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302 Posts
What's the best way to store sugar?
Drive me nuts! I finally found 50lbs bags of dog food a few weeks ago through a local sale barn, but protien level dictates price. I'm paying 18.00 a bag for Value Pack Brand 21% protien, but it's 50lbs. (I believe they are the makers of Diamond)A "pound" of pasta or beans is often just 12oz. Quart of Hellmans' mayo is 30oz. Half gal of ice cream is 3 pints. This way it helps them to cheat on inflation stats.
Is a gallon of gas really a gallon? 8oz yogurt went to 6oz. For years I bought 40lb sacks of dog food--they're 35 now.
A nice navel orange is a buck!
YEP! They call it concentrated, I call it B.S.Now bleach bottles are getting sized down.
The mid size bottles are running out... or should say fazed out.
Everything has been getting smaller or more expensive, then smaller.
Just bleach is the latest.
True. Sugar and salt should not be stored with O2 absorbers.I keep it in sealed mylar bags inside food grade buckets. I've heard that if you put O2 absorbers in with it, like I do with almost everything else that it will turn into a solid rock of sugar. Anyone have any experience with this?
I store a 3x amount of salt vs sugar but true neither need to be stored with O2 absorbers.True. Sugar and salt should not be stored with O2 absorbers.
Yes - that is *exactly* what happened to ours. The sugar is still good, but you do need a good hammer to break it back in crystals. Also, storing packages of brown sugar in vacuum sealed bags causes it to turn into brown sugar bricks. Again, a hammer makes it usable again, but it is a hassle.I keep it in sealed mylar bags inside food grade buckets. I've heard that if you put O2 absorbers in with it, like I do with almost everything else that it will turn into a solid rock of sugar. Anyone have any experience with this?