jmcquown wrote:
> The Ranger wrote:
> > "Charles Gifford > wrote in message
> > nk.net...
> >> "The Ranger" > wrote in message
> >> ...
> >>>
> >>> McCormick Food Services disagrees with you.
> >>>
> >> My dear Ranger Unit. We are usually in accord. However, I
> >> strongly feel that McCormick is wrong in most of what they
> >> say. Freezing all spices and herbs is an effective procedure.
> >
> > I'll still go with McCormick on this one. Proper storage,
> >
> >> I have done it for years with no discernable negative
> >> adventures in taste or quality. The only exception I know
> >> of is Vanilla. Vanilla beans cannot be frozen successfully.
> >
> > Yeah but... You're Irish -- and have a strange affinity for
Guinness
> > -- so your tastebuds were trashed from birth... <EG>
> >
> > The Ranger
>
> But McCormick's talks about freezing BOTTLES. Uh, no. Sealed bags
of dried
> herbs and spices won't let condensation in if you just remove the
pinch or
> so you need and seal the bag right back up. Not like shaking a
bottle over
> a bubbling pot.
>
> Jill

Actually you're supposed to use your frozen spices to refill your
everyday-use spice bottles... then you only open the frozen spice bags
2-3-4 times before they're empty. And if you pick a dry spell (not a
hummid time) to refill spice bottles and do it expeditiously (not leave
the bag open and walk away while yentering on the cell phone) there
will be no measurable condensation... your stock of spices in the
freezer is not supposed to be your working spices, otherwise don't
bother freezing. The only reasons to freeze spices is to benefit from
bulk-buying prices, and so as not to need to make purchases so often.