"Jean B." wrote:
>
> Arri London wrote:
> >
> > notbob wrote:
> >> I'm getting damn tired of buying brown sugar and having it turn to
> >> granite in 2 mos. Even un-opened pkgs are not immune. So, what's an
> >> alternative? If brown sugar is sugar with some molasses still in it,
> >> howzabout using molasses to recreate brown sugar by adding it to white
> >> sugar. It all gets melted in the mix, right. I always have some
> >> blackstrap around.
> >>
> >> nb --tired of tossing BS ...er.... brown sugar
> >
> > But some cheap simple terra cotta pots (or very tiny ones meant for
> > crafts). Wash with soap and water, rinse extremely well with clean
> > water. Break the pots into large shards; leave the tiny ones whole. Soak
> > in clean cold water, wipe off the drips and put a shard (or the whole
> > tiny pot) into the container with the sugar. Soak the shard(s) every
> > couple of weeks. No lumps in the sugar.
> > Anyway why toss the hardened sugar? Warm it in the microwave just prior
> > to use.
>
> Haven;t I read that not all terracotta should be used with food?
>
> --
> Jean B.

Possibly. Wouldn't use the really crumbly stuff. The ones we have were
made in Italy. Wouldn't use Chinese pots though.