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Old 05-16-2013, 22:07   #1
kirgi08
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Bag that salt.

I was checking on my stores and opened a case of tube packed Iodized salt.It was rock hard,I guess humidity caused it.So know I'm looking for mylar type bags that will store salt long term.

This is the 1st time I've ever had this problem,I'm seeking a quick remedy ta the problem.Salt has way too many uses in S/P and I'm kinda shocked I've never run inta this before.I guess live and learn.I'll see what I can find and let you folks know what happens.'08.
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Old 05-16-2013, 22:21   #2
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I use ziplock bags to store all sorts of things. Keeps out dirt, dust & moisture.
Also it's great to keep things organized, and if you though a few loaded-up ziplocks in a box or bag it's easy enough to sort through to find what you're looking for.
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Old 05-16-2013, 22:27   #3
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I bagged mine in mylar bags & vacuum packed in buckets.
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Old 05-16-2013, 22:30   #4
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(Seems to be plenty of source for mylar bags.
thanks for making me think about it.)

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Old 05-16-2013, 22:50   #5
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I'm gonna go with a smaller type bag,IE 1 bag 1 week.After use I will clean and reuse for different types of things,we store literally tons of spices.The use of proper spices will turn a bland meal inta a feast.'08.

LG-1,that trade fell through.
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Old 05-16-2013, 22:56   #6
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Old 05-16-2013, 22:59   #7
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Got multiples of both,been at this for quite some time.'08.
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Old 05-16-2013, 23:35   #8
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Don't use the fine grained table salt. It cakes up exactly like you experienced. Use kosher or sea salt as it won't cake up in most environments. Also I wouldn't store iodized salt. You can't use it for pickling and such. If you feel you need the iodine pack up a bunch of iodine tabs. You can use the for purifying water in a pinch.
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Old 05-17-2013, 00:20   #9
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I store all types of salts,this is the first time in 20 yrs I've seen this.'08.
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Old 05-17-2013, 00:32   #10
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Square ~5 gallon buckets, with dessicant.
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Old 05-17-2013, 03:15   #11
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I won't pack salt that way,you gotta be able ta grab and go.Salt is heavy.'08.
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Old 05-17-2013, 05:54   #12
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I pack primarily the grocery-store cylinder/canister type, in mylar bags (to keep out humidity), in buckets. Protection of buckets & mylar with use-convenience of the small packages.
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Old 05-17-2013, 06:53   #13
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60 1 gallon mylar bags with 3 20 packs of 300cc O2 absorbers (so you only have to pack 20 bags at a time) though Ive never used 02 absorbers for salt or sugar when packing in mylar as I've hears it makes it into a rock.
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Old 05-17-2013, 15:40   #14
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I fail to see a problem. Use resources to buy more salt instead of other suggestions imo.

My only concern with salt storage is to keep it away from metals.
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Old 06-01-2013, 01:04   #15
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i dont use absorbers or dessicants but i do seal my salts in mylar bags. i put 3 of the 2lb round cans - or whatever size those are - in a gallon bag ans seal it with as much air pushed out as i can get. if i need one, i remove it from a bag and then reseal the bag. so far, so good.
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Old 06-01-2013, 05:44   #16
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Just bang on the salt with the butt of an AK. That'll put it right back to usable crystals.
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Old 06-04-2013, 13:35   #17
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Quote:
Originally Posted by kirgi08 View Post
I'm gonna go with a smaller type bag,IE 1 bag 1 week.After use I will clean and reuse for different types of things,we store literally tons of spices.The use of proper spices will turn a bland meal inta a feast.'08.

LG-1,that trade fell through.
So how much salt do you use in a week?

I find most preprocessed stuff has more salt than I should have. So I don't salt anything except my fries. The exception is when I am baking, then I use what is specified in the recipe.
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Old 06-04-2013, 15:39   #18
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I would not worry about salt caking. Just tap it against something and it's crystals again! Did not hurt it a bit.
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Old 06-04-2013, 22:35   #19
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Quote:
Originally Posted by RWBlue View Post
So how much salt do you use in a week?

Depends on the menu,like you our salt use is low unless baking.

I find most preprocessed stuff has more salt than I should have. So I don't salt anything except my fries. The exception is when I am baking, then I use what is specified in the recipe.
Most of our meals are made from scratch,so we can control most types of our intake.'08.
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Old 06-05-2013, 07:41   #20
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Just bang on the salt with the butt of an AK. That'll put it right back to usable crystals.
+1.

Just like water, it can't go bad.

Contanimated? Yes. Bad? No.

I have 100 pounds or so in 4 pound boxes in the back of my pantry, been there for years. Pulled one down a couple weeks ago. Fine. But we have a very dry basement. We also have several 5 gallon buckets of sea salt at all times.
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