performance could lead to food spoilage.
Frequently Asked Questions
Does canning salt dissolve faster?
Yes, canning salt dissolves noticeably faster than regular table salt and other varieties. The fine, uniform grains have increased surface area exposure to water, allowing fast dissolution. Additives in table salt can repel moisture. Kosher salt’s larger crystals also take longer to dissolve.
Can I use table salt for canning?
It’s not recommended. While technically safe for consumption, table salt’s additives can create cloudiness and interfere with brine clarity. The anti-caking agents may also clog lid seals. Stick to pure canning salt for the most reliable results.
What happens if you use regular salt for canning?
The main risks are cloudy brine and jar seal performance issues. The additives in table salt can cause hazy pickling liquid. Kosher salt’s slower dissolution also impacts brine clarity. The caking agents may also block lid seals, leading to spoiled food.
Is canning salt the same as pickling salt?
Yes, canning salt and pickling salt are the same product. They both refer to pure sodium chloride salts. The terms are used interchangeably. Pickling salt is designed for use in homemade brined and pickled goods.
Can I use sea salt for canning?
It’s not ideal. The trace minerals in sea salt can cause discoloration and impact pickle crispness. The coarser crystals also dissolve slower than canning salt. For best results, opt for fine-grained pure canning salt.
Conclusion
Unlike many pantry items, canning salt has an indefinite shelf life. Thanks to its purity and lack of organic additives, it does not expire in terms of food safety. However, compromised salt may not functionally perform as desired for canning projects. Caking, slow dissolving, and dampness are signs your canning salt is past its prime. Keep an airtight shaker in a cool, dry place and canning salt will stay fresh forever. Use your old clumpy salt for other household tasks instead of precise canning recipes for best results.