Experts recommend rock salt for winter food preservation

As the winter food preservation season begins, experts are advising citizens to use rock salt instead of sea salt for making pickles and canned goods. Experts suggest that rock salt, which is richer in minerals such as calcium, magnesium, and potassium, helps extend the shelf life of food products.

Prof. Dr. Hüdayi Ercoşkun from Artvin Çoruh University noted that the mineral content in rock salt helps preserve the internal structure of fruits and vegetables more effectively. He stated that pickles made with rock salt are crunchier and tomato sauces have a better consistency, whereas the low mineral content in sea salt can negatively impact the shelf life of products.

In Çankırı, a major salt production center in Turkey, local sellers report high demand for rock salt due to its purity. İlyas Ak, a local salt vendor, noted that Çankırı salt contains 84 minerals and is processed by removing only clay and lime to maintain its natural state, making it a preferred choice for long-term food storage.