Kosher salt has larger grains than normal table salt.
Kosher salt is salt used in the koshering process, where its large irregular crystals are able to more effectively draw moisture out of meats than other salts. The salt itself is not kosher; rather it is its use in making meat kosher that gives it its name. It contains no preservatives or additives and is most commonly derived from seawater.
Instructions
1. Visit the nearest source of clean saline water and collect at least three cupfuls. This will produce about two tablespoons of salt. Store the water in the watertight container for transportation.
2. Filter the water through the coffee filter into a bowl or cup. Seawater may contain potentially harmful debris so filtration is important. Filter the collected water once more to ensure it's as pure as possible.
3. Empty the filtered water into the stockpot and bring it to the boil. Keep it at a rolling boil for 20 minutes to kill any microorganisms. Filter the water again to remove any remaining particles and then gently pour it into the flat-rimmed baking sheets.
4. Bake the water for about two hours at a temperature of 350 degrees Fahrenheit. Periodically check that any crystals formed aren't burning. Remove the trays when there is no water remaining. The salt crystals that will have formed should be left to cool before being scraped off the pan and used.
Tags: Filter water, Kosher salt