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I keep all of my baking supplies in glass jars-I had a break out of nasty meal/Indian flour millers/pantry moths* years ago and while I haven't had any problems lately it pays to keep all that stuff sealed up well and dry.
*A very nice Amish woman told me to go and buy some bay leaves and put them around the pantry on the shelves and even one or two in the jars with the dry goods it would keep the moths away and it does!

I also vac-pack the jars if I have the time and stuff stays so nice--even my powdered sugar that got used up this summer was from about 2 years ago and it wasn't hard or clumpy or anything.
And it seems that Cream of Tartar has something to do with wine making--a tartaric acid being a by product of wine? Great Now I gotta go search it, or it will bug me all day! Ahhhh I was right it is from making wine.:D
 
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