This is the only salt you should use, at all, ever.

I have a few hundred pounds of Mortons to use up, from before I learned the truth, maybe I'll eventually demote it to melting ice on my steps.

Diamond Kosher salt is THE salt that professional recipes always call for. It is fluffier than most other kosher salts, and contains no poisons. When you follow a recipe, and it doesen't turn out even after you follow it to-the-letter and its just too salty? Its because you didn't use the right salt. THIS IS THE RIGHT SALT.

Ever try to make sauerkaraut or lacto fermented pickles but it got all cloudy, slimy and nasty? Its because the anti-caking agent yellow prussiate of soda intereferes with fermentation. If you use Diamond, this does not happen. You don't need canning salt, you can just use this.

Diamond Crystal Kosher Salt – Full Flavor, No Additives and Less Sodium - Pure and Natural Since 1886 (Restuarant Pack) - 3 Pound Box https://a.co/d/dAceius