Generally, you may use Morton® Coarse Kosher Salt in place of table salt in recipes. We do not recommend using Morton® Coarse Kosher Salt in baking recipes, unless used as a topping, where a coarse salt would be desired. For general use in teaspoon amounts, use the same amount of Morton® Coarse Kosher Salt as table salt. For amounts greater than a teaspoon, please refer to the Morton Salt Conversion Chart.

No, Morton® Tender Quick should only be used to cure meats.

Morton® Iodized Salt contains potassium iodide, dextrose to stabilize the iodide and calcium silicate which is an anti-caking agent. This product is fine for baking, cooking and for the table. However, because the anti-caking agent in this product is not water-soluble, we do not recommend this salt for some canning recipes as the calcium silicate may settle at the bottom of the jar.

No, water softening products should not be used for canning or eating.

Each food salt product package has a Nutrition Facts Panel on the label.

When salt supplementation is advised, Morton recommends using Morton® Pure and Natural™ or Morton® Canning and Pickling Salt for fish ponds and fresh water aquariums, as these products do not contain additives. Note that it may be advisable to make a solution from the salt before adding it to the pond or aquarium. Please see your fish expert or veterinarian for the proper use of salt in a pond or aquarium.

Instructions for the correct use of a salometer may be found in the Morton Salt Sodium Chloride Brine Table. A copy of this table may be obtained from your Morton Salt sales representative.

There are three methods used to produce salt: solar evaporation, rock salt mining, and vacuum pan evaporation.

Solar Evaporation Method

The oldest method of salt production known to man is solar evaporation. Solar salt production is the capturing of sea water in shallow ponds where the sun evaporates most of the water. This method uses two types of ponds — concentrating ponds and crystallizing ponds. In the concentrating ponds, the water from the sea or ocean evaporates due to the effects of sun and wind. The highly concentrated salt brine is then drained into the crystallizing pond. In the crystallizing pond, the salt crystals begin to grow. When the salt layer is thick enough, the salt is harvested with a mechanical harvesting machine.

Rock Salt Mining Method

The underground mining of salt is the second oldest method of producing salt. There are two shafts in each Morton mine: one for personnel and one to lower equipment and materials into the mine, as well as to hoist the mined salt to the surface. Large chunks of salt are crushed and the salt is then loaded into “Skips” (large holding bins) and then hoisted above ground.

Vacuum Pan Evaporation Method

In this method, salt from any of several sources is dissolved to create saturated brine. This brine is then pumped into vacuum pans. The steam vessels are normally in a series of three. The brine is pumped into the pans, steam is then introduced. When the brine reaches the boiling point, the brine separates into steam and the salt begins to crystallize. The heavier salt crystals will fall to the bottom of the pan in a slurry. The salt slurry is then drawn off and sent to the dryer wheel.

• 2000 lb. semi-bulk totes = 1 tote bag per pallet
• 80 lb. bags = 30 bags per pallet
• 50 lb. bags = 49 bags per pallet
• 40 lb. bags = 63 bags per pallet
• 25 lb. bags = 100 bags per pallet