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Rice a Roni

3184 Views 12 Replies 6 Participants Last post by  GrannyAnn
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.

What do you think?
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The little powder pack is nothing more than boullion (sp?) with some extra spices. I’ve have ramen that did the same thing and was fine after reconstituted. Please note that the Pasta-roni is different
Thanks. Now I have two more questions. A bit confused. :confused:

1. why is pasta roni different (I dry packed some of that too but the packets were powdery and seemed dry)
2. Are you saying you had ramen do that and you dry packed it with an oxygen absorber and it was fine for years?

Sorry. I am very new at this and don't want to mess it up.
The contents of the packets is supposed to be powdery and dry. If exposed to some heat and moisture, occasionally the powder will clump. I’ve used these “clumps” and never had a problem.

I don’t pack my ramen with O2 absorbers. I keep them in an airtight container with a dessicant pack.
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