Gather your seawater. I used two clean gallon milk jugs to gather my sea water but you could use just about anything for this step.

Filter your seawater to remove any sand and debris. For this process, I just used a coffee filter to run my seawater through and it worked perfectly. I simply held the coffee filter over my stockpot and ran the bay water through it, trapping all of the sand and debris in the filter.

Bring seawater to a boil and allow it to evaporate. For two gallons of bay water this process took about 4 hours from start to finish. For this process, I began boiling my sea water on high until it reduced by about ¾, occasionally stirring. Once I began to see salt crystals forming at the bottom of my pot I reduced the heat to medium and began stirring more frequently so I didn’t scorch my salt. When there was about 1” water left in my pot I reduced the heat again to medium-low and kept stirring every few minutes to release the salt from the bottom so it wouldn’t burn. Once most of the water had evaporated, I reduced the heat to low and continued to stir my salt until it was completely dried out. This step required a little attention and patience but once it was dry and resembled regular salt I knew it was finished.

Store in an airtight container. Once the salt reaches a certain concentration living bacteria can’t grow on it so this salt should last for as long as it takes you to enjoy it!