Did you know you can make your own sea salt?
And yours is going to rival what you can
find in health food stores.
Its Like Salt Gardening. Results are Steady and Cumulative
Why not just use table salt?
In essence, sea salt retains minerals your body needs. Table salt has been stripped. Use your salt for cooking, baking or table use. It makes your food more nutritious and tastier. A little goes a long way. Besides that, you'll earn bragging rights.
All you need is a deep flat pan made of glass or plastic and light-weight gauzy cloth to use as a screen.
- Scoop a cup or two of sea water from a clean harbor
- Pour the water into your pan, filtering it through T-shirt cloth, which can be stretched over the rim of your cup.
- Secure screen around the perimeter of the pan with a bungee or clips and set it in the sun. The screen allows the sun to evaporate the water while preventing airborne debris from landing on your bounty.
Save your collected salt in a sealed, non-metal, container. It will remain slightly damp. It won't be a perfect snowy white due to the natural mineral content, and that's fine.
Let's Get Started
To get your salt works going, use enough seawater to barely cover the bottom of your pan on the first fill. Start with very little. The more water you start with, the more time it will take for natural evaporation to take place. You're planting 'seeds' with the first fill.
When your first seawater crystallizes, add another cup right on top of it. When that crystallizes, add another cup. Keep repeating until you're satisfied with the yield. Harvest your salt and store it in a sealed container.
The logic here is that the higher the salt concentration in the pan, the quicker your additional water evaporates. Sometimes you can even refill twice a day if conditions are just so.
A brand new, never-used automotive oil-drain pan makes an ideal salt pan.
How long does the process take and how much does it make?
The amount yielded, and how long it takes depends on local factors. If you're in an area with intense daily sunlight and low humidity, you'll get faster results. Clear blue southern seawater seems to have a higher salt concentration than darker northern waters. Don't worry, northern seawater will produce just fine.
There's no need to remove the cover screen to refill. Add water right through it.
Keep your salt pan out of the rain. Move it inside or solidly cover it.
Use only non-metal items for your scooping cup, salt pan, and storage container.
Salt: A World History by Mark Kurlansky (Beluga, Dyad, Time Enough Too)