Sea Salt

Collect seawater in a large bucket or jug. One gallon of sea water will yield approximately ½ cup of sea salt. 

Pour seawater through a strainer lined with cheesecloth to collect any ocean bits, like shells, sand, or small marine life.  It is important to have clean water in your pot.

Place your water in a large stainless steel pot that is clean and free of any discoloration from cooking.  Bring seawater to a boil and let boil to evaporate all the seawater. (This will take a few hours, feel free to relax, read a book, or attend to any other chore.)

Stay close once only a few inches of seawater remains.  You will notice the seawater will start to get cloudy and there will be some sodium build-up on the side of the pot; this is when the magic happens.  Feel free to stir the seawater at any time, this will not disrupt the process.  Continue to reduce; you will reach a stage that resembles a wet paste, at this point you want to constantly stir the salt that has formed.  As you continue to cook out the water the mixture may bubble and sputter as you stir, so be mindful of this; the salt will be hot.  Adjust the heat as needed, but continue to stir until all the water has been evaporated and you are left with the remaining ocean salt.  You are looking to dry the salt out as much as possible at this point, cook until it closely resembles table salt.  Place salt into a storage container.

The whole process will take about 3-4 hours, depending on the size of your pot and the amount of water you are using.

RecipesEdible Boston