Giveaway: Foundation Salt Set from The Meadow

Foundation Salt Set - Food in Jars

Salt has forever been an essential ingredient in food preservation. It plays a key role in pickling, whether you’re fermenting or using vinegar, and has also long been used to preserve meat and fish.

As canners, one of the things we often hear is that pickling salt is the only way to go. And while it’s true that it dissolves quickly and doesn’t contain any additives that could discolor your pickles, I believe there are places for a variety of salts in the home preserver’s toolbox.

Fleur de Sel - Food in Jars

For the last few summers, I’ve made all my pickles with fine grain sea salts like this Fleur de Sel from The Meadow. I measure it out by weight in order to ensure that I don’t oversalt my dilly bean and cucumber dills (more on how to swap salts by weight in this post from 2010) and the finished pickles are fabulous and the quality of the brine suffers not at all from the salt substitution.

Sel Gris - Food in Jars

When I want to incorporate chunkier, more mineral-flavored salts like Sel Gris in my preserving, I opt for a batch of Herbs Salees (it’s best done in high summer, when tender herbs can be had for a song). I have a version of salt preserved herbs in my new cookbook, or you can try the technique on Well Preserved. They add incredible flavor to soups and stews.

Flake Salt - Food in Jars

Recently, the folks at The Meadow sent me their Foundation Salt Set (it retails for $40. If that feels too spendy, maybe their Mini Foundation Set at $20 might suit your budget?) and a little jar of deeply smoked sea salt to play with. I’ve been a customer of theirs since 2009, but their inventory is so deep that other that the Fleur de Sel, all the salts were new to me.

I have two pickle recipes going up later this week that feature these interesting salts, so stay tuned for those. However, in the mean time, let’s have a giveaway! The Meadow is offering up one of their Foundation Salt Sets to one lucky Food in Jars reader. Here’s how to enter:

  1. Leave a comment on this post and share a salty tidbit. Do you have a favorite salt? Have you ever tried making your own sea salt? Tell me something about your relationship with salt.
  2. Comments will close at 11:59 pm on Saturday, April 5, 2014. Winners will be chosen at random and will be posted to the blog on Sunday, April 6, 2014.
  3. Giveaway open to US residents only.
  4. One comment per person, please. Entries must be left via the comment form on the blog at the bottom of this post.

Disclosure: The Meadow sent me some salt to use and photograph and are also providing a set for the winner of this giveaway. However, they did not pay to be featured here on this blog and all opinions expressed here are mine and mine alone.

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415 Responses to Giveaway: Foundation Salt Set from The Meadow

  1. 1
    Liz says:

    I LOVE SALT. It is the tastiest. Food tastes utterly bland to me without it. I would love to develop a better palate for it.

    Friend of mine has about 16 weensy salt bowls and weensy salt spoons on a lazy Susan on her dining table so people can salt to taste and flavor!

  2. 2
    Sharon says:

    Salted Caramels are my favorite!

  3. 3

    Ah! I love The Meadow! We gave away jars of their Sugar Maple Smoked Salt as wedding favors with a recipe for a chocolate maple salted carmel that I put together. :) The salt is also really good on eggs of any kind.

  4. 4
    Jennifer says:

    I’m just learning about different salts and how to cook/season with them!

  5. 5
    Kathy says:

    I recently made my first batch of Meyer lemon salt, and it’s wonderful

  6. 6
    PamelaR says:

    Ahhh salt! Growing up, I hardly used any salt at all. But now that I live in the desert (Tucson, AZ), I find I actually crave it. Needless to say, I give up to my craving quite frequently. I’m just learning about different salt and how to use them. It’s a very fun journey. I plan to tackle your dilly beans this year.
    Pamela

  7. 7
    Chrissy says:

    As a cake baker, I find that cake frosting requires a little more salt than one might think. Frosting without salt makes your teeth hurt.

  8. 8
    Jen says:

    I sprinkle cookie dough with fleur de sel before I bake it. Yum!!

  9. 9
    wintu nancy says:

    Of course my favorite salt tip is not to do with cooking…Dead Sea Salts are great for soaking out all those aches we get as we age! Still, I would love to try these different salts in our food.

  10. 10
    bfg67 says:

    I love to cure my own bacon with salt

  11. 11
    Emily says:

    Homemade seasoned salts make great gifts!

  12. 12
    Happier Than A Pig In Mud says:

    Made my first batch of homemade cilantro salt last year and it’s high on my preserving list for this year too:@)

  13. 13
    Jaime says:

    I love salt, my fave currently is salted toffee I make during the holidays. I’ve been primarily using Himalayan pink sea salt lately.

  14. 14
    Robin D says:

    I make a hot pepper salt. I love using different things to flavor my salt.

  15. 15
    Sue Fine says:

    Although I use various salts for different things, my friend’s daughter loves the pink himalayan salt, and recently gave her mother a grinder full for a gift. My friend decided that she had no desire to grind salt over food, so she used the salt to boil pasta. (shudder).
    I love to make home made bath salts with course sea salt.

  16. 16
    Marie Foohey says:

    I love my bread salt from King Arthur flour, it works much better with yeast than common salt!

  17. 17
    Sarah says:

    I have some pretty, pink see salt that I use to finish of homemade caramels or toffee.

  18. 18
    Michele says:

    My favorite is Lima sea salt; I think it’s from Brittany. A very slightly moist, fine grained off white sea salt. The flavor has a roundness I don’t find in other salts. I think it was named after Lima Ohsawa, the wife of a Macrobiotic leader back in the day. I had some fun with a flaked mushroom salt gifted from a friend a couple of years ago too.

  19. 19
    Leanna R says:

    I go to a food convention every year and try to pick up different salts . They all are very different and interesting to try.

  20. 20
    Leslie says:

    I’m a big fan of Maldon for seasoning but also like using Espresso Salt on cookies!

  21. 21
    Alica says:

    I remember my Grandma having individual “salt cellars” at each place at the dinner table, so we could add our own seasoning to our food. I wish i had them!

  22. 22
    Jennifer says:

    Ummmm… Salted Carmel Chews….

  23. 23
    Mary says:

    I love The Meadow! My favorite salt is their Marlborough Flaky. It’s great on popcorn.

  24. 24
    Karen says:

    I love salt too! I cook most of my own food and I love to use different salts to achieve flavones. Smoked salt gives a subtle smokiness that’s hard to figure out, if you do not already know what is in there. A quick grind of coarse sea salt is the perfect finish for a steak or vegetable. And then there are the pickles. Oh, the pickles. Yummy, yum yum!

  25. 25
    Laurie k says:

    I love salt. I would love to cure my own bacon

  26. 26
    Lisa G. says:

    I once bought some Murray River salt at Chelsea Market – it was pink. I’d love this!

  27. 27
    Tammy B. says:

    I always put a pinch of salt in my preserves, butters, jams.

  28. 28

    I made a salty-caramel pear butter one year using sea salt. It was so good! :)

  29. 29
    katklaw777 says:

    I use salt wisely and sparingly because I am on a low sodium diet.
    I was given a gift of pink salt once and loved it. I would like to try more flavors…thanks for the chance!

  30. 30
    Katherine says:

    The candy store near my house has the most amazing salted caramel chocolate balls. I can’t make them myself, but they’re the best use of salt I know of!

  31. 31
    Sandy Hines says:

    The only other salt I’ve used besides Morton’s is Hawaiian sea salt. I liked
    the soft saltiness of it. I crumbled 3 pieces of crisp smoked bacon in a jar of
    sea salt and let it set for a few days. Really tasty on fried or scrambled eggs,
    Baked potatoes, bean soup, etc. I would love to try other kinds of salt.
    .

  32. 32
    Robin says:

    I love salt preserved lemons and limes. We always have a jar in the fridge.

  33. 33
    Michele Koskinen says:

    I bought my first Maldon Salt in a specialty store and have not looked back since. Special salts are so much fun to experiment with. The best story is teaching my grandsons that “finishing salts for their salads was so much tastier than regular salt. As adults It is now a tradition to buy a new salt for them to try for Christmas. So pass the salt but not the table kind.

  34. 34
    christina says:

    Mmm, salt. I love it all.

  35. 35
    Judith says:

    Salt seems to bring out the flavor in everything, especially adding to sweets when you wouldn’t think it mattered. Would love to try different salts.

  36. 36
    Adam says:

    Maldon smoked sea salt is wonderful!

  37. 37
    Stacy says:

    When I have a headache, I drink a full glass of water and put a tiny pinch of Himalayan Sea salt under my tongue.

  38. 38
    LynnAnn says:

    Salt and water keep balance on this planet. Too much of either and we perish…love and peace

  39. 39
    Lucy says:

    As kids, we would go visit the Salt Plains in Northwest Oklahoma and collect the beautiful salt crystals – it was fun and a great learning experience. I was most disappointed to find my beautiful crystal melted on my shelf following a very humid season.

  40. 40
    gina says:

    nothing better than a good finishing salt Pink Himalayan pretty and tasty

  41. 41
    Missy says:

    I have always only purchased sea salt in the grocery stores and use that for everything. I have never tried other “real” salts and would love to. Also, I have also wanted a salt holder. I LOVE, LOVE, LOVE the glass ones you are giving away. I was wondering if this is also the kind of salt that you could grind on top of fresh foods? This is a really unique giveaway.

  42. 42
    Cate says:

    I discovered the importance of quality salts this past summer when I decided to start eating simpler foods and just use real, local ingredients. I was making a tomato tart of sorts with focaccia, heirloom tomatoes, goat cheese, basil, garlic, and olive oil. It was lacking something so I pulled out some salt that I had purchased from our local spice store and it gave it the perfect punch of flavor and brought out the flavors in all of the other ingredients. Truly incredible

  43. 43
    Hannah M. says:

    I was out in Death Valley, CA, recently, with a bunch of fellow geology students, and we tried tasting the evaporites at Badwater Basin (the lowest point in North America, full of salty mud flats). They were pretty disgusting-probably gypsum, definitely not halite (NaCl). I’m sure these salts are much tastier!

  44. 44
    Ann says:

    Salt is fascinating. As a chemical compound, it’s amazingly simple. At its most basic, it’s just two element bonded together. But it’s so necessary for so many things that empires have been built around it.

  45. 45
    Sarah P says:

    Smoked salt sounds wonderful! I recently made a rosemary red wine salt, which is a beautiful deep purple color and just delicious on lamb.

  46. 46
    Amy says:

    I used to never care about salt, but in the last few years have been increasiningly understanding its importance. And I love sweet and salty together!

  47. 47
    susan gortva says:

    i use Himalayan sea salt. we love it

  48. 48
    Megan P. says:

    I blame Alton Brown for my affinity for Kosher salt, but I’m starting to get into the funkier salts as well.

  49. 49
    Mandy says:

    My friends tease me about my salty salads, just greens tossed with some nice flake salt and a little infused olive oil. Yum!

  50. 50
    Rachel says:

    I just bought iodized salt on a recommendation, but I haven’t really experimented with different salts before. I’d love to learn!

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