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Sugar Storage

Wolverine's picture

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Okay -

CLS, Chiffie, et al; what do you store sugar in? In all my trials of different containers, etc., moisture has been a problem. The only thing I have found to work are those dang plastic ziplock bags. Never any problem, but uses shelf space 'cause you sure can't display THAT! TIA for any suggestions! :-)

Carole's picture

(post #53720, reply #1 of 22)

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Store my sugar, brown and regular, in plastic tubs I bought at a local resturant supply house. This is a local supply house,but I am sure you can put your hands on plastic tubs.

nihon_no_cook's picture

(post #53720, reply #2 of 22)

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Oh, sure, leave me out! Well, you'll just have to do without my recommendation for the clear Rubbermaid canisters they sell at the supermarket, which have kept my flour, sugar, and rice nice and dry through all the humid summers here. Dang it, the rec. slipped out anyway!

Jean_'s picture

(post #53720, reply #3 of 22)

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DH got me some large plastic tubs from the bakery for a buck. I use them for sugar and white and whole wheat flour. They hold about 10-15 pounds. Work great.

Chiffonade_'s picture

(post #53720, reply #4 of 22)

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Moisture is not a problem here so I use a medium sized apothecary jar for my sugar, a huge apothecary jar for my flour and a square glass cannister for my salt. Try going to a Wal-Mart or K-Mart or Kroeger's Hardware and look for the square or cylindrical glass cannisters that have the rubber seals on them. That should eliminate your moisture problem.

MEAN_CHEF's picture

(post #53720, reply #5 of 22)

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You must live in a sauna. I leave mine out on the counter in a crock with cover. Never have a problem.

kai_'s picture

(post #53720, reply #6 of 22)

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I agree Chiff, and those are the types of containers I use. However--a big however--if you all of a sudden don't cook for a while (which happened to me this year when I hurt my hand), the rubber rings can disintegrate (or the moths, etc. can get in via the cork tops if you are using that type), etc. But, for storing stuff that is used regularly, I think glass is the best. Otherwise, I store in double plastic or heavy plastic, inside hard plastic, in the freezer (for flour, at least). And now that I'll be baking again, I'll have to get back to you as to how those flours survived! I may end up with a lot of wallpaper paste (which, btw, when I tried that, didn't work, i.e., "hold" for very long at all).

Chiffonade_'s picture

(post #53720, reply #7 of 22)

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You might be picturing the really tall version of a French canning jar with the metal bail. The one I am talking about (which you very well may mean too) is a clear glass (flat, no ridges) square cannister-type jar with a
i clear/translucent
type seal. It may be plastic but it feels like rubber. I have the other type too, the French canning jar style but I use that for spaghetti.

What the heck is the humidity level where you are? Sounds like you live in the rain forest! (Which I would trade you for occasionally when the lining of my nose crumbles.)

kai_'s picture

(post #53720, reply #8 of 22)

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Hi Chiff,

Most of my jars are antiques (the round, Ball-type), so, yes, they have that metal bail, and I've used the (red) rubber rings (which is what has disintegrated if I didn't "get back to them" soon enough). I haven't seen the translucent types of rings or the square cannisters you mention, but will definitely look for them. (You can tell I don't get out much!)

As for humidity, well, hmmm, San Diego is considered arid, but I've encountered molds when it strikes their fancy to invade whatever.

Wolverine's picture

(post #53720, reply #9 of 22)

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Thanks for all the suggeations guys, especially Nihon ! ;-)
The plastic bowls work, but I was looking for something to display. When I lived in Arizona ( Scottsdale ) I used jars like yours Chiff, but in Massachusetts, that doesn't work, the sugar gets clumped. Glass sweats in summer here, so not sure about ball jars. Maybe I'll get some ceramic containers and just slip my ziplocked bags into that!
Again - thanks!

Wolverine's picture

(post #53720, reply #10 of 22)

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Winter, no problem, summer - big problem. I imagine that no sugar would dare give you any issues, though! ;-)

Chiffonade_'s picture

(post #53720, reply #11 of 22)

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Wolvie, do you realize you
b solved your own problem!!
ROFLMAO! Ceramic jars w/ziplocks inside (smacks own head) - what a great idea!

Wolverine's picture

(post #53720, reply #12 of 22)

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When I typed the post I was thinking that I should'a had a V-8! I guess I should think more often!! :-)

EM_'s picture

(post #53720, reply #13 of 22)

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Does sugar clump with the a/c on? When we're on the coast, we like the house open to the air if it isn't too hot, but don't have a problem with moisture as long as we use the a/c. Salt shakers can be a problem though. A few grains of rice in the shaker keeps them going.

Wolverine's picture

(post #53720, reply #14 of 22)

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I avoid the AC as much as possible, so by the time I turn it on, the humidity has arrived. I was just looking for something different, like Chiff said, I solved my own problem, but not really in the way I wanted. Salt wise, ever since I started using a wooden shaker, I haven't had a problem. ( Small qty in that, though ) I usually have 10 lbs sugar - each kind ( only 5 for me ) at a time.

kai_'s picture

(post #53720, reply #15 of 22)

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I usually have 10 lbs sugar - each kind ( only 5 for me )/i>

OMG! You mean you don't have at least a tiny amount of the other 122 kinds? lol

BTW, which kinds are those? Regular white, light and dark brown, confectioners, ????

FWIW, I tried some date sugar once--very very good! (I stored it in the freezer in a plastic bag in a jar.)

Also, in re the salt thing, I, too, have had no problem w/clogging in a wooden shaker. It cakes--regardless of the humidity--in my antique "salt box" (wood, with air space between it and its painted aluminum? lid), however, as well as in glass shakers. When we once had a really bad spell of humidity, even rice in those glass containers didn't work--those grain bugs that do web tricks got in there (of course, that could have been from buggy rice to begin with, I dunno.)

One thing I've learned: if you don't have bug-free stuff to begin with, they will eat out of the package and destroy whatever else is around :(

On a lighter side, I once met a cook who had a PBS cooking show, and she used to pooh-pooh those bugs in the flour, etc. She said they added extra protein, added a crunchy texture, and said so on her show. Her show only lasted one season (duh).

Wolverine's picture

(post #53720, reply #16 of 22)

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Kai -

sorry - I just saw this post! I have regular ( granulated), confectioner's, light & dark brown and raw ( cone shaped from Mexico)

That leaves me 1222 short!! ( Thank god - then I'd really be in trouble for storage )

Perry_Fielder's picture

(post #53720, reply #17 of 22)

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I use the big glass jars that pickles and other bulk items come in. I painted the lids to match the kitchen. I live in FLA it gets pretty muggy here too. I have had no problems.

Gretchen_'s picture

(post #53720, reply #18 of 22)

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I store my sugar in one of those old store jars with the swing lid. I really don't have any problem with moisture there or in the sugar bowl and NC has mildew alerts occasionally for its humidity.

CLS's picture

(post #53720, reply #19 of 22)

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Well, I just finally saw this thread and I store everything in clear glass mason jars with the clamp-top lids. I love them. I used to get them at Pier 1 but they no longer sell them. I am currently looking for another place to purchase them...

Tracy_K's picture

(post #53720, reply #20 of 22)

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CLS--

Don't know if you have them in your area, but we have a store called The Container Store (gee, what
b could
they sell?? LOL) that has those in all shapes and sizes. I know they have a catalog and a mail-order service as well, and their prices are very good.

Gretchen_'s picture

(post #53720, reply #21 of 22)

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Wolvie, I woke up thinking about this today!! That must show a lack of iron in my diet, or something. One time our market was having seemingly a wonderful sale on sugar--bought it, of course. When I opened it it was a "different" type of granulated sugar (and NO, I do not want to talk about sugar, per se!). Anyway, very moist feeling and not dry crystals and it did cake up like crazy. Is there any chance this is what you have? Do you always have trouble and have you ever bought different brands?

Wolverine's picture

(post #53720, reply #22 of 22)

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Hmmm.. I buy Domino. Is that the brand you purchased? I have not really tried anything else, other than Turbinado and the cone shaped natural brown from Mexico. These 2 don't cake up at all. I never considered the brand as the possible culprit - DUH!