@margo,
Quote:Cooking salt, rather than table salt?
The anti-caking agents in table salt are simply there to help the salt flow out of a salt shaker in humid conditions. The amount of potassium ferrocyanide (one of the common additives) in a half teaspoon of table salt is negligible. But in pickling and brining a lot more salt is used and the additives could affect the outcome of the recipe. Canning salt often clumps in the box but is easily broken up and made flowable.
You know I never do, I salt it after cooking. When I was taking cooking classes my instructor told me to never put salt in a pot of boiling water, she said salt can cause pitting on stainless steel surfaces.
