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Iodized Salt-46 lbs, 6 Gallon Pail
Iodized Salt

Iodized Salt-46 lbs, 6 Gallon Pail

Item Id: AF-5-00136
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Description

Augason Farms Iodized Salt is a life-sustaining mineral that boosts food flavor. That makes it the perfect seasoning, useful in most recipes.  Thus, its a vital component of any food storage program, as well as useful for every day cooking and baking. It's also a preservative used in drying meats and fish, as well as for pickling. Because an iodine deficiency can lead medical problems, this salt contains a tiny amount of non-metallic mineral iodine to meet the dietary requirement for proper human development and growth.

  • 30 year shelf life*
  • 10,433 servings
  • 46 lb, 6-gallon pail
  • For emergency food storage, camping or everyday use
  • Certified Gluten Free

* Sealed/Opened to 1 year. Best when stored in a cool dry place at temperatures between 55F and 70F (ideal humidity 15%).

Nutrition Facts:
Nutrition Facts, Ingredients, Directions, Shelf Life, Recipes


Salt Dough
1 cup all-purpose flour
1/2 cup Augason Farms Iodized Salt
1 cup water
1 tablespoon vegetable oil
2 teaspoons cream of tartar

Add desired color of food coloring to the water before adding to mixture. Combine all ingredients in a saucepan and heat on low until ingredients form a ball. Store in plastic bag or air-tight container.

Egg White Frittata
1 1/4 cups Augason Farms Dehydrated Mushroom Slices
2 tablespoons Augason Farms Dehydrated Chopped Onions
1/2 cup Augason Farms Dehydrated Diced Red & Green Peppers
1/4 teaspoon Augason Farms Iodized Salt
1/4 teaspoon dried oregano
Dash pepper
1 tablespoon olive oil
8 egg whites beaten
1 tablespoon grated Parmesan cheese  

Place all vegetables in bowl and cover with warm water and let sit for 15 minutes, drain. In a 10 ovenproof skillet, sauté the mushrooms, onion, red pepper, green pepper, salt, oregano and pepper in oil until vegetables are tender. Beat egg whites until foamy; pour into skillet. Cook for 3 minutes over medium-low heat or until puffed and lightly browned on bottom. Sprinkle with cheese. Bake at 375F degrees for 8-10 minutes or until egg whites are set. Loosen edges and bottom of frittata with a rubber spatula. Invert onto a serving plate; cut into four wedges. Serve immediately. Serves 2.

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