Making sea salt from saltwater is very easy, although quite time consuming. It's not necessarily cost effective, but it's a lot of fun and a rewarding learning experience.

How much salt are you going to get? I read on one website that the rule of thumb is 5 gallons of seawater to 4 cups of salt, which would mean a 5% salt solution. I did 4 gallon batches, and got between 2.5 and 4 cups per batch, which is a bit of a lower yield. However, my small batch of 2 quarts gave me 1 full cup of salt, which is much higher. So it all depends on the original saltiness of the seawater and the method used to evaporate it, and how careful you are not to lose any salt to the floor in the process (I speak from experience—I lost more than I'd like through careless pouring).

Overall, I processed 16.5 gallons of seawater, and I ended up with over 9 cups of salt. This is a total of about a 3.5% yield by volume of salt from saltwater, but your mileage may vary. I documented my own experience on my blog.

Let's get started!

Step 1: The Gather

The first step is to get yourself a lot of salty seawater. I used 5-gallon buckets with lids, but I've seen others use milk jugs (for smaller batches) and coolers (for larger batches).

Go on a road trip to the nearest saltwater source with your containers. You may want to do some research into the pollution along your coast so you don't end up with dirty water that won't give good salt (and may be very bad for you!). Generally, the farther from civilization, the better.

Gather as much saltwater as you like. The more you get, the longer the process will take, but the more salt you'll end up with.

Step 2: The Filter

Let your seawater sit for a while to allow any sediment and particles to settle.

Get your stockpot out and ready for the boil. Then siphon or scoop water from the top of the container, careful not to disturb the sediment at the bottom, through a filter into your stockpot.

I used a dishcloth in a sieve for my filter, which provided a good fine mesh to get out any sand or other particles.

I scooped out water with a 1-quart measuring cup so I could easily keep track of how large my batches were. I did 4 gallons per batch.

Step 3: The Boil: Method 1

The quickest way to turn your saltwater into salt is by boiling it. But be careful, you don't want to scorch the salt! Be prepared to spend all day in the kitchen with the stove on.

There seem to be several schools of thought on how to evaporate your seawater, so I will go over each method briefly. I will leave it up to you to experiment and develop your own technique.

The first method, which I found described most frequently in my research, uses a constant boil. The danger with this method is how easy it is to scorch your salt. The advantage, though, is that it is the quickest method.

Bring your seawater to a boil. Once about half of the water is evaporated, or when you start seeing the salt form in the water, you'll need to start stirring—infrequently at first, but more and more frequently as more water evaporates until you are continuously stirring. The goal here is to get your salt to the consistency of wet sand.

Note: there can still be water in the pot when the sand reaches the right consistency. This part confused me when I was doing my research, but once I actually did it, it made more sense. Try scooping out the salt with your stirring spoon to check the consistency. When it's like wet sand, thick but still pourable, then you're done.

Remember: Don't scorch the salt!

Step 4: The Boil: Method 2

The second method that I read about involved a much longer process that actually does not involve boiling, but rather simmering. The idea with this method is to evaporate the salt without risk of scorching by using low heat. However, depending on the amount of salt water you have, this could take multiple days with the stove on, and thus will cost more in energy.

With your pot of seawater on the stove, turn on the burner to the lowest heat setting, and let it evaporate slowly. As with the first method, you'll probably need to stir your water once it gets low, although it won't be as necessary as if you were boiling it. And again, you'll want to get your salt to the consistency of wet sand.

Remember: Don't scorch the salt!

Step 5: The Boil: Method 3

After some experimentation, and trial and error, I developed a technique that seems to be a good balance of amount of time spent and avoiding scorching the salt.

I started off with a full boil at high heat, until about half of the water had evaporated. Then I turned the burner down to the medium-high heat. As the water evaporated, I turned the heat lower and lower until I was down to medium-low. This gradual decrease in heat helps prevent scorching without requiring you to stir constantly. It will take longer than boiling the whole time, but it does take less interaction on your part.

And as with the other methods, you want to get your salt to a consistency of wet sand. Don't worry if there is still water in the pot; the only thing you're concerned about is the consistency of the salt itself.

Remember: Don't scorch the salt!

Step 6: The Dry

This is the longest step of the whole process. Once you've boiled down 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 can spread it, and the sooner it will dry.

If you still have water in the pot (which you probably do), I would suggest trying to pour the water into a separate dish, so the majority of your salt is not sitting in water and can thus dry faster.

You can place your pan(s) by a window so that the sun can speed up the drying process. Depending on how much salt you have, and how wet the salt is, this can take anywhere from a few days to a few weeks. Some of my batches came out too wet (I didn't let them boil down enough) and they're still in the process of drying after two weeks. But a smaller batch that I did was not as wet, and it dried much quicker.

Alternatively, you can place the pan in the oven on the lowest heat (the lowest on my oven is 170 ºF) to speed up evaporation. Some people seem to think that the oven technique changes the makeup of the salt; it seems to me to just affect the way the crystals form. Either way, it's worth experimenting with. Just be careful not to burn the salt.

Step 7: The Final Product

You're done! Now that your salt is dry, you can pour it into spice jars, mason jars, or other containers to store and use. If your salt crystals came out larger, you can put them in a grinder for freshly ground salt when you need it, or grind it all ahead of time before storing it.

I've read that sea salt is better suited for flavoring food after cooking, rather than for the actual cooking, but you can experiment and see what works for you. After all, it's just salt! You can also mix your salt with herbs or spices to make seasoning salts.
<p>I think the main difference between sea salt and refined table salt is the amount of seagull poop still in it.</p>
The differenece between sea salt and &quot;table salt&quot; is one is a natural formed mineral from ocean water, the other is a mined mineral from the earth that has added chemicals and stabilziers in it after the bleaching process necessary to make it white, as it comes from the earth in a muddy red color.
I wonder why it's bad to scorch the salt by boiling the water and also why it's bad to have the oven on 'too hot'
Scorching anything while heating alters the way your body abosorbs that particular ingredient. With salt, sodium that is exposed to high heats can become caustic or corrosive. Not something you would want to sprinkle over your popcorn.
<p>You could go with a no fuel, no energy consumption if you are willing to wait. Make a solar still which is useful in reverse for creating fresh water from salt water in emergencies. Line a pan with a clean black garbage bag. Pour in clean filtered salt water. Tent clear plastic over the top making it wider than the pan. You want the condensation to drip outside of the pan so make sure it can run down the sides and out. Set in the sun and let the water evaporate. The water will &quot;cook&quot; out, condense on the clear plastic and drip down the sides out of the pan. No burning, no fuel cost, eco-friendly; just takes time and makes small batches. Keep the setup off the ground so critters don't get in.</p>
<p>Very cool. thanks for sharing! I do a lot of dry curing and was looking up some recipes using sea salt and was wondering how the process was done thinking it might be simple and there you have it! It is actually a great thing to know. thanks</p>
<p>Salt can't be organic because it is not made by any thing living but is the result of chlorine and sodium. This means that salt can never be organic because it is just not possible. Good insructable though :)</p>
<p>I put my wet &quot;salt sand&quot; on parchment paper and into my food dehydrator. Dries in just a few hours! Just wish I could find a way to cut down the boil time! </p>
<p>Try using wider pots - they have more surface area which will aid evaporation. It won't be an earth shattering improvement but may shave a few minutes off your boil time. </p>
A passive solar stil gets you distilled water and concentrated salt water. I started making habanero salt. Salt the peppers then pound them into the salt
<p>I'm very interested in using a still to get sea salt. Any help you could provide would be appreciated!</p>
I'm very interested in building a passive solar still for my next batch of sea salt. Zero energy cost, and a usable byproduct!<br><br>Habanero salt sounds tasty :)<br><br>Thanks for the comment!
<p>did you ever build your distiller? I'm very interested in making larger batches of sea salt but need a better way! Thanks!</p>
<p>I really want to do this and give as gifts. You site is so informative and easy to follow. Now, I have to get someone to get me some sea water. Thank you so much</p>
<p>Would be great to see our desalination plants in California consider taking some of it's super salty brine, and turn it into this commodity. Seems like a win/win would be in the works here if they did, since the salt concentration would be higher once water is desalinated. Also, instead of pumping the excess out to sea, we then could use some to make a product many could use.</p>
<p>Great instructions! I'm off to the Straits with a few buckets to try this out although the humidity up here in the PacNW might make it a moot point?</p>
<p>Great instructions! I'm off to the Straits with a few buckets to try this out although the humidity up here in the PacNW might make it a moot point?</p>
You are absolutely correct, I wasn't criticizing you...just that words mean things and our society has gotten away from proper use of words. I'm not interested in the 'politically correct' craze that our society recently seemed to accept. Take the catch phrase &quot;ALL NATURAL INGREDIENTS&quot; of course it is 'ALL NATURAL' what else could it be but 'ALL NATURAL'. Man has made NOTHING, except waste and other problems. Man may take 'ALL NATURAL' items and assemble something and and call it man-made but that is all, everything is made from something 'ALL NATURAL'. Fresh sea salt probably does have more benefits with other fresh minerals and nutrients, maybe some less desirable from pollution though, which probably have been lost in mined salts. Thank you...good Indestructible!!! <br>
At least no one here called it organic salt. <br> <br>No this isn't a joke people sell sodium chloride as &quot;organic&quot;
ALL salt is actually sea salt!
Rock salt mined from the earth settles out of the ancient sea in layers thus the salt is almost pure sodium chloride. <br> <br>Sea salt is usually never &quot;pure&quot; (which is it's main selling feature).
That may be misleading. Rock salt may also be mined from underground sources&acirc;€”for example, Himalayan pink salt&acirc;€”although this salt, called halite, is technically the result of evaporation just as sea salt is.
A wine filtering system might be good to take out particles from the water. You can get different filters for the setup and rent the machine (for a low cost) from a wine brewing store. <br> <br>I used one on some &quot;electric cool-aid&quot; wine I made (don't ask :) ) and I used the &quot;smallest&quot; filter I could get. It filtered it so well that it even removed some of the colour. <br> <br>This would probably be too small for salt water but there are higher and lower grades of filters you can get (they come as pads).
That's a great idea! It'd be interesting to see how fine of a filter you can use on seawater without filtering out any salt.
Cool! I didn't know you could make homemade sea salt! This will save money:)
oh yea <br> <br>huge utility bills for gas-electricity and your salt has price of gold <br>
Its a fun project but I suspect that you probably won't be saving money after all the boiling and simmering. But depending or your source water you should have a superior product
Great idea, never even thought of doing this. I would have to filter mine for any organics or plankton though. I know it would be safe after the boil but can't stomach even thinking eating ocean floaters. Lots of plastics and junk in there nowadays.
Thanks! I'd love to hear your ideas for better filtering too. I'm always open to improvements. Cleaner is better!
http://www.cheaperthandirt.com/product/CAMP-352 <br> <br>My preferred water filter when I go camping. I have a few because they're so affordable. I'm going to use this when i try salt making.
Nice! It doesn't mention salt on the list of things it filters out, although it does list &quot;taste.&quot; My only concern would be if the salt is not fully dissolved, the water might end up with a lower salinity. It's definitely worth a try though! <br> <br>I'm all about simple tools, and I love that it's a simple ceramic/silver filter. Good find :)
Thanks for sharing! I wished I had a sea source because this is something I would enjoy making! Have a great day! <br>Sunshiine
Fantastic! I had no idea this could be done at home.

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