Salt plays an important role in home canning, but not always for the reasons people think. In pressure canning, salt is added for flavor, not preservation. When pickling, however, salt is essential to balance acidity and inhibit bacterial growth. Understanding when salt is optional, when it’s required, and which substitutes can safely be used helps home canners create flavorful, shelf-stable recipes without confusion. There are many safe salt substitutions we will explore when home canning.

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By Diane Devereaux | The Canning Diva® 
Last updated: August 20, 2025

Key Takeaways

• Salt is used in pressure canning for flavor, not preservation.
• In pickling, salt is required for safe acidity and bacterial control.
• Salt can be optional in many meals-in-a-jar recipes depending on taste preferences.
• Safe substitutes include coconut aminos, citrus, vinegars, and yeast extracts.

The Skinny on Salt When Home Canning

Salt, chemically known as sodium chloride (NaCl), is an essential mineral that plays a vital role in human life. At the forefront, salt is essential to maintaining the balance of electrolytes in the body which are necessary for proper cellular function, muscle contraction, blood pressure regulation, digestion and absorption of nutrients, bodily fluid balance and facilitates nerve transmission. However, excessive salt intake can have a negative effect on our health, especially for individuals with certain medical conditions.

When pressure canning low acid foods, salt is not used to preserve the food, it is merely included for taste and flavor. Adding salt to your meals in a jar enhances the taste and palatability of food. When pickling canning recipes, salt is required to help inhibit bacterial growth. This is why you will often hear me say or read in my recipe tips not to deviate from the instructed brine ratio, which is a specified amount of salt, vinegar (acid) and liquid (often water) indicative of the type of food being pickled. However, when we are pressure canning low-acid recipes, we rely on time and temperature to safely preserve the food, not the salt.

Types of Salt and How They Differ from Canning & Pickling Salt

When it comes to home canning, the type of salt you choose matters. While you can use many types of salt at the table, some work better than others for home canning and pickling.

• Canning & Pickling Salt: The gold standard for home canning. Manufacturers produce this pure granulated salt without additives like iodine or anti-caking agents. This ensures brines stay clear and flavors clean.
• Table Salt: Common in kitchens, but often contains iodine and anti-caking agents. These additives can cloud brines, darken food, or affect flavor, though they don’t impact safety.
• Kosher Salt: You can substitute kosher salt for canning and pickling salt, but its larger granules make accurate measurement more difficult and can produce a saltier flavor.
• Sea Salt: Natural, unrefined varieties may contain minerals that affect flavor or color. If necessary, you can use fine sea salt without additives, although its composition and grain size may vary by brand.
• Specialty Salts (Himalayan, flavored, smoked, etc.): Best reserved for finishing dishes before serving, or when adding flavor your pressure canned meals in a jar recipes. Their mineral content and added flavors can alter the balance and flavor of a pickling brine, so reserve these salts for other culinary uses.

Bottom line: For pickling, use canning and pickling salt to maintain clarity and consistency in your brine. When pressure canning meals in a jar, however, you can use the salt you normally cook with because salt adds flavor rather than providing the method of preservation.

Let’s break it down, shall we?

Sodium is an essential mineral and electrolyte that helps the body regulate fluid balance and supports normal nerve and muscle function. On the periodic table, sodium carries the symbol Na. Although people often use the words “salt” and “sodium” interchangeably, they do not mean the same thing. Sodium is an element, while table salt consists primarily of sodium chloride.

While sodium is a specific element, salt is the compound that contains sodium as one of its components.

Throughout the recipe chapters in my cookbook, The Canning Diva Presents Meals in a Jar, you will notice I include salt, or a sodium (soy sauce or coconut aminos), in my recipes. You will also notice, in most cases, I deem salt as an optional ingredient. This means if you are watching your salt intake, or you prefer to season your individual portion later, you may omit the salt altogether. In other cases, however, you will notice there are some recipes without the option to omit the salt or sodium. This is intentional because by omitting it from the recipe it will no longer provide the intended flavor profile, rendering the recipe tasteless or possibly off-putting.

So what are your options for substituting salt or sodium when pressure canning recipes such as meals in a jar? My personal and tested favorite is the use of coconut aminos as a viable and safe substitution for salt.

SAFE Salt Substitutions When Home Canning

Coconut Aminos: Producers make this popular soy sauce alternative by fermenting sap from coconut blossoms, creating a savory, umami flavor similar to soy sauce. Coconut aminos typically undergo a natural fermentation process contributing to its unique flavor. Although coconut aminos do contain sodium, they generally provide less sodium than soy sauce or traditional table salt.

The reason I do not recommend a low-sodium version of soy sauce in my recipes is it may contain other additives or flavor enhancers to maintain a similar flavor to regular soy sauce. In some low-sodium soy sauces, manufacturers replace a portion of the sodium chloride with potassium chloride to help reduce the sodium content. Consuming excessive amounts of potassium may not be suitable for individuals with certain medical conditions.

Citrus. Another option canners have are natural salt substitutes. Citrus, like lemon, lime, and orange, provide a tangy taste that can mimic the effect of salt. Use fresh citrus juices, zest or grated peel. And citrus-based seasoning contains dried citrus extracts or natural flavors to achieve a desired flavor profile without the need for salt. You will see citrus frequently in my recipes, including whole dried limes, lemons, and fresh lemons, – ingredients commonly used throughout Middle Eastern and Mediterranean cuisines

Vinegars. Various types of vinegars, such as apple cider vinegar, balsamic vinegar, rice vinegar, and red wine vinegar, can contribute to the recipe’s tanginess and depth of flavor. If you choose to add a vinegar in replacement of salt, bear in mind the change it will bring to the intended flavor profile of the recipe. In my recipes you will see the use of a variety of these vinegars included in Asian cuisine and in Mexican cuisine. 

Yeast Extracts. Some salt substitutes use yeast extracts, such as nutritional yeast, to provide a savory and slightly salty taste. These extracts contain naturally occurring glutamates, which contribute to umami flavors. Using yeast extracts as a salt replacement may change the intended flavor profile of the recipe, especially depending on the brand purchased. The processing used to produce yeast extract deactivates the yeast while concentrating its savory, cheese-like, and nutty flavors. Because those flavors can noticeably change the taste of a dish, yeast extract may not complement every recipe.

Overall, the skinny on adding, or omitting, salt to low acid pressure canning recipe is a personal preference. If you are looking to use a salt substitute, be sure to start gingerly and taste as you go. Revising the framework of a recipe’s flavor profile could have a significant negative effect on its taste and your enjoyment.

Be sure to pick up your copy of The Canning Diva Presents Meals in a Jar book so you may preserve delicious, international cuisines this season. I have dedicated an entire chapter to Ingredient Substitutions so you may learn more about how to safely customized your pressure canning recipes – ensuring you and your family love (and eat) every jar!

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About the Author:
Diane Devereaux, The Canning Diva®, is a nationally recognized food preservation expert, author, and educator with over 30 years of home canning experience. She’s the author of multiple top-selling canning books and teaches workshops across the U.S. Learn more at TheCanningDiva.com.