Damp salt
- Thread starter Tengu
- Start date
Dry them off really well first, and then store them by themselves in mini press/zip bags beside the other condiments.
It's the only way I've found to keep them from soaking everything else.
I lay them out on top of the radiator for a couple of hours to dry mine.
cheers,
M
It's the only way I've found to keep them from soaking everything else.
I lay them out on top of the radiator for a couple of hours to dry mine.
cheers,
M
It's actually hygroscopic not hydro
just store it in something where atmosphere can't get at it, push out the atmosphere with OFN oxygen free nitrogen ( used frequently by preppers in food storage) and limit the number of times you open the container, avoid it at all ideally.
if the hygroscopic material is exposed to the atmosphere it will take on the moisture,
Split your materials into smaller containers and only break the seal when required.
just store it in something where atmosphere can't get at it, push out the atmosphere with OFN oxygen free nitrogen ( used frequently by preppers in food storage) and limit the number of times you open the container, avoid it at all ideally.
if the hygroscopic material is exposed to the atmosphere it will take on the moisture,
Split your materials into smaller containers and only break the seal when required.
If you store in a cellar, add a few grains of rice. The rice absorbs water and breaks up any clumps when shaken. For the sachets paint with meted wax.
Cain't remember what they're called but those suck and seal bags for dehydrated and frozen foods?
When I lived on Cyprus every salt pot you used had more rice than salt in and it had still caked 
Dry room or cupboard and you should not have any problems really. Is your house damp Tengu?
Being Hygroscopic and thus deliquescent in nature you need to keep damp away poppet.
Dry room or cupboard and you should not have any problems really. Is your house damp Tengu?
Being Hygroscopic and thus deliquescent in nature you need to keep damp away poppet.
I keep my house salt in kilner jars and occasionally dry it out on the iron stove top.
If travelling then film jars work well, bit of rice if needed.
If travelling then film jars work well, bit of rice if needed.
Not very often you eat grains of dry salt, so dissolve it in water and keep it in a bottle.
I wonder if that's why the little sachets of salt you find in "Salt and Shake" crisps seem to be made from wax impregnated water? Or could it just be the fat from the crisps?
What about not worrying about the salt getting damp if it's in sachets already? Unless you're cooking chips do you really need to sprinkle it?
this is what ketchup was invented for - it contains:
Salt
Sugar
Vinegar
Tomatoes
It's the universal condiment and will last practically for ever.
Salt
Sugar
Vinegar
Tomatoes
It's the universal condiment and will last practically for ever.
http://www.ebay.co.uk/itm/271081470088?ssPageName=STRK:MEWAX:IT&_trksid=p3984.m1423.l2649
Should do the job, or a 35mm film canister.
Should do the job, or a 35mm film canister.
