Pickling and canning salt, also known as preserving salt, is a critical ingredient for those looking to make their own preserved foods. It's a pure granulated salt that doesn't contain any added iodine or anti-caking ingredients that typically found in table salt. Since it has no additives, it can help to keep brines clear and prevent discoloration of preserved foods.

It's most commonly used in preserving foods such as pickles, kimchi, sauerkraut, corned beef and canned fruits or vegetables. This type of salt is highly soluble, meaning it dissolves easily in water, making it ideal for creating brines. Unlike table salt, pickling and canning salt won't cloud your brine or leave residue at the bottom of your jars.

When embarking on a pickling or canning project, it's crucial to follow the recipe and measure accurately to ensure food safety and optimal results. Likewise, pickling salt should not be substituted with table salt or sea salt due to the differences in density and mineral content, which might alter the resulting flavor of your preserve.

Furthermore, you need to remember that pickling and canning salt is created specifically for preserving processes and not ideal for normal cooking due to its high sodium content and lack of iodine. Therefore, it should be reserved for use in your favorite canning and pickling recipes.

Pickling and canning salt can usually be found in the baking aisle of the grocery store, near the regular table salt and sea salt. If you can't find it there, check the canned goods aisle, as some stores keep it there with items used for preserving food. If you still can't find it, ask a store worker as some stores may keep it in a specific section for pickling supplies.