Safe Salt Substitutions When Home Canning

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, not all salts are created equal. While many types of salt can be used at the table, only certain kinds are recommended for flavoring and pickling food.

• Canning & Pickling Salt: The gold standard for home canning. It is 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: Can be used in place of canning and pickling salt, however their larger sized granules make it harder to measure accurately in canning and pickling recipes often producing a saltier flavor.
• Sea Salt: Natural but unrefined varieties may contain minerals that affect flavor or color. Fine sea salt without additives may be used in a pinch, but it’s not always consistent.
• 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 throw off the balance of brines so they are not recommended when pickling.

Bottom line: For pickling, always use canning and pickling salt to maintain clarity and balance in brines. But when you’re pressure canning meals in a jar, you may safely use the salt you generally cook with, since it’s added for flavor, not preservation.

Let’s break it down, shall we?

Sodium is a component of salt represented by the symbol Na on the periodic table. It is an essential mineral required by the body for proper functioning and is an electrolyte which helps regulate the balance of fluids in the body. The terms “salt” and “sodium” are often used interchangeably, but they refer to different aspects. 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.

Salt Substitutions When Home Canning

Coconut Aminos. This popular alternative to soy sauce is made from fermented sap of coconut blossoms and has a savory, umami flavor like soy sauce. Coconut aminos typically undergo a natural fermentation process contributing to its unique flavor. Although coconut aminos do contain sodium, the sodium content is generally lower compared to regular 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 certain cases, potassium chloride may be used as a partial or complete substitute for sodium chloride, which is regular salt. 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 a variety of citrus included in my recipes such as whole dried limes in lemons or fresh lemons which are often used in Middle Eastern cuisine and Mediterranean cuisine.

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. While the yeast itself is denatured in this substitute, it’s cheese-like, nutty flavor profile may not work for 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!

People Often Ask

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.