I'm doing more low-sodium cooking, and I'm aware that salt can be excluded in most (non-fermented) recipes without issue, as well as the fact that salt or salt-substitutes can be added at the time of final cooking/meal assembly.
The Healthy Canning guidelines indicated some substitutions for salt when canning and provide a couple of alternatives to regular table/pickling salt (https://www.healthycanning.com/salt-substitutes-in-home-canning/). However, the recommendations therein look mostly to be geared towards canning pickles, and recommends either AlsoSalt or Herbamare Sodium Free as alternatives.
Does anyone have any experience with Windsor Salt Free as an alternative (ingredient as listed are Potassium Chloride, Calcium Silicate, Magnesium Carbonate, Sugar, Potassium Iodide)? I'm not using this in pickles so I'm not concerned about cloudiness, but I don't want to create a bitter final product. If this is something that is going to cause bitterness I'll pass and add during final cooking, but it would be great to know if it's a viable option to include during canning.
by armadiller