Salt Amounts needed:
Fill in chart to find out how much salt you need. Stop multiplying when you reach your target month.
3 months
X number in family
Total
X 2 for 6 months
Total
X 2 for 12 months
Total Needed
2 ½ lbs
***Other Uses - Read other uses below, if you used salt for these things you would need to add extra for other uses and barter
>
> Barter-This inexpensive item is an excellent addition to your food storage for your own use and for future barter needs. Using salt for barter would be invaluable. Under survival situations this trade this item would be a commodity in trading for much needed items.
A Little About Salt:
Salt- In ancient times salt was highly valued. There have been numerous books written on the subject of reducing or omitting dietary salt. This is particularly ironic, due to the fact that in prior centuries wars were actually fought over obtaining the substance. At one time salt was so valued that Roman solders received a salt allowance as a portion of their pay. The Jews used to practice "salt covenant" which meant life long loyalty. The Latin term for this allowance was salarium argentum, the origin of the English word "salary" and the French word "argent," meaning silver or money. On a more local scale, the Erie Canal was once known as "the ditch that salt built," because one of its original cargos was salt. Salt is very versatile. It can be used to cure meat, add flavor to otherwise bland foods, and can be used to help medicinally.
Storage life for salt is indefinite. So long as you do not let it get contaminated with dirt or whatever, it will never go bad. Over time, iodized salt may turn yellow, but this is harmless and may still be used. Salt is rather hygroscopic and will adsorb moisture from the air if not sealed in an air-tight container. If it does adsorb moisture and cakes up, it can be dried in the oven and then broken up with no harm done.
All salt, however, is not the same. Salt comes in a number of different varieties, and very little of what is produced in the U.S. is intended for use in food. The rest of it, about 98%, has other uses. Therefore, it is important to be certain the salt you have is intended for human consumption. Once you are satisfied it is, you should then determine its appropriateness for the tasks to which you might want to set it to. Below is a list of some of the available salts
>
> Table Salt: This is by far the most widely known type of salt. It comes in two varieties; iodized and non-iodized. There is an ingredient added to it to adsorb moisture so it will stay free flowing in damp weather. This non-caking agent does not dissolve in water and can cause cloudiness in solutions if sufficiently large quantities are used. In canning it won't cause a problem since there is very little per jar. For pickling, though, it would be noticeable. If you are storing salt for this purpose, you should be sure to choose plain pickling salt, or other food grade pure salt such as kosher salt. In the iodized varieties, the iodine can cause discoloration or darkening of pickled foods so be certain not to use it for that purpose. For folks who come from areas that are historically iodine deficient a store of iodized salt for table consumption is of real importance.
>
> Canning Salt: This is pure salt and nothing but salt. It can usually be found in the canning supplies section of most stores. This is the preferred salt for most food preservation or storage uses. It is generally about the same grain size as table salt.
>
> Kosher Salt: This salt is not really, in itself, kosher, but is used in "koshering" meat to make the flesh kosher for eating. This involves first soaking the meat then rubbing it with the salt to draw out the blood which is not-kosher and is subsequently washed off along with the salt. The cleansed meat is then kosher. What makes it of interest for food storage and preservation is that it is generally pure salt suitable for canning, pickling and meat curing. It is of a larger grain size than table or canning salt and usually rolled to make the grains flaked for easier dissolving. Frequently it is slightly cheaper than canning salt and usually easier to find in urban/suburban areas.
>
> Sea Salt: This type of salt comes in about as many different varieties as coffee and from many different places around the world. The "gourmet" versions can be rather expensive. In general, the types sold in grocery stores, natural food markets and gourmet shops have been purified enough to use in food. It's not suitable for food preservation, though, because the mineral content it contains (other than the sodium chloride) may cause discoloration of the food.
>
> Rock or Ice Cream Salt: This type of salt comes in large chunky crystals and is intended primarily for use in home ice cream churns to lower the temperature of the ice filled water in which the churn sits. It's also sometimes used in icing down beer kegs or watermelons. It is used in food preservation by some, but none of the brands I have been able to find label it as food grade nor do they specifically mention its use in foods so I would not use it for this purpose.
>
> Solar Salt This is also sometimes confusingly called "sea salt". It is not, however, the same thing as the sea salt found in food stores. Most importantly, it is not food grade. Its main purpose is for use in water softeners. The reason it is called "solar" and sometimes "sea salt" is that it is produced by evaporation of sea water in large ponds in various arid areas of the world. This salt type is not purified and still contains the desiccated remains of whatever aquatic life might have been trapped in it. Those organic remains might react with the proteins in the foods you are attempting to preserve and cause it to spoil.
>
> Halite: This is the salt that is used on roads to melt snow and ice. It is not food grade and should not be used in food preservation. This form of salt is also frequently called rock salt, like the rock salt above, but neither is suitable for food use.
Uses for Salt:
Medicinal Uses: The medicinal uses of salt are also great. Ancient peoples learned early on that applying salt to an open or infectious wound would draw out the infection and help it heal. People from many places after cutting themselves pour salt directly into the open wound to disinfect it. And who doesn't remember their mother or grandmother prescribing a saltwater gargle to cure a sore throat. It can ease the pain of sores. It will speed healing (try it on a canker sore). Apply the salt straight on the wound (it sometimes stings initially), or dilute it with water. ½½ tsp. in warm water is good for headaches and indigestion.
>
> Culinary: The importance of salt as a culinary ingredient is obvious; it's in almost every recipe. Salt is not actually a flavor, per se, but more of a flavor enhancer. A pinch of salt will bring forth the flavors that are already present. Salt can also be used as a cooking vessel similar to clay or terracotta. Salt baking is a very ancient method that has recently become popular. Foods are encased in a sort of salt-dough and baked in a moderate oven, which was initially done in a pit or near an open fire. After baking, the crust is removed and discarded; the resulting product is succulent, flavorful and, surprisingly, not salty.
>
> Preservation: is another primary use of salt. Foods coated with salt release some of their juices and, to a certain extent, dry out, which considerably increases the shelf life of perishables. Prior to modern refrigeration this technique was of utmost importance, but today it's a matter of taste. One of the most common salted foods is gravlox, which translates loosely to English as "buried salmon." As the name suggests, it was originally a recipe that entailed salting and burying the fish in the coolness of the earth in order to preserve it. To make a contemporary gravlox, the fish is spiced and salted, then weighted and refrigerated for at least 72 hours. Though it is not technically cooked by heat conduction, the resulting texture is somewhat firm and very similar to that of smoked fish.
>
> Consumer Tips for Salt Use (Some of these uses are for now, some would be vital to know in a survival situation.) http://www.saltinstitute.org/29.html
>
> Besides flavoring foods, it isrecipes.html believed there are more than 14,000 uses of salt, and our grandmothers were probably familiar with most of them. Many of these uses were for simple things around the home before the advent of modern chemicals and cleaners. However, many uses are still valid today and a lot cheaper than using more sophisticated products.
>
> We make no guarantee about the results if you try any of them, but there must be something to them since they have been handed down over the years in many households. Most of these uses have stood the test of time.
>
> The most familiar use of salt undoubtedly is in the kitchen and on the dining table. Salt accents the flavor of meat, brings out individuality of vegetables, puts "oomph" into bland starches, deepens the flavor of delicate desserts and develops flavor of melons and certain other fruits. No other seasoning has yet been found that can satisfactorily take the place of salt. But there are other uses around the home, too.
>
> Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. A strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.
>
> Salt helps destroy moths and drives away ants. A dash of salt in laundry starch keeps the iron from sticking and gives linen and fine cottons a glossy, like-new finish. A thin paste of salt and salad oil removes white marks caused by hot dishes or water from wooden tables.
>
> A box of salt is an important item in many bathrooms. In mild solutions, it makes an excellent mouthwash, throat gargle or eye-wash; it is an effective dentifrice; it is an effective antiseptic; and it can be extremely helpful as a massage element to improve complexion.
>
> Here are some more tips.
>
> Kitchen
>
> Boiling Water - Salt added to water makes the water boil at a higher temperature, thus reducing cooking time. (It does not make the water boil faster.)
>
> Peeling eggs - Boiling eggs in salted water will make eggs peel easily.
>
> Poaching eggs - Poaching eggs over salted water helps set the egg whites.
>
> Testing egg freshness - Place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float.
>
> Preventing browning - Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
>
> Shelling pecans - Soaking pecans in salt water for several hours before shelling will make nut meats easier to remove.
>
> Washing spinach - If spinach is washed in salted water, repeated cleaning will not be necessary.
>
> Preventing sugaring - A little salt added to cake icings prevents them from sugaring.
>
> Crisping salads - Salting salads immediately before serving will keep them crisp.
>
> Improving boiled potatoes - Boiled potatoes will be given a fine, mealy texture by sprinkling with salt after draining, then returning them to the pan and shaking them back and forth quickly to get rid of the excess moisture.
>
> Cleaning greasy pans - The greasiest iron pan will wash easily if you put a little salt in it and wipe with paper.
>
> Cleaning stained cups - Rubbing with salt will remove stubborn tea or coffee stains from cups.
>
> Cleaning ovens - Salt and cinnamon take the "burned food" odor away from ovens and stove burners. Sprinkle spills while oven and burners are still hot; when dry, remove the salted spots with a stiff brush or cloth.
>
> Cleaning refrigerators - Salt and soda water will clean and sweeten the inside of your refrigerator. It won't scratch enamel either.
>
> Extinguishing grease fires - Salt tossed on a grease fire on the stove or in the oven will smother flames. Never use water; it will only spatter the burning grease.
>
> Improving poultry - To improve the flavor of poultry, rub the fowl inside and out with salt before roasting.
>
> Removing pinfeathers - To remove pinfeathers easily from a chicken, rub the chicken skin with salt first.
>
> Cleaning tarnished silverware - Rub tarnish with salt before washing.
>
> Cleaning copper pans - Remove stains on copper pans by salting area and scouring with a cloth soaked in vinegar.
>
> Cleaning coffee pots - Remove bitterness from percolators and other coffee pots by filling with water, adding four tablespoons of salt and percolating or boiling as usual.
>
> Removing onion odors from hands - Rub fingers with salt moistened with vinegar.
>
> "Sweetening" containers - Salt can "sweeten" and deodorize thermos bottles and jugs, decanters and other closed containers.
>
> Cleaning sink drains - Pour strong salt brine down the kitchen sink drain regularly to eliminate odors and keep grease from building up.
>
> Brightening cutting boards - After washing them with soap and water, rub bread and cutting boards with a damp cloth dipped in salt; the boards will be lighter and brighter.
>
> Fixing over salted soups - If soup has been over salted, cut up a raw potato or two and drop into the soup. The potato will absorb the salt.
>
> Cleaning dried-on egg - Salt not only makes eggs taste better, but it makes "eggy" dishes clean easier. Sprinkle salt on dishes right after breakfast; it makes them a whiz to clean when you have time.
>
> Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying fish to prevent the fish from sticking. Sprinkle salt on washed skillets, waffle iron plates or griddles, heat in a warm oven, dust off salt; when they are next used, foods will not stick.
>
> Preventing mold - To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.
>
> Whipping cream and beating egg whites - By adding a pinch of salt, cream will whip better and egg whites will beat faster and higher.
>
> Keeping milk fresh - Adding a pinch of salt to milk will keep it fresh longer.
>
> Setting gelatin - To set gelatin salads and desserts quickly, place over ice that has been sprinkled with salt.
>
> Cleaning
>
> Cleaning brass - Mix equal parts of salt, flour and vinegar to make a paste, rub the paste on the brass item, leave on for an hour or so, then clean with a soft cloth or brush and buff with a dry cloth.
>
> Cleaning wicker - To prevent yellowing, scrub wicker furniture with a stiff brush moistened with warm saltwater and allow drying in the sun.
>
> Cleaning grease spots on rugs - Some grease spots can be removed with a solution of one part salt and four parts alcohol and rubbing hard but carefully to avoid damage to the nap.
>
> Extending broom life - New brooms will wear longer if soaked in hot saltwater before they are first used.
>
> Removing rings from tables - White rings left on tables from wet or hot dishes or glasses can be removed by rubbing a thin paste of salad oil and salt on the spot with your fingers, letting it stand an hour or two, then wiping it off.
>
> Restoring sponges - Give sponges’ new life by soaking them in cold saltwater after they are washed.
>
> Settling suds - If a washing machine bubbles over from too many suds, sprinkle salt on the suds to reduce them.
>
> Brightening colors - Wash colored curtains or washable fiber rugs in a saltwater solution to brighten the colors. Brighten faded rugs and carpets by rubbing them briskly with a cloth that has been dipped in a strong saltwater solution and wrung out.
>
> Removing perspiration stains - Add four tablespoons of salt to one quart of hot water and sponge the fabric with the solution until stains disappear.
>
> Brightening yellowed cottons or linens - Boil the yellowed items for one hour in a salt and baking soda solution
>
> Removing blood stains - Soak the stained clothing or other cloth item in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen or other natural fibers that can take high heat.)
>
> Removing mildew or rust stains - Moisten stained spots with a mixture of lemon juice and salt, then spread the item in the sun for bleaching; and finally, rinse and dry.
>
> Color-matching nylons - Good nylons that don't have a match can be made the same color by boiling them a few minutes in a pan of lightly salted water.
>
> Fixing sticking iron - Sprinkle a little salt on a piece of paper and run the hot iron over it to remove rough, sticky spots.
>
> Removing "salt stains" from carpets - "Salt" stains are usually caused by calcium chloride and magnesium chloride, not sodium chloride, according to the Carpet and Rug Institute. Rock salt has small amounts of both of these salts imbedded in it. The problem comes with solubility. Patience and lots of rinse cycles are the key and sometimes calcium carbonate forms and this is fairly insoluble. Try to vacuum most of the dry residue off before using cool to warm water and a very small amount of carpet shampoo. Once the cleaning solution has been applied, allow time for it to dissolve the deposit. Blot, do not scrub, the spot. Sodium chloride is more soluble at lower temps than at higher ones. Then rinse with clear lukewarm water, blotting up the excess moisture and follow with another water rinse and blot dry. This should work. If not, try a cleaning mixture of 1/2 white vinegar to 1/2 lukewarm water, allow to stand 15 minutes and rinse with clear water.
>
> Health & Beauty
>
> Gargling - Stir 1/2 teaspoon salt in an 8-ounce glass of warm water for use as a gargle for sore throats.
>
> Cleaning teeth - Mix one part salt to two parts baking soda after pulverizing the salt in a blender or rolling it on a kitchen board with a tumbler before mixing. It whitens teeth, helps remove plaque and it is healthy for the gums.
>
> Washing mouth - Mix equal parts of salt and baking soda as a mouth wash that sweetens the breath.
>
> Bathing eyes - Mix 1/2 teaspoon of salt in a pint of water and use the solution to bathe tired eyes.
>
> Reducing eye puffiness - Mix one teaspoon of salt in a pint of hot water and apply pads soaked in the solution on the puffy areas.
>
> Relieving tired feet - Soak aching feet in warm water to which a handful of salt has been added. Rinse in cool water.
>
> Relieving bee stings - If stung, immediately wet the spot and cover with salt to relieve the pain.
>
> Treating mosquito and chigger bites - Soak in saltwater, and then apply a mixture of lard and salt.
>
> Treating poison ivy - Soaking the exposed part in hot saltwater helps hasten the end to poison ivy irritation
>
> Relieving fatigue - Soak relaxed for at least ten minutes in a tub of water into which several handfuls of salt has been placed. Try this recipe for "aches and itches." ½ cup baking soda, ½ cup dry milk, ½ cup Epsom salt, 1 cup sea salt. Mix together and store in a large Ziploc bag, http://parentingteens.about.com/library/sp/blkidscookt77.htm?terms=salt
>
> Removing dry skin - After bathing and while still wet give yourself a massage with dry salt. It removes dead skin particles and aids the circulationhttp://herbsforhealth.about.com/cs/aromatherapyrecip/ht/htsaltglow.htm?terms=saltApplying facial - For a stimulating facial, mix equal parts of salt and olive oil and gently massage the face and throat with long upward and inward strokes. Remove mixture after five minutes and wash face.http://www.bathsalt-hq.com/
>
> Other Uses
>
> Extinguishing grease fires - Keep a box of salt handy at your stove and oven and if a grease fire flares up, cover the flames with salt. Do not use water on grease fires; it will splatter the burning grease. Also a handful of salt thrown on flames from meat dripping in barbecue grills will reduce the flames and deaden the smoke without cooling the coals as water does.
>
> Drip-proofing candles - Soak new candles in a strong salt solution for a few hours, and then dry them well. When burned they will not drip.
>
> Removing soot - Occasionally throw a handful of salt on the flames in your fireplace; it will help loosen soot from the chimney and salt makes a bright yellow flame.
>
> Cleaning fish tanks - Rub the inside of fish tanks with salt to remove hard water deposits, then rinse well before returning the fish to the tank. Use only plain, not iodized, salt.
>
> Invigorating goldfish - Occasionally add one teaspoon of salt to a quart of fresh water at room temperature and put your goldfish in for about 15 minutes. Then return them to their tank. The salt swim makes them healthier. http://www.aquascienceresearch.com/APInfo/Salt.htm
>
> Cleaning flower vases - To remove deposits caused by flowers and water, rub with salt; if you cannot reach the deposits to rub them, put a strong salt solution in the vase and shake, and then wash the vase with soap and water.
>
> Keeping cut flowers fresh - A dash of salt added to the water in a flower vase will keep cut flowers fresh longer.
>
> Holding artificial flowers - Artificial flowers can be held in an artistic arrangement by pouring salt into the container, adding a little cold water and then arranging the flowers. The salt will solidify as it dries and hold the flowers in place.
>
> Keeping patios weed-free - If weeds or unwanted grass come up between patio bricks or blocks, carefully spread salt between the bricks and blocks, then sprinkle with water or wait for rain to wet it down.
>
> Killing poison ivy - Mix three pounds of salt with a gallon of soapy water and apply to leaves and stems with a sprayer.
>
> Keeping windows frost-free - Rub the inside of windows with a sponge dipped in a saltwater solution and rub dry; the windows will not frost up in sub-freezing weather. Rubbing a small cloth bag containing salt that has been moistened on your car's windshield will keep snow and ice from collecting.
>
> De-icing sidewalks and driveways - Lightly sprinkling rock salt on walks and driveways will keep snow and ice from bonding to the pavement and allow for easy removal. Don't overdo it; use the salt sensibly to avoid damage to grass and ornamentals.
>
> Deodorizing shoes - Sprinkling a little salt in canvas shoes occasionally will take up the moisture and help remove odors.
>
> Have fun with salt- Salt can be converted easily into an inexpensive play.
>
> Play Dough - 1 c. water, food coloring 2 tbsp. oil 1 c. flour 2 tsp. cream of tartar 1/2 c. salt 1 or 2 drops oil of peppermint (optional) Combine water, food coloring and oil in saucepan. Stir in flour, cream of tartar, salt and oil of peppermint. Cook over medium heat until mixture forms ball, stirring constantly. Spoon onto waxed paper. Let stand until cool enough to handle. Knead until smooth. Store in plastic bag.
>
> Culinary: The importance of salt as a culinary ingredient is obvious; it's in almost every recipe. Salt is not actually a flavor, per se, but more of a flavor enhancer. A pinch of salt will bring forth the flavors that are already present. Salt can also be used as a cooking vessel similar to clay or terracotta. Salt baking is a very ancient method that has recently become popular. Foods are encased in a sort of salt-dough and baked in a moderate oven, which was initially done in a pit or near an open fire. After baking, the crust is removed and discarded; the resulting product is succulent, flavorful and, surprisingly, not salty.
>
> Preservation: is another primary use of salt. Foods coated with salt release some of their juices and, to a certain extent, dry out, which considerably increases the shelf life of perishables. Prior to modern refrigeration this technique was of utmost importance, but today it's a matter of taste. One of the most common salted foods is gravlox, which translates loosely to English as "buried salmon." As the name suggests, it was originally a recipe that entailed salting and burying the fish in the coolness of the earth in order to preserve it. To make a contemporary gravlox, the fish is spiced and salted, then weighted and refrigerated for at least 72 hours. Though it is not technically cooked by heat conduction, the resulting texture is somewhat firm and very similar to that of smoked fish.
>
> Consumer Tips for Salt Use (Some of these uses are for now, some would be vital to know in a survival situation.) http://www.saltinstitute.org/
>
> Besides flavoring foods, it isrecipes.html believed there are more than 14,000 uses of salt, and our grandmothers were probably familiar with most of them. Many of these uses were for simple things around the home before the advent of modern chemicals and cleaners. However, many uses are still valid today and a lot cheaper than using more sophisticated products.
>
> We make no guarantee about the results if you try any of them, but there must be something to them since they have been handed down over the years in many households. Most of these uses have stood the test of time.
>
> The most familiar use of salt undoubtedly is in the kitchen and on the dining table. Salt accents the flavor of meat, brings out individuality of vegetables, puts "oomph" into bland starches, deepens the flavor of delicate desserts and develops flavor of melons and certain other fruits. No other seasoning has yet been found that can satisfactorily take the place of salt. But there are other uses around the home, too.
>
> Salt is an excellent cleaning agent, by itself or in combination with other substances. A solution of salt and turpentine restores the whiteness to yellowed enameled bathtubs and lavatories. A paste of salt and vinegar cleans tarnished brass or copper. A strong brine poured down the kitchen sink prevents grease from collecting and eliminates odors.
>
> Salt helps destroy moths and drives away ants. A dash of salt in laundry starch keeps the iron from sticking and gives linen and fine cottons a glossy, like-new finish. A thin paste of salt and salad oil removes white marks caused by hot dishes or water from wooden tables.
>
> A box of salt is an important item in many bathrooms. In mild solutions, it makes an excellent mouthwash, throat gargle or eye-wash; it is an effective dentifrice; it is an effective antiseptic; and it can be extremely helpful as a massage element to improve complexion.
>
> Here are some more tips.
>
> Kitchen
>
> Boiling Water - Salt added to water makes the water boil at a higher temperature, thus reducing cooking time. (It does not make the water boil faster.)
>
> Peeling eggs - Boiling eggs in salted water will make eggs peel easily.
>
> Poaching eggs - Poaching eggs over salted water helps set the egg whites.
>
> Testing egg freshness - Place the egg in a cup of water to which two teaspoonfuls of salt has been added. A fresh egg sinks; a doubter will float.
>
> Preventing browning - Apples, pears and potatoes dropped in cold, lightly salted water as they are peeled will retain their color.
>
> Shelling pecans - Soaking pecans in salt water for several hours before shelling will make nut meats easier to remove.
>
> Washing spinach - If spinach is washed in salted water, repeated cleaning will not be necessary.
>
> Preventing sugaring - A little salt added to cake icings prevents them from sugaring.
>
> Crisping salads - Salting salads immediately before serving will keep them crisp.
>
> Improving boiled potatoes - Boiled potatoes will be given a fine, mealy texture by sprinkling with salt after draining, then returning them to the pan and shaking them back and forth quickly to get rid of the excess moisture.
>
> Cleaning greasy pans - The greasiest iron pan will wash easily if you put a little salt in it and wipe with paper.
>
> Cleaning stained cups - Rubbing with salt will remove stubborn tea or coffee stains from cups.
>
> Cleaning ovens - Salt and cinnamon take the "burned food" odor away from ovens and stove burners. Sprinkle spills while oven and burners are still hot; when dry, remove the salted spots with a stiff brush or cloth.
>
> Cleaning refrigerators - Salt and soda water will clean and sweeten the inside of your refrigerator. It won't scratch enamel either.
>
> Extinguishing grease fires - Salt tossed on a grease fire on the stove or in the oven will smother flames. Never use water; it will only spatter the burning grease.
>
> Improving poultry - To improve the flavor of poultry, rub the fowl inside and out with salt before roasting.
>
> Removing pinfeathers - To remove pinfeathers easily from a chicken, rub the chicken skin with salt first.
>
> Cleaning tarnished silverware - Rub tarnish with salt before washing.
>
> Cleaning copper pans - Remove stains on copper pans by salting area and scouring with a cloth soaked in vinegar.
>
> Cleaning coffee pots - Remove bitterness from percolators and other coffee pots by filling with water, adding four tablespoons of salt and percolating or boiling as usual.
>
> Removing onion odors from hands - Rub fingers with salt moistened with vinegar.
>
> "Sweetening" containers - Salt can "sweeten" and deodorize thermos bottles and jugs, decanters and other closed containers.
>
> Cleaning sink drains - Pour strong salt brine down the kitchen sink drain regularly to eliminate odors and keep grease from building up.
>
> Brightening cutting boards - After washing them with soap and water, rub bread and cutting boards with a damp cloth dipped in salt; the boards will be lighter and brighter.
>
> Fixing over salted soups - If soup has been over salted, cut up a raw potato or two and drop into the soup. The potato will absorb the salt.
>
> Cleaning dried-on egg - Salt not only makes eggs taste better, but it makes "eggy" dishes clean easier. Sprinkle salt on dishes right after breakfast; it makes them a whiz to clean when you have time.
>
> Preventing food from sticking - Rub a pancake griddle with a small bag of salt to prevent sticking and smoking. Sprinkle a little salt in the skillet before frying fish to prevent the fish from sticking. Sprinkle salt on washed skillets, waffle iron plates or griddles, heat in a warm oven, dust off salt; when they are next used, foods will not stick.
>
> Preventing mold - To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.
>
> Whipping cream and beating egg whites - By adding a pinch of salt, cream will whip better and egg whites will beat faster and higher.
>
> Keeping milk fresh - Adding a pinch of salt to milk will keep it fresh longer.
>
> Setting gelatin - To set gelatin salads and desserts quickly, place over ice that has been sprinkled with salt.
>
> Cleaning
>
> Cleaning brass - Mix equal parts of salt, flour and vinegar to make a paste, rub the paste on the brass item, leave on for an hour or so, then clean with a soft cloth or brush and buff with a dry cloth.
>
> Cleaning wicker - To prevent yellowing, scrub wicker furniture with a stiff brush moistened with warm saltwater and allow drying in the sun.
>
> Cleaning grease spots on rugs - Some grease spots can be removed with a solution of one part salt and four parts alcohol and rubbing hard but carefully to avoid damage to the nap.
>
> Extending broom life - New brooms will wear longer if soaked in hot saltwater before they are first used.
>
> Removing rings from tables - White rings left on tables from wet or hot dishes or glasses can be removed by rubbing a thin paste of salad oil and salt on the spot with your fingers, letting it stand an hour or two, then wiping it off.
>
> Restoring sponges - Give sponges’ new life by soaking them in cold saltwater after they are washed.
>
> Settling suds - If a washing machine bubbles over from too many suds, sprinkle salt on the suds to reduce them.
>
> Brightening colors - Wash colored curtains or washable fiber rugs in a saltwater solution to brighten the colors. Brighten faded rugs and carpets by rubbing them briskly with a cloth that has been dipped in a strong saltwater solution and wrung out.
>
> Removing perspiration stains - Add four tablespoons of salt to one quart of hot water and sponge the fabric with the solution until stains disappear.
>
> Brightening yellowed cottons or linens - Boil the yellowed items for one hour in a salt and baking soda solution
>
> Removing blood stains - Soak the stained clothing or other cloth item in cold saltwater, then launder in warm, soapy water and boil after the wash. (Use only on cotton, linen or other natural fibers that can take high heat.)
>
> Removing mildew or rust stains - Moisten stained spots with a mixture of lemon juice and salt, then spread the item in the sun for bleaching; and finally, rinse and dry.
>
> Color-matching nylons - Good nylons that don't have a match can be made the same color by boiling them a few minutes in a pan of lightly salted water.
>
> Fixing sticking iron - Sprinkle a little salt on a piece of paper and run the hot iron over it to remove rough, sticky spots.
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> Removing "salt stains" from carpets - "Salt" stains are usually caused by calcium chloride and magnesium chloride, not sodium chloride, according to the Carpet and Rug Institute. Rock salt has small amounts of both of these salts imbedded in it. The problem comes with solubility. Patience and lots of rinse cycles are the key and sometimes calcium carbonate forms and this is fairly insoluble. Try to vacuum most of the dry residue off before using cool to warm water and a very small amount of carpet shampoo. Once the cleaning solution has been applied, allow time for it to dissolve the deposit. Blot, do not scrub, the spot. Sodium chloride is more soluble at lower temps than at higher ones. Then rinse with clear lukewarm water, blotting up the excess moisture and follow with another water rinse and blot dry. This should work. If not, try a cleaning mixture of 1/2 white vinegar to 1/2 lukewarm water, allow to stand 15 minutes and rinse with clear water.
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> Health & Beauty
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> Gargling - Stir 1/2 teaspoon salt in an 8-ounce glass of warm water for use as a gargle for sore throats.
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> Cleaning teeth - Mix one part salt to two parts baking soda after pulverizing the salt in a blender or rolling it on a kitchen board with a tumbler before mixing. It whitens teeth, helps remove plaque and it is healthy for the gums.
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> Washing mouth - Mix equal parts of salt and baking soda as a mouth wash that sweetens the breath.
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> Bathing eyes - Mix 1/2 teaspoon of salt in a pint of water and use the solution to bathe tired eyes.
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> Reducing eye puffiness - Mix one teaspoon of salt in a pint of hot water and apply pads soaked in the solution on the puffy areas.
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> Relieving tired feet - Soak aching feet in warm water to which a handful of salt has been added. Rinse in cool water.
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> Relieving bee stings - If stung, immediately wet the spot and cover with salt to relieve the pain.
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> Treating mosquito and chigger bites - Soak in saltwater, and then apply a mixture of lard and salt.
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> Treating poison ivy - Soaking the exposed part in hot saltwater helps hasten the end to poison ivy irritation
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> Relieving fatigue - Soak relaxed for at least ten minutes in a tub of water into which several handfuls of salt has been placed. Try this recipe for "aches and itches." ½ cup baking soda, ½ cup dry milk, ½ cup Epsom salt, 1 cup sea salt. Mix together and store in a large Ziploc bag, http://parentingteens.about.
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> Removing dry skin - After bathing and while still wet give yourself a massage with dry salt. It removes dead skin particles and aids the circulationhttp://herbsforheal
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> Other Uses
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> Extinguishing grease fires - Keep a box of salt handy at your stove and oven and if a grease fire flares up, cover the flames with salt. Do not use water on grease fires; it will splatter the burning grease. Also a handful of salt thrown on flames from meat dripping in barbecue grills will reduce the flames and deaden the smoke without cooling the coals as water does.
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> Drip-proofing candles - Soak new candles in a strong salt solution for a few hours, and then dry them well. When burned they will not drip.
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> Removing soot - Occasionally throw a handful of salt on the flames in your fireplace; it will help loosen soot from the chimney and salt makes a bright yellow flame.
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> Cleaning fish tanks - Rub the inside of fish tanks with salt to remove hard water deposits, then rinse well before returning the fish to the tank. Use only plain, not iodized, salt.
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> Invigorating goldfish - Occasionally add one teaspoon of salt to a quart of fresh water at room temperature and put your goldfish in for about 15 minutes. Then return them to their tank. The salt swim makes them healthier. http://www.
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> Cleaning flower vases - To remove deposits caused by flowers and water, rub with salt; if you cannot reach the deposits to rub them, put a strong salt solution in the vase and shake, and then wash the vase with soap and water.
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> Keeping cut flowers fresh - A dash of salt added to the water in a flower vase will keep cut flowers fresh longer.
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> Holding artificial flowers - Artificial flowers can be held in an artistic arrangement by pouring salt into the container, adding a little cold water and then arranging the flowers. The salt will solidify as it dries and hold the flowers in place.
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> Keeping patios weed-free - If weeds or unwanted grass come up between patio bricks or blocks, carefully spread salt between the bricks and blocks, then sprinkle with water or wait for rain to wet it down.
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> Killing poison ivy - Mix three pounds of salt with a gallon of soapy water and apply to leaves and stems with a sprayer.
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> Keeping windows frost-free - Rub the inside of windows with a sponge dipped in a saltwater solution and rub dry; the windows will not frost up in sub-freezing weather. Rubbing a small cloth bag containing salt that has been moistened on your car's windshield will keep snow and ice from collecting.
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> De-icing sidewalks and driveways - Lightly sprinkling rock salt on walks and driveways will keep snow and ice from bonding to the pavement and allow for easy removal. Don't overdo it; use the salt sensibly to avoid damage to grass and ornamentals.
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> Deodorizing shoes - Sprinkling a little salt in canvas shoes occasionally will take up the moisture and help remove odors.
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> Have fun with salt- Salt can be converted easily into an inexpensive play.
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> Play Dough - 1 c. water, food coloring 2 tbsp. oil 1 c. flour 2 tsp. cream of tartar 1/2 c. salt 1 or 2 drops oil of peppermint (optional) Combine water, food coloring and oil in saucepan. Stir in flour, cream of tartar, salt and oil of peppermint. Cook over medium heat until mixture forms ball, stirring constantly. Spoon onto waxed paper. Let stand until cool enough to handle. Knead until smooth. Store in plastic bag.
