Iodine

I am vaguely irritated that I noticed at the *end* of my morning of processing food that the salt I had sitting out was the iodized one, not the “canning” one (which does not contain iodine). I switched them around at some point, and since they’re the same form factor, didn’t notice until the end of the day. Dunno whether it happened first thing, or at some point in the middle.

Using iodized salt won’t harm the food, but it will cause it to discolor. My cheerful greens will give way to brown over the next couple of months.

So I’ve got 7 quarts of pickles and 6 quarts of beans that are going to preserve just fine, but that will most likely discolor and look unappetizing. Gah. Frustrating end to a very enjoyable morning.

Now, out to the store to pick up parmesian cheese to try this trick with the rest of the basil.