First, kosher salt is pure. It has no additives. No iodine, no anti-caking agents. Why does that matter? Because those little extras can turn your beautiful red tomatoes into a muddy, cloudy mess.
Iodine can darken your tomatoes. It can also make them taste slightly chemical. Gross. Kosher salt keeps the color bright and the flavor clean. It’s the superhero of salt here.
Plus, kosher salt is forgiving. It dissolves quickly. That means you won’t get weird salty pockets in your jars. Your tomatoes will be evenly seasoned. Bliss.
The Great Flake Debate: Morton vs. Diamond Crystal
Not all kosher salt is the same. That’s the quirky truth. Morton’s is dense and flaky. Diamond Crystal is light and airy. They are not interchangeable.
If you use Diamond Crystal, use more of it. It’s half as salty by volume. Morton’s is heftier. One cup of Morton’s equals about 1.5 cups of Diamond Crystal. Don’t guess. Use a scale if you can.
Fun fact: Diamond Crystal uses a special “Alberger” process. It makes those hollow, jagged crystals. They cling to food like little salty snowflakes. Morton’s is more like a salt brick. Both work. But your tomatoes will know the difference.
