Today it’s hard to imagine cooking without an ingredient like salt. It has been used in different countries since ancient times. Although the shelf life of salt is almost unlimited, there are still certain rules for its storage.
Varieties
The following types of popular seasoning are best known:
- ordinary salt mined from underground (must comply with GOST R 51574 2000);
- iodinated or fluorinated, artificially saturated with useful trace elements;
- marine derived from the water depths;
- dietary, characterized by a large amount of potassium and magnesium, a reduced sodium content.
These types of salt are common in many countries of the world. However, there are other varieties that depend on the local climate, extraction methods and culinary preferences. The following exotic species are known:
- Himalayan pink salt, rich in minerals and common in Pakistan;
- black mined from volcanic bowels in India;
- Hawaiian derived from the Pacific Ocean;
- African, having a spherical shape, sometimes reaching the size of a large apple;
- Peruvian pink, mined from the underground rivers of the Andes and saturated with minerals.
They like to combine the main composition of the studied product with various spices to enhance the taste. On sale there are many universal seasonings for cooking various dishes. The shelf life of salt also largely depends on its composition.
Varieties
Usually acquire table salt. It is suitable for different cooking options. However, it is well cleaned, therefore, almost does not contain useful trace elements. Some manufacturers enrich it with additives, for example, iodine.
Salt comes in several varieties:
- extra and higher (differs in snow-white color and fine grinding);
- the first and second (large size of different shades, from white to dark gray).
For hot dishes, table salt is suitable. For cold - small.
Sea salt or with additives is preferred by those who think about maintaining health. However, it is used only in cold or prepared hot dishes. It is not suitable for canning: it can spoil the taste, giving the vegetables a bitter taste.
Selection rules
Salt actively absorbs not only moisture, but also extraneous odors. Therefore, when buying, you need to pay attention to the quality of the packaging. If its tightness is broken, it is better to refuse to purchase, since the shelf life of food salt under such storage conditions is sharply reduced.
Please note whether there is an inscription on the packaging indicating compliance with quality. It should be: GOST R 51574 2000.
If stored improperly, salt may harden. Therefore, it will not be superfluous to shake the packaging to understand that it is friable. When choosing salt with various herbs and spices, it is important to make sure the containers are tight. When air enters, all the flavors quickly expire.
Storage rules
General rule for all types of salt: store in a dry, dark place. With high humidity, it hardens and turns into stones, which are then difficult to break.
If the salt is contained in cardboard, plastic or textile packaging, it must be poured into glassware with a tight lid. If it was purchased in small quantities (for example, 1 kilogram), it can be poured into a plastic container.
Iodized and sea salt are stored in a dry and cool place in airtight packaging, otherwise the useful qualities of trace elements will quickly evaporate.
Salt with spices can be put in a sealed glass dish. It must not be refrigerated. With high humidity, it can acquire harmful properties.
It is not recommended to keep salt next to the stove or in the cabinet above it. Steam rising from cooking increases humidity, which is harmful to this seasoning.
You can not store salt in small jars with holes for a long time. Due to the easy penetration of air, it quickly hardens. And salts with additives lose their beneficial properties.
Dampness is the main enemy
As you know, salt loves dry and dark places. So that she does not become damp, some housewives use such methods:
Rice grains are placed in a container with salt. It absorbs moisture well. Usually put rice in a small textile bag. This method is well suited for salt shakers, but they usually put a couple of seeds.
A couple of cloves of garlic are added to the salt. They also absorb moisture.
Sometimes salt is combined with starch. True, not everyone likes this flavor combination.
An absorbent desiccant in the form of a tablet or small granules is placed in a bag next to salt jars.
Storage time
Although salt has an almost eternal shelf life, manufacturers are required to set limits. Consumers should be aware of all the properties and characteristics of the purchased goods. In addition, ordinary salt can be stored for a long time, but not sea or iodized. Important conditions affecting the duration of storage are also the type of packaging material and the composition of the additives.
If you keep salt in a cardboard box, then it should be stored no more than a year. In polyethylene - 2-3 years, in glass - 5 years.
Salt with additives (iodized, fluorinated and others) is stored for 6 to 9 months. After that, its beneficial properties disappear. But this salt can continue to be used as usual. In this regard, it should not be bought in large packages.
Sea salt must be used for 1.5 years. Often she is credited with a longer shelf life, but over time she loses her useful qualities.
Salt with spices must be stored in accordance with the manufacturer's recommendations. As a rule, this period does not exceed 1.5-2 years. Exceptions are possible. Shelf life of salt may depend on its type.
Many housewives do not think about storage rules. The salt in banks equipped with caps with two modes (with small and large holes) lies with them for years. Meanwhile, it is not recommended to store it in such containers for more than six months. Due to the availability of air and moisture (when using it during the preparation of hot dishes), the salt crumbles and becomes unsuitable for further consumption.
Salt is an essential ingredient in cooking. In moderation, it is useful to humans. To preserve its properties and taste, you need to follow simple storage rules. The shelf life of salt also largely depends on the accuracy and prudence of the hostess.