Why Store Salt?

[@ostekuste3646]

My grandfather had wooden troughs full of kosher Morton’s salt in his smokehouse. He would bury whole ham hocks in it for a period of time to draw out moisture, pull them out and pack more clean salt and black pepper on them. Then he wrapped them in old burlap seed or feed bags and hung them from iron hooks to smoke them. The memory of being sent out to the smokehouse with a knife and plate to cut a slab of ham for the family dinner still brings back those smells, something few now know.

[@RoseRedHomestead]

Thanks for letting us know about your family experience with the smokehouse. Jim

[@bondee5865]

Hi 🙋🏼, it's good to hear about the tried and proven ways of cooking that your family had. My husband's family had a smoke house when he was growing up too. We're going to try preparing meat this same way; but use a smaller type smoker

[@kathymc234]

Oste, that sounds delightful.

[@ldahl04]

​@@RoseRedHomestead just learning alot from you. So educational. Turning 65 end of month. I trust to follow all Your advice. ❤

[@sherryland9327]

I was wondering what they used before this so called "curing pink salt"

[@briangarman4379]

I store my salt in mason jars with the plastic canning lid. Don’t use metal because the salt will destroy it.

[@girgriffin4902]

The plastic lids are also good for balsamic vinegar. I bought some in quart jars, with a regular metal lid, at a local farm store and when I went to use it, it took a while to get it off because it had rusted so bad. Btw, peanut butter jar lids, mayo lids and parmesan shaker lids all fit beautifully on a regular mouth canning jar, for any non canning storage uses. So if you make your own spice blends or want to have a shaker of diatomaceous earth handy to sprinkle in the garden, you've got a great little container to do it.

[@charmc4152]

I use the lid from a Kraft Romano Asiago cheese blend container on a squatty little 8 oz Ball canning jar to keep baking soda by my kitchen sink. I love that I can just easily shake out some baking soda onto a pan with stuck on baked or sticky food residue. I'll have to try some of my other lids from prepared foods to see how they fit and if they make sense for cross-purposes. Great tip! Thank you!

[@danniemcdonald4903]

Growing up, I remember my grandmother always put a couple of grains of rice in the saltshaker sitting on the kitchen table. She said it kept the salt from clumping (hot humid Mississippi). I still do that.

[@kaesmomFitz]

Growing up near the ocean, we always did this too. I think to this day my mother STILL has rice in her salt shaker, and she's nowhere near the beach any more! :)

[@vikkisoderquist6013]

I do that as well!

[@shannonadams3101]

We do that in NC too. Even though we have A/C and clumping salt is no longer an issue, like it was at my Granny's house, it's just 2nd nature to do it!

[@dustcloudfeatherstone8195]

Yes. We did it in Indiana too, up near the lake. Can't remember how old I was before I ever asked why there was rice in salt shakers everywhere. Even restaurants!

[@igitahimsa5871]

I added raw rice into my Salt Shaker in S FL for many years bec of the humidity. Once I forgot and emptied the salt shaker into the mashed potatoes by accident :-). We and our dinner guest had crunchy mashed potatoes that night :-)..

[@C2yourself]

I started packing a 2lb container of salt in my 5 gallon buckets on top of mylar bag full of beans, rice & oats. 10-20 years from now whomever opens the buckets will have the salt readily available

[@ruthferguson7438]

Are you sure that was your plan?

[@ruthferguson7438]

I have such pain in back of neck my doctor calls it whip lash.

[@cmont5636]

I was thinking about doing the same thing!

[@reniermeyer1866]

Thank you, Jim and Pam, for being the salt of the earth. Through your kind and caring instruction, I have learned Slso mutch over the last year and a half..

[@Ikyllashandra]

Im sure there are so many of us that cannot thank you enough for all your well informed instruction

[@KHX274]

So glad you covered this topic. One thing to consider regarding Himalayan salt is that it might have explosives residue because of the way it is mined. Redmond salt all the way for me 🇺🇸

[@girgriffin4902]

My parents always had a few grains of rice in our salt shakers to absorb moisture. For bigger containers, they'd put some rice in a pouch of tulle and tie it with a ribbon or thread. It worked like a champ.

[@liliankuhn4671]

They started making iodized salt because most of the US population was severely iodine deficient, so they added it to salt for our benefit.

[@ruthbloink9095]

This is so true. The area around the Great Lakes was known for a time as the goiter belt because of the lack of iodine in fresh fish and fresh water.

[@lisawilson3833]

The Norton and other salts since pandemic do not have iodine added as less expensive.

[@helenhalford7927]

Is it true that hypothyroid people benefit from iodized salt and why does it go bas after 5 years.

[@mwahl1686]

@Helen Halford I can't speak to the first part as I'm not a medical professional, but the best by or expiration dates found specifically on iodized salt relate to the iodine; it dissipates over time. If one is depends on iodized salt for iodine intake, using it while "in date" is best.

[@mtnestrobin]

I found the breakdown of the many salt varieties enlightening. Especially that the minerals found in some salts exist readily our foods. The only thing left out worth mentioning regarding salt storage is, that salt (like sugar) stores better WITHOUT use of an oxygen absorber!

[@patriciamiller4412]

Yes!! Sugar becomes stone hard when an oxygen absorbors is added.

[@normaortega4654]

Thanks for your diligence, consistency and hard work! Y'all are true teachers at heart. The Lord bless you and keep you!

[@MyTube4Utoo]

Salt is incredibly important and necessary, of course, but also (I believe) it's mostly taken for granted, by many. When something is ubiquitous and cheap, most people don't really give it a second thought. I bet at least 95% of the population would never think, _"I'd better have a bunch of salt stored, just in case."_ If salt was suddenly not available, or very hard to get, people would then understand exactly how valuable it is. There have been wars fought over salt. Including, but not limited to, the 'Salt War of 1482 - 84,' and the 'Salt War of 1540.' I don't see salt just no longer being available, ever, but I can easily imagine *SEVERE* disruptions in our supply chains. I expect it. I've got *LOTS* of salt stored in various containers, including sealed #10 cans, but I also just added (2) 10 - pound buckets of Redmond Real Salt to my shopping cart, and I'll be buying more. As the state of the country (and the world) keeps deteriorating, I'm stocking - up on everything I can. I've got a really bad feeling, and I learned decades ago to trust my gut instinct. Thank you for the video.

[@reneemohr4502]

Celtic Salt from Selina’s naturally is the best due to the processing keeps the mineral in tact. Celtic salt has 82 minerals with it.

[@sandrajohnson9926]

Redmond Sea Salt is what we use now. To salt the water for pasta or hard boiled eggs, we use Morton Salt. Thanks for the education, Miss Rose. And Jimbo. A family of 3 adults in this household use about 96 ounces a year of Redmond Sea Salt.6 pounds annually, I think.

[@RoseRedHomestead]

Thank you for your comments. We appreciate you watching our videos. My given name is James, but I prefer Jim when introducing myself to new people, reviewing the syllabi with students at the beginning of the new semester in each of my classes when I was teaching, talking with family and friends, or signing-off at the end of the Comments on this channel. On the other hand, in formal situations like contract signings, purchasing major items, and job applications, it is James. Thank you for understanding, Jim.

[@kathleenstahl3315]

I also like the fact that u explain everything SOOO clearly with scientific explanations that u make easily understood...u r an amazing Professor with a great side kick camera man...LUV U GUYS BUNCHES FOR ALL YOUR INFO AND INSTRUCTIONS THX A MILLION🥰👍🙏🙏🙏

[@nullpip]

Hi, Pam. I have to thank you for everything you do, but most notably the scientific perspective you bring to every video. Until recently, I did very little cooking & almost no food prep. When I got into this, I did a deep dive into these topics on Google & KZbin. The amount of misinformation, pseudoscience, click-bait, anti-GMO propaganda & health food industry hype was seriously offputting. Thanks for being a source that doesn't use any of these shady tactics.

[@truthmatters8241]

Do you know what her background is? Just curi0us because she said "fringe" a coupIe of times and that concerns me. There were some heIpfuI hints that seem vaIid.

[@cynthiafisher9907]

@@truthmatters8241 She is a retired college professor and I believe her religion is LDS. Why does it concern you if she uses the word fringe?

[@nullpip]

@@truthmatters8241 Good question. Both her & Jim are former university professors, which is a good indication. That alone isn't enough, since some quacks make it to that level. Separating the scams from the science-based people is difficult, but by applying critical thinking & identifying reliable sources you can get a good idea. There's no easy formula to tell one from the other, but since this channel doesn't try to sell you any miracle solutions, doesn't make any extraordinary, magical claims, focuses on evidence & results of studies & encourages critical thinking, it tells you something about their approach. Separating quacks from well-meaning people takes a bit of knowledge & effort. I'd like to think I've got some of both, which is why I celebrate this channel, since they've convinced me. EDIT: To quote Tim Minchin (more or less): Do you know what they call alternative medicine which works?... "Medicine" Demonstrable solutions won't remain fringe because they've been demonstrated to work, which tells you something about the ones that remain in the fringes.

[@truthmatters8241]

@@nullpip Thanks for your thought provoking comment. These days I take quite a bit with a "grain of saIt" and aIways enjoy different perspectives. Your first paragraph is so true. We aII come with our biases and I Iike to know where those biases may come from before judging or fuIIy accepting any random content.

[@truthmatters8241]

@@cynthiafisher9907 Because I don't know anything about the content provider I had no way of knowing what "fringe" means to her. Sometimes fringe means uninformed, or not popuIar or common, or a way of discrediting something you personaIIy don't beIieve. Much of what she says seems vaIid in a common sense sort of way. It heIps me to determine how much trust I put in her presentation. I'II weigh it out as I Iearn more. I've gotten some great food storage ideas from this channeI.

[@ml.5377]

Where I live, hot salty water flows from a mountain in Maras and it is dried in salt flats on the sides of the mountains since Prehispanic times. We get Fleur and simple salt in chunks, blocks, etc. depending on the layer harvested and the person who harvests it. It has a lot of minerals. Very important to store.

[@RoseRedHomestead]

We agree with salt storage. Jim

[@kathymc234]

That sounds lovely.

[@donnathomas3612]

Thank you. You have perfect timing with this video. Due to hypertension, my family stopped adding salt to our food, baking, and cooking when I was in middle school. At 63, I don't even have any in the house. Yes, it's now on my grocery list tomorrow.

[@mrsranmac1737]

So many people don't realize that if the grid does go down, we won't get anymore!!!

[@glorybe2Son]

She is right. Storing salt will be most important because you can use it to preserve meats and other foods and Our bodies need it.

[@kaesmomFitz]

Your timing for this was perfect! Just this morning I was googling how to store salt long term. Thank you so much!

[@lindawilliams1314]

There are 2 adults in my household. We store a years supply at all times. I plan to go to 2 years supply this summer. I store pink himalayan salt, but now will definitely check out Redmond.

[@susantippitt8631]

For everyday use, I use picling and canning salt, but for sprinking on food, I like the taste of pink Himalayan salt. The next time I need to buy salt, I am going to buy Redmond salt. I can taste the chemical additives in table salt, so I don't use it. I have had a boc of salt solidify due to humidity, so I took it out of the box and grated it on my box grater, put it in a plastic covered bowl, and it was as good as new.

[@truthmatters8241]

Great tip using the box grater, I miss the wisd0m I used to get from my mom at a moments notice. She wouId have known that.

[@ChasingtheJoneses]

When the global shutdown occurred, people in the USA were boarding TP. But in Uganda, our friends were hoarding SALT.

[@susansouthard]

If you take a small Muslim bag, fill it with rice, tie it off, put it in your little bucket of salt. It will help remove the moisture and keep your salt from clumping.

[@RoseRedHomestead]

That is interesting to know that muslin fabric can be used in that manner. Jim

[@ml.5377]

If you drop something in water and then put it in rice, it is saved. I've done it with USBs and earphones in the washer, etc. When I was small, we would put grains of rice in the salt shaker to keep it from humidity.

[@maryschmidt6945]

Medicinal, I thought you would touch on Epsom salt. I grew up hearing that soaking an infected area in Epsom salt/water solution would help draw out the infection. Also great for bathing in. That is another salt to talk about-bathing salts. Very popular now. Thanks for the research and info on salt.

[@RoseRedHomestead]

Yes, I grew up hearing my parents (especially from my father) talk about and use Epsom salt for the swollen ankles and arms when I got hurt playing. Jim

[@Amanda-cn3pk]

Epsom salt is actually not a salt, its a mineral compound of magnesium and sulfate. Definitely something to keep on hand though.

[@brendastratton1306]

I had never heard of Redmond Real Salt until recently, but I will be ordering some. I have a half dozen boxes of canning and pickling salt. I left them in their original boxes for easy identification, but I vacuum packed them for long term storage. I never thought about putting them in my food storage buckets. Great ideal

[@RoseRedHomestead]

Wonderful!! Jim

[@joyannkjb4l250]

THANK YOU !! 🤗 👍👍 as ALWAYS God bless you both!!

[@debbiecurtis4146]

I love science, and appreciate the way you research and explain things. Who would have 'thunk' I could learn so much more about salt? AND on a totally different subject, THANK YOU times a million for the video on HONEY-GINGER syrup! It is now a staple in my house, not just for adding to any kind of tea, but on some foods as well. Yesterday, I put a drizzle on sweet potatoes, and it is wonderful!

[@RoseRedHomestead]

We are happy that you are able to use the things we can on so many different items. Jim

[@lidip8700]

I never knew salt could be so interesting! I love you videos, so so informative!

[@Margo5050]

The soil in the Midwest has very little if any iodine in it. When I was a little kid in the 1950s people with goiters were a common site. It was stressed in those days to use iodized salt.

[@girgriffin4902]

Ancient cultures knew the alue of salt. "Worth his salt," is a saying for good reason. The term Salary comes from Sal, meaning salt because people were paid with rations of salt along with any money given. Also saying some people are "The salt of the Earth," means they're good people of great value.

[@barbschueller4027]

You are a very interesting lady to listen to. This was just great. Thank for sharing all of your knowledge

[@mary1973tx]

I was in my mid twenty's when my first born daughter under went a heart surgery and one of the advice of the doctor was to monitor her Salt intake not fully understanding the doctor's advice I stopped using Salt did not even had a Salt shaker after a few years I became ill went to Mexico saw a doctor and he run some test I had this tiredness and at felt disoriented that was not normal for a 25 year old mother the test revealed that I was lacking iodine and Salt doctor explained and we started using Salt again all good 🙂

[@RoseRedHomestead]

Glad all is well now. Wow! What an experience!

[@estaisadore6188]

God bless and thanks for all your awesome advice...😊🙏

[@RoseRedHomestead]

You are very welcome.

[@brendaokuda2158]

I just can't tell you enough how much I enjoy your videos. You, my dear, are one smart cookie 🍪 So informative & timely. Thank you so much for every single video you put out. My grandmother tried her best to teach me, but after 40 yrs I had forgotten so much. Now, at 60 yrs of age, I am constantly viewing & learning from you. So much appreciation for you. Respect & love from East Texas 💖💖💖

[@bonnie5601]

Another excellent, interesting, and practical lesson! Can’t wait for your bread book!

[@Frandalicious66]

At 57 yrs of age I have a clearer understanding than of salts, THANKS PAM ❤

[@RoseRedHomestead]

Glad it was helpful! Jim

[@lindajacquot5391]

I learn something new every time I watch you. Thank you for the salt tutorial. It's a very interesting subject.

[@KoniB.]

Loving these Why Store? videos.

[@RoseRedHomestead]

Thanks! Jim

[@debbybrady1246]

I grew up with that little image too. I'm rather a "salt snob"..I have 5 different ones on my dining table and several in the kitchen. Thanks for video. I never thought of storing it.

[@RoseRedHomestead]

I had not thought of having a variety of salts on the dinner table, in the kitchen, yes. Jim

[@teresamexico309]

Be prepared and salt is important! Thank you Pam and Jim.

[@roraev9296]

Now I'm not embarrassed to admit that I never understood the Morton Salt logo either. I only recently figured it out, like about 15 minutes or so when Pam told us what it meant.

[@hannahr.n.5791]

LOL! I read through the comments to see if anyone would admitted that they didn't get the point of the Morton Salt slogan. Because I myself didn't have a clue. In fact I think Pam is one of the few people that would naturally get that. LOL

[@Margo5050]

☺️ 😂 There’s a page “I was this old when I learned ….” After 65 years I learned to push in the tabs on the rolls of tin foil and wax paper so they will stay in the box.

[@truthmatters8241]

@@Margo5050 Oh, dear. Didn't know that!! L0L

[@michellerose6721]

​@@Margo5050 tabs on foil and plastic wrap??? Now I have to go look!!!

[@karenmyers7122]

Thanks for showing us the varieties of salt. And how to use them. I would like to have a mini vacation this summer to go tour the Redmond Salt mines. That would be quite interesting.

[@baronepam]

So much solid information, I didn't know the iodine in salt had a shelf life! Thank you.

[@JayP-kd5rc]

The iodine goes, but the salt is still fine to use.

[@imari2305]

Hi Jim and Pam! Thank you so much for this video. I never thought about storing salt. My mom (RIP) used Diamond Crystal, Red Cross and Morton's iodized salt whoever was on sale. Salt use to be so inexpensive and now it isn't. I've been using Pink Himalayan salt since 2014 and was introduced to Redman's through the homesteading community I follow on youtube. I plan on buying some very soon.

[@reciebrown4941]

Hello. I thought all thought all the Mortons was Ionized. I just realized I have 3 non iodized and one iodized. Thank you. I always learn something from your videos. ❤

[@RoseRedHomestead]

Glad it was helpful!

[@Margo5050]

I’ve been using “Fine Celtic Sea Salt” in the Navy Blue bag. It’s exquisitely delicious. 😋

[@RoseRedHomestead]

Thank you for watching our channel. Jim

[@kathysoltys3104]

It's my favorite too. Getting spendy, though.

[@yellownightjar]

Luv u & your hubby . Thx for sharing all your great info as im listening & learning . Prayers & blessings🐾💕👀

[@RoseRedHomestead]

Thank you so much.

[@Icewing10]

I LOVE Redmond's salt. I need to get sea salt for the minerals.

[@knackfulknitter]

Great and thorough presentation on salt. I now know the story behind…when it rains, it pours. I vacuum seal my iodized salt and will get the Redmond’s salt. Thank you!!!!!

[@RoseRedHomestead]

Great!! Jim

[@angiemarriott]

Love Real Salt, its a great product that you can use on your food, for canning and fermenting. The company has excellent customer service too.

[@victoriasprague7014]

Pam can you please make a video on why salt substitute is better for people with high blood pressure than regular or any kind of salt

[@GardengateDreamer]

Thanks for sharing the Morton salt history. I never knew why the slogan was as it was, very enjoyable.

[@Famcke]

Very interesting. Learned a lot from this video. Thank you so much 💐💙🙏🇺🇸

[@jb5959]

Thank you for your explanation s. Especially your view on sea salt. We use Redmond. Who knew there were so many kinds of salt available?

[@boofuzzie]

I love how you break down the different salts. Thank you

[@revksjacobs]

Appreciate this video! I have been using Redmonds for the last few years. Now pickling salt when I do canning. Thank you!

[@nancytownsel419]

I use Celtic Salt for fermenting. I use Morton Iodized for every day. Thank you for sharing. This was so informative. I need to go buy some salt and containers for them. God bless you.

[@churchbouiemcclendon2254]

I love your Chanel. Because you take the time to share the truth. God uses you. Thank you much 🙏 respect ❤️

[@judyhanson7483]

Thank you as always! You always present the critical information so concisely. You are a great teacher!

[@diannejeffers4731]

Yes, this information was very useful. I appreciate very much, the research you put into educating us. As I’ve said before, I trust you and you are my go to source. Thank you both for the time and care you put into your videos.

[@diannejeffers4731]

I took your advise and just ordered a 10 lb bucket of Redmond’s salt.

[@PattyLU2]

Fascinating! Thank you for this great mini-class on salt!

[@RoseRedHomestead]

You are very welcome.

[@sheliafarmer]

I have gotten hooked on sea salt , it has a sweet taste to it

[@JoyfullyOrangeDeborah]

I have many salts, but one I keep in stock that most people don't consider is potassium based instead of calcium based. I have Redmond's, pink Himalayan, kosher, table salt with iodine as well as without. I don't have enough stored though. I almost bout a 50lb bag but it had the yellow prussiate of soda in it which is not good for fermenting (if I ever get around to trying it), which most store salts have, including kosher. The sea salts do not have that added, even the cheap ones. As far as the iodine in the salt, many doctors & dietitians have said it isn't enough to do much nor is it always the kind our bodies need. Go figure. Thank you Jim & Pam for all you do! Many Blessings from Deborah in West Virginia!

[@RoseRedHomestead]

It sounds like you know your salts. Jim

[@brauliavalenzuela3195]

Thank you so much. I had not thought of storing salt. I will definitely start doing this.

[@ladeytrker8961]

I've been using only RealSalt for years and live it

[@ladeytrker8961]

Love the new kitchen

[@mariehud7382]

I bought 25 pounds of the Redman kosher salt also and sealed it in containers I did not see the bucket of salt that you have because I would have bought that. I like it a lot. Thank you for introducing me to this way back. An old wives tale is it’s bad luck to run out of salt. I think that is a left over from when salt was used for barter. Thank you for all that you do.

[@debbiecasalina4475]

Just got some Redmond real salt, I love it, best salt I've ever tasted! Gonna order the 10 lb. Bucket

[@scruffyscrubs5468]

Very informative! I remember Watching a video awhile back that they mine salt under lake Michigan. That blew me away!

[@patriciatinkey2677]

Thanks so much for your "Down to Earth", Sensible, advice! I'm trying to stay away from the fringe "doomers' for my mental health. Blessings & Luck to you! 🙏🍀☮️

[@RoseRedHomestead]

You are very welcome.

[@vikkisoderquist6013]

Thank you for sharing this information. I was wondering about this but never thought to ask. Y'all stay safe ❤

[@RoseRedHomestead]

Thank you!

[@ksavage8851]

I love Redmond's. I put a few grains on my tongue to stop sweet cravings. Tastes great!

[@dalegaa4094]

Interesting idea that I will try.

[@ksavage8851]

@@dalegaa4094 I also get the Redmond's salt rocks and keep one in my car in a plastic bag. If I'm tempted to go through fast food I suck on the rock and I can drive right by

[@MarshandMellow83]

Thank You for your time and knowledge....Much Love💛🕊

[@isabelladavis1363]

Thank you for sharing the differences I’m with you love Redmond d salts as well. Stay blessed possibly you could use small Mylar bags to keep from adding that moisture out of your bucket to have what we need we are in a very moist climate

[@tarabishop8499]

I exclusively use Redmond salt. Love it❤❤❤

[@srice6231]

I use Redmond salt and Kosher salt. I love the flavor of Kosher salt best.

[@janeparker1009]

Thanks for all the great information so glad to hear about all the different kinds of salt. God bless you 🙏 and yours.

[@annielong415]

Pam, in reference to the iodized salt, is it the iodine that would become ineffective? Would the salt content remain the same? Like you, I always want to know "why". Thanks so much for the wonderful videos that I feel I can trust.

[@RoseRedHomestead]

Yes, that is correct.

[@GinxHorne]

@@RoseRedHomestead Hi Pam. In South Africa all I have is Iodized salt in bulk. If this is all I have, I will hzve to use ut for all preserving and preparing food. In your estimation, would only the iodine become uneffective but the salt stays the same and will not become harmful. I have to use it for pickling, making biltong (curing meats), cooking, canning and such. I have no other means; things are not too great here as I'm sure you are aware. Badically my cincern and question to you the scientist (as I am definitely not): I'm worried that there could be a chemical reaction after the fact and that my canned/fermented goods could become toxic. Please could you help? God bless you and Jim for your great teachings. Blessings from South Africa. 😘

[@debbiemoore4228]

I am also concerned about the effects of expired ionized salt. Is it a danger / toxic ? ?🌻🦋

[@smallspaceswithGloria]

My dad loved making homemade ice cream to and my oldest niece I just asked if she remembered that in granpas kitchen and she said yes, I almost forgot. 😊

[@debbiesmith297]

Wow! Thank you! I learned a lot here!

[@blue-fj9ky]

I remembered while watching this that I bought 20 lb of Real Salt 20 years ago and forgot that I have it. Call me experienced at salt storage! I don't think we need to store salt for health. We get plenty of sodium in our foods. For taste and preservation, yes. Very interesting video, thank you!

[@blue-fj9ky]

@@janb6065 I don't think so. Plant foods have abundant sodium. My mother was on a no-salt added diet from her doctor and never suffered any ill effects.

[@caroleh8499]

Love Pam’s content. I always learn something useful. Camera work on this video gives me a headache, though. Couldn’t finish warching it.

[@robynbowman1081]

Your videos are so helpful, and you explain everything in a very easy to understand way! 🙂 Very educational and helps to organize the chaos of information out there! 😜

[@juneallen4926]

I also store the light salt in the blue container.

[@jacmlondon]

Redmond #10, American mined and distributed. 50lb bags from the feed store.

[@RoseRedHomestead]

Wow! Thanks for letting us know. Jim

[@sharonbrown2352]

Redmond's is my salt of choice, too!

[@nataliewyant348]

Thank you for another video, I always appreciate your research and education provided.

[@joliereinhardt903]

Always informative Pam and Jim! Thank you for sharing your knowledge with us.

[@lucyluu3539]

I just bought Redman Salt for the 1st time . I really like it! I only got a cooking size to test but will be buying more.. it's kinda Pricey but I really like it because I don't like reg table salt without the minerals.. thank you for another excellent video!! God Bless you Both

[@ruthcowden1386]

Thanks for the reminder!!

[@bethbogarde1896]

Recently I purchased the Real Salt container. I have used it for cooking and baking and am very pleased with the taste and texture. I am also so glad that it was purchased in the container as that makes storage so convenient. Also I went to the store to purchase pickling salt (time of the year) and the price had doubled since last time I purchased ( in the fall). So you are spot on to state buy it before the prices continue to dramatically increase. Thank you Pam and Jim for another excellent video. Your advise and information is outstanding

[@RoseRedHomestead]

You are welcome. We have not priced-out salt lately. I am sure we will see the difference the next time we buy it again. Jim

[@happy.homestead]

I started storing salt about a year ago. I think you mentioned something about it in one of your videos, so I started doing it. I have no regrets! You can buy Himalayan salt at the Dollar Tree. I can't remember the size of the package, but it's pretty decent sized for $1.25. I am now fermenting, so I'm using regular salt that isn't iodized. I do want to get some Redman's for long term use and I'm curious about preserving meats with it. I'd love to see you do a video on that. I am raising quail for meat and eggs. I'm curious about preserving fowl with the salt. What do you think? Would it work? Thank-you for always concise and valuable information on sustaining our lives through proper food storage and supplies.

[@RoseRedHomestead]

We have not done any preserving of meats with salt, but we will look into it. Jim

[@sharonbaker2775]

SALT: You are the best source of information for food-storage. learn so much. After 5 years, can IODIZED SALT still be used, but just not as a source of iodine? We shouldn’t throw it out, should we?

[@trishfriesen8943]

Very useful information! Thank you both for the dedication.

[@RoseRedHomestead]

You are welcome. Jim

[@AprilJones-l8j]

I impressed my son with my salt storage! When he was in the marines he was stressing preparedness so when he was on leave and came home I showed off my salt. He laughed at first what salt? Okay it’s cheap! I can preserve meat if no freezer! I can barter! He loved it! Unfortunately lost most of it during a tornado that got water in. Stocking up again!

[@RoseRedHomestead]

We are sorry that you lost all of your salt. It is good to hear that you are restocking. Jim

[@TheSamanthaDaisy]

Thank you for the information . I like real salt, I use it for canning also

[@RoseRedHomestead]

You are very welcome.

[@sandyjones4026]

Thank you the iodine salt info was very useful thanks again.

[@r.burtnett6995]

Thank you again for your valuable information

[@Nonayabizness360]

Black lava salt for flavoring is absolutely delicious as well ❤ thank you for the excellent information.

[@dalegaa4094]

I use it too, especially in egg salad and deviled eggs where it really enhances the flavor.

[@juneallen4926]

Where do you buy Hawaii black Salt.

[@Nonayabizness360]

@@juneallen4926 there used to be a organic spice store in the town over from us and they were a chain store called HerbZ they closed the store here but it was a little expensive there. You can look it up online because you can get a better price buying in bulk. It’s honestly worth the hassle because the taste it brings to your table is fabulous. My kitchen cabinets are overflowing with spices and seasonings because I love them and so does my husband but I have to admit that salt and the everything bagel seasoning are two of my favorites. We also picked up a organic olive oil that had rosemary and red pepper infused it it and I found it in a farmer’s market. I tried it and only bought a small bottle and now I’m going to have to drive three hours to get more 😂