Speaking of Penzey's...
 

I'm due to receive my first order tomorrow. Just standard-use herbs. My
question is: where is the best place to store the unused portions after I
refill all my spice jars? Kitchen cabinet, refrigerator, freezer or ?

'Would appreciate advice.

Thanks.

Ken
___________________

Speaking of Penzey's...
 

Ken Lopez wrote:
> I'm due to receive my first order tomorrow. Just standard-use herbs. My
> question is: where is the best place to store the unused portions after I
> refill all my spice jars? Kitchen cabinet, refrigerator, freezer or ?


Sealed plastic bags in the freezer-- assuming you have the freezer
space, of course. If not, the cupboard is fine.


--Lia

Speaking of Penzey's...
 

"Julia Altshuler" > wrote

> Ken Lopez wrote:
>> I'm due to receive my first order tomorrow.

That'll be fun. Let us know how it goes.

>> Just standard-use herbs. My
>> question is: where is the best place to store the unused portions after
>> I
>> refill all my spice jars? Kitchen cabinet, refrigerator, freezer or ?

> Sealed plastic bags in the freezer-- assuming you have the freezer space,
> of course. If not, the cupboard is fine.

Yeah, I keep most of mine in the freezer, but so long as they are
kept out of bright light and away from heat, you're fine.

nancy

Speaking of Penzey's...
 

Nancy Young wrote:
> Yeah, I keep most of mine in the freezer, but so long as they are
> kept out of bright light and away from heat, you're fine.

I am just waiting for someone to make a million bucks on an electric
spice cellar. Like the wine cellar out there that keeps wine at the
perfect temperature and humidity, so could there be a wall-mounted for
easy access, spice cellar (or tower) that is econimical and frees up
cabinet space for other items.

Mark my words.

Karen

The freezer is the worst place to store herb/spices. Any food with exposed edges is prone to freezer burn. With herbs/spices, you're talking the most exposed edges possible. Every edge becomes the perfect receptor for freezer burn/freezer smell absorption. If you're uncertain regarding how freezer smell tastes, melt a few old ice cubes and drink them. Nasty. With herbs you'll get that times 20.

Even out of the freezer you don't want to store herbs/spices in plastic. Although heat and light are enemies, air does just as much damage. Plastic is too permeable for storing spices more than a handful of months.

Speaking of Penzey's...
 

Karen wrote on 18 Jan 2006 in rec.food.cooking

>
> Nancy Young wrote:
> > Yeah, I keep most of mine in the freezer, but so long as they are
> > kept out of bright light and away from heat, you're fine.
>
> I am just waiting for someone to make a million bucks on an electric
> spice cellar. Like the wine cellar out there that keeps wine at the
> perfect temperature and humidity, so could there be a wall-mounted for
> easy access, spice cellar (or tower) that is econimical and frees up
> cabinet space for other items.
>
> Mark my words.
>
> Karen
>
>

been done...it's called the 2nd upright freezer.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Speaking of Penzey's...
 

scott123 wrote:

> The freezer is the worst place to store herb/spices. Any food with
> exposed edges is prone to freezer burn. With herbs/spices, you're
> talking the most exposed edges possible. Every edge becomes the perfect
> receptor for freezer burn/freezer smell absorption. If you're uncertain
> regarding how freezer smell tastes, melt a few old ice cubes and drink
> them. Nasty. With herbs you'll get that times 20.
>
> Even out of the freezer you don't want to store herbs/spices in
> plastic. Although heat and light are enemies, air does just as much
> damage. Plastic is too permeable for storing spices more than a
> handful of months.


What do you suggest instead?


--Lia

Speaking of Penzey's...
 

Julia Altshuler wrote on 18 Jan 2006 in rec.food.cooking

> scott123 wrote:
>
> > The freezer is the worst place to store herb/spices. Any food with
> > exposed edges is prone to freezer burn. With herbs/spices, you're
> > talking the most exposed edges possible. Every edge becomes the
> > perfect receptor for freezer burn/freezer smell absorption. If
> > you're uncertain regarding how freezer smell tastes, melt a few old
> > ice cubes and drink them. Nasty. With herbs you'll get that times
> > 20.
> >
> > Even out of the freezer you don't want to store herbs/spices in
> > plastic. Although heat and light are enemies, air does just as much
> > damage. Plastic is too permeable for storing spices more than a
> > handful of months.
>
>
> What do you suggest instead?
>
>
> --Lia
>
>

I suggest the freezer...double bag.


--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Speaking of Penzey's...
 

On Wed, 18 Jan 2006 22:03:56 -0500, Julia Altshuler
> wrote:

>scott123 wrote:
>
>> The freezer is the worst place to store herb/spices. Any food with
>> exposed edges is prone to freezer burn. With herbs/spices, you're
>> talking the most exposed edges possible. Every edge becomes the perfect
>> receptor for freezer burn/freezer smell absorption. If you're uncertain
>> regarding how freezer smell tastes, melt a few old ice cubes and drink
>> them. Nasty. With herbs you'll get that times 20.
>>
>> Even out of the freezer you don't want to store herbs/spices in
>> plastic. Although heat and light are enemies, air does just as much
>> damage. Plastic is too permeable for storing spices more than a
>> handful of months.
>
>
>What do you suggest instead?
>
>
>--Lia
yeah Scott...enquiring minds want to know...what is the solution?
Bill

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.

Speaking of Penzey's...
 

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