Making sea salt native saltwater is an extremely easy, although quite time consuming. It"s not necessarily cost effective, however it"s a the majority of fun and also a financially rewarding learning experience.How lot salt room you going come get? I review on one website the the rule of ignorance is 5 gallons that seawater to 4 cups of salt, i beg your pardon would typical a 5% salt solution. I did 4 gallon batches, and also got between 2.5 and also 4 cup per batch, which is a bit of a lower yield. However, my little batch the 2 quarts provided me 1 complete cup that salt, i beg your pardon is lot higher. So it all counts on the original saltiness of the seawater and also the technique used come evaporate it, and also how cautious you are not come lose any type of salt come the floor in the procedure (I speak native experience—I lost more than I"d like through fruit pouring).Overall, i processed 16.5 gallons that seawater, and also I ended up with over 9 cups of salt. This is a full of around a 3.5% yield by volume the salt native saltwater, yet your mileage might vary. I documented my own experience on mine blog.Let"s get started!


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The first step is to acquire yourself a lot of salty seawater. I provided 5-gallon buckets through lids, however I"ve viewed others use milk jugs (for smaller batches) and also coolers (for bigger batches).Go on a road expedition to the nearest saltwater source with your containers. You might want to execute some research right into the air pollution along your coastline so girlfriend don"t finish up v dirty water that won"t give an excellent salt (and might be an extremely bad for you!). Generally, the farther native civilization, the better.Gather as lot saltwater as you like. The much more you get, the longer the process will take, yet the an ext salt you"ll end up with.

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Let your seawater sit because that a if to allow any sediment and particles come settle.Get her stockpot out and also ready for the boil. Then siphon or scoop water indigenous the top of the container, careful not to disturb the sediment at the bottom, v a filter into your stockpot.I used a dishcloth in a sieve because that my filter, which noted a good fine mesh to gain out any sand or various other particles.I scooped out water through a 1-quart measuring cup therefore I can easily save track that how big my batches were. Ns did 4 gallons every batch.


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The quickest method to rotate your saltwater into salt is by boil it. But be careful, friend don"t desire to scorch the salt! Be ready to spend all work in the kitchen with the cooktop on.There it seems to be ~ to it is in several institutions of believed on just how to evaporate her seawater, therefore I will go end each technique briefly. I will certainly leave it up to you to experiment and develop your very own technique.The very first method, which ns found explained most commonly in mine research, uses a constant boil. The risk with this technique is how easy that is to scorch her salt. The advantage, though, is the it is the quickest method.Bring her seawater come a boil. When about fifty percent of the water is evaporated, or when you start seeing the salt kind in the water, you"ll need to start stirring—infrequently in ~ first, but much more and an ext frequently as more water evaporates until you are consistently stirring. The goal right here is to gain your salt come the consistency of wet sand.Note: there deserve to still it is in water in the pot as soon as the sand reaches the right consistency. This part confused me as soon as I was doing mine research, but once I in reality did it, that made more sense. Try scooping out the salt with your stirring spoon to inspect the consistency. When it"s like wet sand, thick but still pourable, then you"re done.Remember: Don"t scorch the salt!


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The second technique that i read around involved a lot longer process that actually does no involve boiling, yet rather simmering. The idea v this an approach is to evaporate the salt without danger of scorching by using low heat. However, depending on the lot of salt water girlfriend have, this can take multiple days through the range on, and also thus will certainly cost an ext in energy.With your pot the seawater ~ above the stove, revolve on the burner come the lowest warmth setting, and also let that evaporate slowly. As with the an initial method, you"ll more than likely need to stir your water as soon as it gets low, although it won"t be as vital as if you were boiling it. And again, you"ll desire to get your salt to the consistency the wet sand.Remember: Don"t scorch the salt!


After some experimentation, and also trial and error, I arisen a technique that seems to it is in a great balance of quantity of time spent and also avoiding scorching the salt.I started off v a complete boil at high heat, until about fifty percent of the water had actually evaporated. Then i turned the burner down to the medium-high heat. Together the water evaporated, i turned the warmth lower and also lower until I was down to medium-low. This steady decrease in warmth helps protect against scorching there is no requiring you come stir constantly. It will certainly take longer than cook the whole time, however it does take it less communication on her part.And similar to the various other methods, you want to get your salt to a consistency the wet sand. Don"t concern if over there is quiet water in the pot; the only thing you"re concerned about is the consistency of the salt itself.Remember: Don"t scorch the salt!


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This is the longest action of the whole process. Once you"ve boiled under your seawater and your salt is the consistency of wet sand, you"ll want to scoop it out into a pan to dry. The larger the pan, the thinner you have the right to spread it, and the sooner it will dry.If you still have actually water in the pot (which you most likely do), i would imply trying to to water the water into a separate dish, therefore the bulk of her salt is no sitting in water and can hence dry faster.You can place her pan(s) by a window so the the sun can speed up the dry process. Depending on how lot salt you have, and how wet the salt is, this can take all over from a couple of days come a couple of weeks. Several of my batches came out also wet (I didn"t let them boil under enough) and they"re quiet in the process of dry after 2 weeks. Yet a smaller sized batch that i did was no as wet, and it dried much quicker.Alternatively, you have the right to place the pan in the stove on the lowest warmth (the lowest on my stove is 170 ºF) to rate up evaporation. Some human being seem to think that the oven an approach changes the assembly of the salt; it seems to me to just influence the method the crystals form. One of two people way, it"s worth experimenting with. Just be careful not to burn the salt.

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You"re done! currently that your salt is dry, you can pour it into spice jars, mason jars, or various other containers to store and use. If her salt crystals come out larger, you can put them in a grinder because that freshly ground salt when you require it, or grind it every ahead the time before storing it.I"ve check out that sea salt is far better suited for flavoring food after cooking, quite than for the really cooking, yet you have the right to experiment and also see what functions for you. After all, it"s simply salt! You can also mix your salt through herbs or spices to make seasoning salts.