The method I learned from mom was to put a slice of bread in the bag. Here
and there they say to use a slice of apple, but I don't always have apples.
Usually not in fact.

The bread always got dry and not moldy, until the latest instance in which
the bread got green mold. Fortunately there was not much sugar left, but
maybe that was the reason, since it didn't absorb all the bread's moisture.

Is apple really better, and can't it get moldy too? Shouldn't a small wad
of damp paper towel work, in theory?


--

Reply in group, but if emailing add one more
zero, and remove the last word.

On Mar 26, 12:43*am, "Tom Del Rosso" >
wrote:
> The method I learned from mom was to put a slice of bread in the bag. *Here
> and there they say to use a slice of apple, but I don't always have apples.
> Usually not in fact.
>
> The bread always got dry and not moldy, until the latest instance in which
> the bread got green mold. *Fortunately there was not much sugar left, but
> maybe that was the reason, since it didn't absorb all the bread's moisture.
>
> Is apple really better, and can't it get moldy too? *Shouldn't a small wad
> of damp paper towel work, in theory?
>
>
Just store your brown sugar in an airtight container such as
Tupperware and never worry about hard brown sugar again.

"Tom Del Rosso" wrote in message ...

The method I learned from mom was to put a slice of bread in the bag. Here
and there they say to use a slice of apple, but I don't always have apples.
Usually not in fact.

The bread always got dry and not moldy, until the latest instance in which
the bread got green mold. Fortunately there was not much sugar left, but
maybe that was the reason, since it didn't absorb all the bread's moisture.

Is apple really better, and can't it get moldy too? Shouldn't a small wad
of damp paper towel work, in theory?

~~~~~~~
I used to put a couple of saltines in brown sugar if it was hard, and that
was successful. I did not leave it in indefinitely--just long enough to
soften it. I kept the brown sugar well wrapped, so it usually did not get
hard.

MaryL

On Tue, 26 Mar 2013 01:17:12 -0500, "MaryL"
> wrote:

> I used to put a couple of saltines in brown sugar if it was hard, and that
> was successful. I did not leave it in indefinitely--just long enough to
> soften it. I kept the brown sugar well wrapped, so it usually did not get
> hard.

Really? I live where brown sugar never hardens, but just an hour away
where my kids live... it does. I'd never put an apple in with sugar,
but I'd try a saltine just for the heck of it.

--
Food is an important part of a balanced diet.

"Tom Del Rosso" > wrote in message
...
> The method I learned from mom was to put a slice of bread in the bag.
> Here and there they say to use a slice of apple, but I don't always have
> apples. Usually not in fact.
>
> The bread always got dry and not moldy, until the latest instance in which
> the bread got green mold. Fortunately there was not much sugar left, but
> maybe that was the reason, since it didn't absorb all the bread's
> moisture.
>
> Is apple really better, and can't it get moldy too? Shouldn't a small wad
> of damp paper towel work, in theory?

I only buy brown sugar when I need it. And I try to buy a small quantity.
These days we have thick plastic zippered bags. If it doesn't already come
in such a bag, you can transfer it to one of those. It usually won't get
hard if you put it in one of those. If it does, to me it's no big deal.
You can either grate it or leave it in the bag and whack it with a hammer.
The brown sugar of my childhood was always hard. Came in a box with a wax
paper liner. Was often hard when you bought it. No big deal. I just used
it hard. You can buy some sort of disc to put in there. I've never tried
it.

I wouldn't personally put anything in with my brown sugar. I just see no
need.

On Mar 26, 1:43*am, "Tom Del Rosso" >
wrote:
> The method I learned from mom was to put a slice of bread in the bag. *Here
> and there they say to use a slice of apple, but I don't always have apples.
> Usually not in fact.
>
> The bread always got dry and not moldy, until the latest instance in which
> the bread got green mold. *Fortunately there was not much sugar left, but
> maybe that was the reason, since it didn't absorb all the bread's moisture.
>
> Is apple really better, and can't it get moldy too? *Shouldn't a small wad
> of damp paper towel work, in theory?
>
> --
> o a
> Reply in group, but if emailing add one more
> zero, and remove the last word.

I roll shut the plastic bag it comes in, then stick THAT into a wide
mouthed clear plastic cube jar** with a tight lid. No problem. I
never tried that apple bit.

** Rice, couscous etc come in these jars and I save em all.

In article >,
"Tom Del Rosso" > wrote:

> The method I learned from mom was to put a slice of bread in the bag. Here
> and there they say to use a slice of apple, but I don't always have apples.
> Usually not in fact.
>
> The bread always got dry and not moldy, until the latest instance in which
> the bread got green mold. Fortunately there was not much sugar left, but
> maybe that was the reason, since it didn't absorb all the bread's moisture.
>
> Is apple really better, and can't it get moldy too? Shouldn't a small wad
> of damp paper towel work, in theory?

I've found that just putting a couple of drops of water in worked as
well as anything else.

On Tue, 26 Mar 2013 09:26:55 -0500, Mark Storkamp
> wrote:

>In article >,
> "Tom Del Rosso" > wrote:
>
>> The method I learned from mom was to put a slice of bread in the bag. Here
>> and there they say to use a slice of apple, but I don't always have apples.
>> Usually not in fact.
>>
>> The bread always got dry and not moldy, until the latest instance in which
>> the bread got green mold. Fortunately there was not much sugar left, but
>> maybe that was the reason, since it didn't absorb all the bread's moisture.
>>
>> Is apple really better, and can't it get moldy too? Shouldn't a small wad
>> of damp paper towel work, in theory?
>
>I've found that just putting a couple of drops of water in worked as
>well as anything else.

A small piece of citrus peel keeps brown sugar hydrated.

Tom Del Rosso wrote:

> The method I learned from mom was to put a slice of bread in the bag.

Brown sugar is a pain to store, as you've realized. I never buy it. All you
need is white sugar and molasses. For each cup of brown sugar, substitute 1
cup white sugar + 1 tsp molasses. For dark brown sugar, use 2 tsp molasses.

BTW, have you noticed that brown sugar only comes in 1 lb boxes and 2 lb bags?
That's only one reason it's more expensive than white sugar.

Also, if you want to substitute Splenda for some of the sugar (I do that a
lot), that's another reason to dispense with this finicky, expensive product.
Keep it simple -- white sugar and molasses, neither of which needs special
handling.

On Mar 27, 11:24*am, George M. Middius > wrote:
>
> Tom Del Rosso wrote:
>
> > The method I learned from mom was to put a slice of bread in the bag.
>
> Brown sugar is a pain to store, as you've realized. I never buy it.
>
>
No, it's not. Store it in an airtight container and it's _always_
fresh and soft. No bread, apples, or clay disks are needed. I don't
know why everyone wants to make this so complicated.

On Wed, 27 Mar 2013 10:20:39 -0700 (PDT), "
> wrote:

>On Mar 27, 11:24*am, George M. Middius > wrote:
>>
>> Tom Del Rosso wrote:
>>
>> > The method I learned from mom was to put a slice of bread in the bag.
>>
>> Brown sugar is a pain to store, as you've realized. I never buy it.
>>
>>
>No, it's not. Store it in an airtight container and it's _always_
>fresh and soft. No bread, apples, or clay disks are needed. I don't
>know why everyone wants to make this so complicated.

If brown sugar is used within a year or two it stores fine in it's own
plastic bag, but a lot of people use it rarely so a one pound box can
be in their cupboard for 5-10 years and longer and then it will turn
to rock if it's not kept moisturized. I keep my brown sugar in a qt
mayo jar and add a couple of prunes to keep it moistened like in a
tobacco humidor... many years ago I smoked a pipe and used dried fruit
in my humidor.

On 27/03/2013 4:01 PM, Brooklyn1 wrote:

>> No, it's not. Store it in an airtight container and it's _always_
>> fresh and soft. No bread, apples, or clay disks are needed. I don't
>> know why everyone wants to make this so complicated.
>
> If brown sugar is used within a year or two it stores fine in it's own
> plastic bag, but a lot of people use it rarely so a one pound box can
> be in their cupboard for 5-10 years and longer and then it will turn
> to rock if it's not kept moisturized.


Based on my personal use, I just can't see that. Perhaps it is because
neither my wife or I take sugar in our coffee, but we go through a lot
more brown sugar than white. Most of the baking recipes I use call for
both granulated and brown sugar. I have at least one bowl of cereal or
porridge each day and have a spoonful of dark brown sugar on that.

The only time I use large amounts of white sugar is when I make jams and
jellies.



> I keep my brown sugar in a qt
> mayo jar and add a couple of prunes to keep it moistened like in a
> tobacco humidor... many years ago I smoked a pipe and used dried fruit
> in my humidor.
>
Tupperware with an old piece of bread works fine for me.

On Wed, 27 Mar 2013 16:12:46 -0400, Dave Smith
> wrote:

>On 27/03/2013 4:01 PM, Brooklyn1 wrote:
>
>>> No, it's not. Store it in an airtight container and it's _always_
>>> fresh and soft. No bread, apples, or clay disks are needed. I don't
>>> know why everyone wants to make this so complicated.
>>
>> If brown sugar is used within a year or two it stores fine in it's own
>> plastic bag, but a lot of people use it rarely so a one pound box can
>> be in their cupboard for 5-10 years and longer and then it will turn
>> to rock if it's not kept moisturized.
>
>
>Based on my personal use, I just can't see that. Perhaps it is because
>neither my wife or I take sugar in our coffee, but we go through a lot
>more brown sugar than white. Most of the baking recipes I use call for
>both granulated and brown sugar. I have at least one bowl of cereal or
>porridge each day and have a spoonful of dark brown sugar on that.
>
>The only time I use large amounts of white sugar is when I make jams and
>jellies.
>
>
>
>> I keep my brown sugar in a qt
>> mayo jar and add a couple of prunes to keep it moistened like in a
>> tobacco humidor... many years ago I smoked a pipe and used dried fruit
>> in my humidor.
>>
>Tupperware with an old piece of bread works fine for me.

Huh... you just got done announcing how brown sugar at your house
doesn't stay around long enough to harden.

Dave Smith wrote:
> Based on my personal use, I just can't see that. Perhaps it is because
> neither my wife or I take sugar in our coffee, but we go through a lot
> more brown sugar than white. Most of the baking recipes I use call for
> both granulated and brown sugar. I have at least one bowl of cereal or
> porridge each day and have a spoonful of dark brown sugar on that.
>
> The only time I use large amounts of white sugar is when I make jams
> and jellies.

I don't use large amounts of either any more. I used to when I did tons of
baking. Now I rarely bake. But my sugar isn't hard now either due to
better packaging.

On Wednesday, March 27, 2013 1:20:39 PM UTC-4, wrote:
> On Mar 27, 11:24*am, George M. Middius > wrote: > > Tom Del Rosso wrote: > > > The method I learned from mom was to put a slice of bread in the bag. > > Brown sugar is a pain to store, as you've realized. I never buy it. > > No, it's not. Store it in an airtight container and it's _always_ fresh and soft. No bread, apples, or clay disks are needed. I don't know why everyone wants to make this so complicated.


Even easier - if it comes in a bag in a box, keep the plastic bag closed with a wide rubber band, such as the type that comes with a bunch of kale. No need for an extra container. I've never had a problem. If it only comes in a bag, you can double the band as many times as needed.

Lenona.

On Mar 27, 5:32*pm, wrote:
>
>
> Even easier - if it comes in a bag in a box, keep the plastic bag closed with a wide rubber band, such as the type that comes with a bunch of kale. No need for an extra container. I've never had a problem. If it only comes in a bag, you can double the band as many times as needed.
>
> Lenona.
>
>
Well I have. I've put rubber bands around the bags, actually have
taped the bag completely shut and that brown sugar would suffice for a
brick to build a house in no time. I've got brown sugar right now in
a Tupperware canister that is 2+ years old and is as fresh and soft
and easily scooped as if I had bought it today. A rubber band is a
poor tool for keeping items fresh.

" wrote:

> I've put rubber bands around the bags, actually have
> taped the bag completely shut and that brown sugar would suffice for a
> brick to build a house in no time. I've got brown sugar right now in
> a Tupperware canister that is 2+ years old and is as fresh and soft
> and easily scooped as if I had bought it today.

I have to agree with you. I buy the one pound boxes of it and it always
gets hard before I use it all. I tried the slice of bread in a tupperware
once and it worked overnight. Then I took out the bread and this sugar
remained soft for weeks afterwards.

I suspect putting it in a tupperware to start with might eliminate the
problem.

G.

On Wed, 27 Mar 2013 15:32:36 -0700 (PDT), wrote:

>On Wednesday, March 27, 2013 1:20:39 PM UTC-4, wrote:
>> On Mar 27, 11:24*am, George M. Middius > wrote: > > Tom Del Rosso wrote: > > > The method I learned from mom was to put a slice of bread in the bag. > > Brown sugar is a pain to store, as you've realized. I never buy it. > > No, it's not. Store it in an airtight container and it's _always_ fresh and soft. No bread, apples, or clay disks are needed. I don't know why everyone wants to make this so complicated.
>
>
>Even easier - if it comes in a bag in a box, keep the plastic bag closed with a wide rubber band,
>such as the type that comes with a bunch of kale. No need for an extra container. I've never
>had a problem. If it only comes in a bag, you can double the band as many times as needed.

That's fine for someone who uses the entire bag in less than like two
years but those plastic bags are somewhat permeable, they allow
moisture to escape right through the plastic

wrote:
> On Mar 27, 11:24 am, George M. Middius > wrote:
>>
>> Tom Del Rosso wrote:
>>
>>> The method I learned from mom was to put a slice of bread in the
>>> bag.
>>
>> Brown sugar is a pain to store, as you've realized. I never buy it.
>>
>>
> No, it's not. Store it in an airtight container and it's _always_
> fresh and soft. No bread, apples, or clay disks are needed. I don't
> know why everyone wants to make this so complicated.

It's not complicated. And even if my sugar does go hard, it's not a
problem.

Tom Del Rosso wrote:
> The method I learned from mom was to put a slice of bread in the bag. Here
> and there they say to use a slice of apple, but I don't always have apples.
> Usually not in fact.
>
> The bread always got dry and not moldy, until the latest instance in which
> the bread got green mold. Fortunately there was not much sugar left, but
> maybe that was the reason, since it didn't absorb all the bread's moisture.
>
> Is apple really better, and can't it get moldy too? Shouldn't a small wad
> of damp paper towel work, in theory?
>
>
I just read precisely that. Put a damp paper towel over it and
leave overnight. I think in a closed container, although that
wasn't specified.

--
Jean B.

On Tue, 02 Apr 2013 21:18:18 -0400, "Jean B." > wrote:

>Tom Del Rosso wrote:
>> The method I learned from mom was to put a slice of bread in the bag. Here
>> and there they say to use a slice of apple, but I don't always have apples.
>> Usually not in fact.
>>
>> The bread always got dry and not moldy, until the latest instance in which
>> the bread got green mold. Fortunately there was not much sugar left, but
>> maybe that was the reason, since it didn't absorb all the bread's moisture.
>>
>> Is apple really better, and can't it get moldy too? Shouldn't a small wad
>> of damp paper towel work, in theory?
>>
>>
>I just read precisely that. Put a damp paper towel over it and
>leave overnight. I think in a closed container, although that
>wasn't specified.

I just beat it with a large hammer!!!!

On Tue, 02 Apr 2013 21:15:58 -0600, wrote:

> On Tue, 02 Apr 2013 21:18:18 -0400, "Jean B." > wrote:
>
> >>
> >>
> >I just read precisely that. Put a damp paper towel over it and
> >leave overnight. I think in a closed container, although that
> >wasn't specified.
>
> I just beat it with a large hammer!!!!

Hey, if it works - who cares?

--
Food is an important part of a balanced diet.

wrote:
> On Tue, 02 Apr 2013 21:18:18 -0400, "Jean B." > wrote:
>
>> Tom Del Rosso wrote:
>>> The method I learned from mom was to put a slice of bread in the bag. Here
>>> and there they say to use a slice of apple, but I don't always have apples.
>>> Usually not in fact.
>>>
>>> The bread always got dry and not moldy, until the latest instance in which
>>> the bread got green mold. Fortunately there was not much sugar left, but
>>> maybe that was the reason, since it didn't absorb all the bread's moisture.
>>>
>>> Is apple really better, and can't it get moldy too? Shouldn't a small wad
>>> of damp paper towel work, in theory?
>>>
>>>
>> I just read precisely that. Put a damp paper towel over it and
>> leave overnight. I think in a closed container, although that
>> wasn't specified.
>
> I just beat it with a large hammer!!!!
>
That sounds effective.

--
Jean B.

On 26/03/2013 2:18 PM, l not -l wrote:

>> Is apple really better, and can't it get moldy too? Shouldn't a small
>> wad
>> of damp paper towel work, in theory?
> I use a small terra cotta disk; works great.
>


I tried of those in my sugar bowl and had only limited success. It would
keep it moist for a few days but then it would start to harden. There a
loose fitting top on the bowl. A few months ago I picked up smallish
glass jar with a plastic seal and spring lock and put some brown sugar
in it with a wet terra cotta disc and it works okay. The rest of my
brown sugar is kept in a Tupperware container with a piece of bread in
it. I have not changed the bread in years.