If there was a list of top ten things that I would not want to be without in regards to storage in the house, without a doubt Salt would be on that list. I have been amazed at the current goverment studies and ad’s that are trying to make everyone aware that they are eating to much salt.. I do understand that if you eat a modern processed diet out of packages and cans that your intake of salt is out of this world, combine that with the fact that most folks can go though their day without breaking a sweat (and therefor losing salt) and I get the point that the goverment is trying to make.. be aware of how much salt you are putting in your body and its effects.

However from a cooking stand point, from a farmer standpoint, from a history stand point, and from a preservation stand point, Salt ROCKS 🙂 I mean really its the only rock that we eat as peaple, so forgive the pun.

I’m currently in the process of making Corn Beef, without salt, this would not be possable, If you think about how folks were able to dry/salt food for keeping it helped allow us to move and live in area’s that otherwise the winters would have killed us-slowly by hunger.

Ask anyone who watches wildlife or hunts about how important a natural salt lick is to the local wildlife, or how much the farm animals need their salt blocks, The goverment uses table salt as a way to make sure that the general population gets enough iodide, I have been surprised and very unhappy when talking to folks that “cut” out all salt as much as possable from their diets that they don’t think about the fact that they need to find another way to make sure they get their Iodide in their diet, the area we live in currently is known for being a naturally deficient, and so no amount of eating healthy fresh veggies grown locally is going to help you in this matter, if its not in the soil for the veggies to take up, its not on your dinner plate.. Lack of Iodide in your diet is the leading preventable cause of  mental retardation.  also causes thyroid gland problems, including endemic goiter 

So what is the last thing you made that had salt called for in the recipe? well if it was homemade from scratch that would be pretty much everything!

Breakfast- FG-2 Pancakes with Dippy Egg on Top DH- 3 pancakes with Green Grape Compot with sprinckle of Cinnamon.

Lunch-DH-2 Slices Toast with orange Jam, plus 2 scrabbled eggs, with hot chocolate, FG- Hot Cherry Jelly Tea, Dill Crackers with Tomato Soup.

Supper-Pasta with Tomato Sauce, Diced Onion, Carrot, Mushrooms and Celery

Snacks-Cookies, Pumpkin Chocolate Chip Loaf.

Extras-One Batch of Dill Herb Crackers.

• 2 cups of flour
• 1 tsp Salt
• 1/2 tsp Baking Powder
• 1/4th cup Butter, or some kind of Fat.
• 3/4 cup of milk
• 1 egg
• FG- Added 2 TBSP of Dried Dill and Stringing Nettle to the flour for this batch.

Put your flour, B.P. and Salt into bowl, mix together, then add your cold fat and with clean hands, or a pastry cutter or two knifes cut the butter into the flour till crumbly, then make a well in the middle. Stir the milk and egg together and pour into the flour. The dough should be a soft mass that will clear the sides of the bowl, you can lift to your floured work surface, kneed NO more then four min max, just as much as required.. Split into two balls, covering the one while working with the second.. lightly flour your cookie sheet and roll out your dough till very thin, then cut lines with pizza cutter or a regular knife, you can score it for breaking later or you can use right into it.. for even more crispy, you can prick it all over with a forks, and give it a light sprinkle of salt. Cook 10 to 20 min in a hot 400 oven.

Remove when golden brown and crispy, cool on a rack and will store in a closed container for several weeks also freeze very well.

So, What kind of salt or salts do you have in the house? Do you keep a backup supply?  How much salt do you use in a year in regards to canning or food preservation?