How to Make Salt From Seawater
- 1). Place a large shallow roasting pan on the stove and fill with sea water to within 1 inch of top rim. Turn heat on high (use two burners if the pan will stretch over both).
- 2). Turn heat down to medium when water begins to boil. As water begins to evaporate, stir occasionally to help salt drop out of suspension.
- 3). Refill pan with sea water when the first batch has reduced by half. Continue to refill as the level drops until all the sea water is in the pan.
- 4). Turn heat down to low when most of the water has evaporated out. Stir frequently to spread the salt crystals out. When crystals begin to appear to be drying out, put pan in 275 degree F oven and continue to dry, stirring occasionally, until salt feels dry to the touch.
- 5). Store salt in a lidded glass container. To maintain optimal dryness, place a desiccant pouch on top of salt to wick away any remaining moisture during storage. Keep in a cool and dark location.
- 6). Use your salt like any other sea salt. If you want smaller grains, purchase an inexpensive grinder. Natural sea salt has less of a "salty" taste than iodized table salt, so you may need to use slightly more with your foods.
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