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Morton's Kosher Salt


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5 replies to this topic

#1 Chefjpk

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Posted 04 November 2013 - 06:41 PM

Sodium ferrocyanide is the anti-caking agent in Morton’s Kosher Salt. When it comes in contact with an acidic ingredient, a hydrogen cyanide gas is forms. Consumption is hazardous. My question is threefold. What is the percentage of Sodium ferrocyanide in Morton’s Kosher Salt? Should we not preserve lemons in Morton’s Kosher Salt? Is this product gluten free?



#2 jayt90

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Posted 04 November 2013 - 06:56 PM

You need pure salt for pickling. No additives. Diamond Crystal kosher should be fine, or any coarse pickling salt.

#3 Porthos

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Posted 04 November 2013 - 06:57 PM

I would like to know how many micrograms-per-gram the concentration is and then look into how much gas is formed before forming my opinion.

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#4 DiggingDogFarm

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Posted 04 November 2013 - 06:59 PM

Call Morton's and ask for the MSDS sheet...it may or may not be helpful....their MSDS sheets tend to encompass more than one product and are very general.

I know that a lot folks use Morton's Kosher for fermentation, so it shouldn't be a problem.

If you're still concerned, use a real Koshering salt such as David's or Canning and Pickling salt, neither contains additives.

Edited by DiggingDogFarm, 04 November 2013 - 07:01 PM.

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#5 gfweb

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Posted 04 November 2013 - 07:14 PM

I am unconcerned about miniscule amounts of HCN that might be generated during cooking. Neither is FDA which has approved the product.

#6 Shalmanese

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Posted 08 November 2013 - 11:03 AM

According to this PDF


The maximum amount of Yellow Prussiate of Soda in the salt products listed above is 13ppm or 0.0013%


This is too inconsequential to care about from a food safety perspective.

PS: I am a guy.

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