Hi all I'm new because I have a question for you experts. Just brought home some rice a roni to dry pack in canning jars. First two boxes went okay but the next ones, those little packets of flavoring, like dry soup mix, are not powdery at all and sticking together as if they were exposed to humidity.
We don't eat rice a roni so I'm not sure if this is normal and if it's safe to vacuum seal with oxygen absorbers in that state.
I bought it for my kids and grandkids who eat that kind of stuff but I guess in a pinch we'd eat it too.
These R.A.R. were not set up for long term storage. Anytime I find a great price on stuff, I have a tendancy to go hog wild and stock up. She thinks the R.A.R. were in the neighborhood of 3+ years old. We live in AZ so it's not humid for very long, but it gets humid often enough. The little paclets we get in R.A.R. are just paper with a waxy or very thin plastic film on the inside. Not the best to keep the stuff inside dry. I prefer to store plain rice for long term in Mylar aluminized bags with oxygen absorbers, with or without a Nitrogen purge. I store spices in quart Mylar bags, the same way. But don't store table salt with Potassium Iodine. While plain salt (Pickling salt) does not expire, iodized salt has a shelf life of about five years because the stability of the iodized salt decreases over time with exposure, especially in the presence of moisture or metal ions. Morton says the Iodine can disipate.