BLUEMOMENT

The salt cellar solution - I think.

I imagine most other brands would work as well but mine is a Tesco paprika bottle. The square glass bottle has a brown plastic top with a hinged lid covering the holes. (The holes are too big for salt so you have to ca' canny.)

It's been aboard nearly four months now and as well as the general dampness of the sea air it's been moderately moist below (don't ask) on at least one occasion and the salt is still completely free-running.

Another solution for free-running salt is to add a few grains of rice to the salt. In a salt cellar with suitably sized holes, the rice doesn't escape but it helps to keep the salt dry for quite a while (a season anyway).

Keep it in the fridge !
I work in West Africa (very humid) and we keep our salt and sugar in the fridge. Also, industrial compressed air systems generally use refrigeration to condense moisture content and deliver "dry" air.......
Just a thought.

puddock wrote:in the fridge

How the other half live, eh?

Fridge could be worth a try. We have tried various cellars and rice, and failed. Anyone got a pottery one (with a suitable plug ) that could be put in the oven when it was being used for something else?
Have to admit, we do purloin sachets from fast food joints when opportunity permits.

I have found salt, pepper and herb bottles with inbuilt grinders & clip-on lids over the grinder holes. Perfect, dry rock salt, pepper seeds, garlic flakes etc. Just flip up lid & grind onto food as required.

Just can't remember which supermarket they were in though - bought one of each type for the boat last winter & they are still bone dry.