Storing Baking Soda?

[Summer]

Hello,

Does anyone have advice on long-term storage of baking soda? I picked up 24# of baking soda in two, light-weight plastic bags today. It was a great buy, but I’m not sure the best way to store it. Will baking soda be fine in food-grade buckets? Should I put it in mylar bags first? I haven’t used mylar yet but I don’t want the baking soda picking up a plastic taste. I have glass canning jars, but I’m trying to avoid breakables as much as possible. Is O2 an issue or will the O2 absorbers turn the baking soda into a brick, like sugar/salt.

Any advice is greatly appreciated!

[neosurvivalist]

Originally Posted by Summer

Hello,

Does anyone have advice on long-term storage of baking soda?

Utah State University has some tips on long term storage of baking soda.

http://extension.usu.edu/foodstorage...ing-essentials

[Summer]

Thank you, neosurvivalist.

I just got back from the Food Storage store. The owner said to store it in an air-tight, food-grade glass or plastic bucket without issue, with no O2 Absorbers. He actually recommeded that over the 10# cans, saying those can take on a metalic taste. I may still line the plastic bucket with Mylar.

[grandma]

A little corn starch mixed into it will help prevent any clumping, and not affect the baking properties of it.

[Velvet Elvis]

Originally Posted by neosurvivalist

Utah State University has some tips on long term storage of baking soda.

http://extension.usu.edu/foodstorage...ing-essentials

I've been searching these forums and the net looking for some answers, and stumbled upon this thread. I followed this link to the Utah State University page. This is the only time I have read a source advising to pack SALT in 02 absorbers. See the "Packaging" section. Elsewhere it says that baking powder has an indefinite shelf life... these claims fly in the face of everything I have ever heard.

Gives me a chance to use this

[Velvet Elvis]

How can a "university" be so wrong about something so important.

(Please note, that comment is intended to be read with a large dose of biting sarcasm)

[infinityshock]

i have a giant bag (i dont remember at this point, 50lbs maybe) of baking soda for pool chemistry control that i bought at a good price. its been sitting in my garage, opened, in hot and humid florida weather, for about ten years now. there are some clumps but it works fine still.

[stephpd]

Originally Posted by Velvet Elvis

I've been searching these forums and the net looking for some answers, and stumbled upon this thread. I followed this link to the Utah State University page. This is the only time I have read a source advising to pack SALT in 02 absorbers. See the "Packaging" section. Elsewhere it says that baking powder has an indefinite shelf life... these claims fly in the face of everything I have ever heard.

Gives me a chance to use this

I always recommend the BYU site. They are the ones that actually do the testing.

http://ndfs.byu.edu/Research/LongTer...odStorage.aspx

http://contentdm.lib.byu.edu/cdm4/re...CISOROOT=%2FIR

Lots of good information at both links.

[jane333]

I have saved the big orange juice jugs, washed them out, and stored baking soda and salt in them.

[mhphoto]

I have 4 of those 12 pound bags from the pool section of walmart. They are kept unopened in their original orange plastic bags and sealed in 2, 5 gallon food grade buckets to keep out moisture/rodents/etc. Plan to pick up a couple more before they are gone for the winter.

Mine will mostly be used as emergency cleaning, post shtf. (Washing clothes, bathing, brushing teeth, etc)

[whiteangel]

Baking soda and washing soda are not the same and only baking soda should be used for baking or teeth.
Baking soda and creme of tartar both have an indefinite shelf life. Baking powder only last for up to 2 years, though I have used it for up to 4 years. It just gets more bitter!

Making Baking Powder
•You need baking soda and cream of tartar to make baking powder.
•Mix 2 parts cream of tartar with 1 part baking soda. For example, mix 2 tsp cream of tartar with 1 tsp baking soda.
•Use the amount of baking powder called for by the recipe. No matter how much homemade baking powder you made, if the recipe calls for 1-1/2 tsp, add exactly 1-1/2 tsp of your mixture.
•Cream of tartar is used to increase the acidity of a mixture. So, you can't switch baking soda for baking powder. You can switch baking powder for baking soda, just expect the flavor to change a little.

[MikeK]

Originally Posted by whiteangel

Baking soda and washing soda are not the same and only baking soda should be used for baking or teeth.
Baking soda and creme of tartar both have an indefinite shelf life. Baking powder only last for up to 2 years, though I have used it for up to 4 years. It just gets more bitter!

That's true. It does get more bitter. I hadn't thought about that before, but I'm using up the last of an old can now. It doesn't rise quite as well as when fresh and I noticed the taste in a batch of cornbread for the first time. I know I measured properly, so it had to be getting bitter tasting.

[whiteangel]

That is how I know when baking powder is getting old, too bitter. My last batch of cornbread was so bitter, I had to dump it, make a new batch with a new can, it was just fine then.

[LibShooter]

I would store the baking soda in it's factory sealed plastic bags... maybe packed in 5 gallon buckets to keep the bags from being abraded or ruptured.