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Anyone making their own salt?

We are fortunate to have the pristine Pacific ocean nearby.
We collect sea water from Port Renfrew BC. About as pure sea water as possible.
We strain the water through a coffee filter. Then into a large SS pot. We do 12 cups at a time. Simmer away for a couple of hours until all that's left is sea salt. Twelve cups of sea water yields about 128 grams of salt. It has quite a 'salty' taste and a subtle smell of the sea. A small pinch goes a long way.
Do any of you make your own sea salt? Do you add anything to add flavor? If so what?

 
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    1. I have on the boat. Using solar power. There is a reason why the vast majority of salt is mined.

      I learned the hard way not to use an aluminum roasting pan as my condenser as the resulting product was grey. Fun as an experiment, I find it easier to just spend 59 cents at the store. While technically my product is fleur de sel, I prefer mine from France.

      And did you compute your resulting carbon foot print?

      3 Replies
      1. re: INDIANRIVERFL

        Point taken. Sort of like the 'carbon foot print/s' of those who drive their cars/SUVs forty miles each way to go to a restaurant LOL
        I wonder what the carbon foot print is to get salt from France to LA?

        1. re: Puffin3

          Hey at least you can say you're locavoring your salt, Puffin3 ! And the energy consumed by your stove came from BC Hydro and hence is "clean" :-)

          1. re: Puffin3

            sorry to sound nasty, the carbon footprint to move salt from France to LA is almost certainly less than what you used to boil off the water.
            Shipping is pretty low carbon, hydro power is relatively clean but still produces quite a bit of carbon.
            Do it if it taste better but don't kid yourself that you're doing any good for the environment! (in much the same way that people who drive their suv to the farmers market to buy a bag of locally grown salad greens aren't doing anything positive for the environment either!)

        2. I've actually wanted to but have never done it. My parents live on the Maine coast and for a while there was a commercial sea salt that was sourced from right where they live. So I figured hey - why not give it a try - but since I only go visit for relatively short periods I never thought I'd have time (I always assumed I'd let it sun dry instead of simmering). Maybe next summer.

          1. Interesting factoid: Bermuda was first settled to produce sea salt as a preservative, and some of its settlers were relocated to perform the same task on Providenciales in Turks & Caicos, BWI.
            Now, they use Mortons.

            1. If I did, I would certainly try to get a smoke flavor into it somehow. I suppose just sitting it in a shallow pan in a smoker, however primitive, would do it. Does your salt come in flakes or grains?