You should only buy dry edible salt. Its crystals should flow freely. If stored properly, such salt will be good for food for more than one year!
It is necessary
- - a jar with a lid;
- - birch bark or wooden salt shaker;
- - fried rice grains;
- - toothpicks;
- - blotting paper;
- - potato flour.
Instructions
Step 1
Salt should be stored in a dry place, in a container tightly closed with a lid - preferably glass, ceramic or plastic. It is advisable that the jar is in a cabinet or on a shelf near the stove so that the salt does not become wet. If the salt is left uncovered, it will cake and form lumps.
Step 2
Fried rice grains or a few toothpicks in a jar of salt will absorb excess moisture and prevent clumping. Also, to keep the salt always dry, you can add a little potato flour or a piece of blotting paper to it.
Step 3
To put salt on the table with dishes, it is recommended to pour it from a large jar into a wooden or birch bark salt shaker.
Step 4
Iodized salt is even more demanding on storage conditions. She needs a dark, cool place - this is where potassium iodide will not decompose. If stored properly, iodized salt retains its beneficial properties for three to four months (after this period, salt can be used for food, only it no longer contains iodine). When purchasing iodized salt, be sure to look at the date of its manufacture. In addition, remember that iodine disappears from salt if stored improperly - for example, if the salt has been soaked or has been in an open container for some time. Consequently, there is no point in taking the supposedly iodized salt that has stuck together in lumps or lying in bulk.
