Turkish salt destroys preservation: how to choose a safe product for canning

According to hvylya.net: A new type of salt has appeared on the Ukrainian market that destroys homemade preservation. This canning season has become a real test for housewives - instead of quality pickles and sauerkraut, jars are filled with mold, and the contents are covered with slime.

The program 'Breakfast with 1+1' reported that the reason for spoiled preserves lies in the composition of kitchen salt, which has massively flooded store shelves. The main threat comes from imported salt, primarily of Turkish origin. The dangerous additive E536 (potassium ferrocyanide) destroys preservation.

Anti-caking additives are added to maintain the bulkiness of salt and prevent clumping, but this harms the preservation processes. Potassium ferrocyanide blocks fermentation, leading to the loss of quality in preserves and the development of mold.

For successful preservation, experts recommend choosing natural rock or sea salt of coarse grind without impurities, labeled only as sodium chloride (NaCl) on the packaging. It is also advisable to avoid labels E536, E535, E538, and iodized salt, as these additives can negatively affect canned products.

Ukrainians have started noticing problems with the quality of kitchen salt, which negatively affects the preservation process of homemade cans. Imported salt, particularly of Turkish origin, contains potassium ferrocyanide, which causes the appearance of mold and destroys preservation. Experts advise choosing natural salts to avoid such problems in the future.