scott123 wrote:

> Glass jars with metal, rubber sealed, air tight lids, stored in a cool
> dark place. I have a collection of old mayo and peanut butter jars
> that I use. Plastic lids aren't the end of the world if that's all
> you've got. A cool dark place is ideal as well, but a kitchen cabinet
> is fine too. The glass jar is critical, though, as glass is quite a
> bit less permeable than plastic.
>
> I actually have more spices/herbs than I do jars. I make sure, though,
> that anything I plan on storing long term makes it into glass. It makes
> a huge difference.


Thanks. I haven't tried it (I've always been happy with thick ziploc
bags), but I may in the future.


--Lia