About salt for canning

Laboratory, production and economic studies have confirmed that for canning fruits, vegetables and mushrooms is:
1) SUITABLE - coarse rock salt, fine salt and sea salt, including kosher salt
2) NOT SUITABLE - salt with additives, such as iodine, magnesium, fluorine, as well as salt with reduced NaCl

When using salt that is not suitable for canning:
1) Canned products do not become poisonous, but strange, unnatural colors and an uncharacteristic consistency are possible
2) The marinade may remain cloudy or milky
3) Glass jars may be bombed with lids

Have a delicious winter supply!