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Old 12-30-2011, 10:49 AM
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I just learned your not supposed to use an o2 absorber with sugar?

I've already done some with an o2? What problems will I have with those?
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Old 12-30-2011, 11:04 AM
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Wow, I hadn't heard of that.

Yet if air gets into brown sugar it'll go hard as a rock. I used to throw a piece of bread in there to moisten it up again.

I don't know about white sugar, except that I think it has an excellent shelf life to begin with packaged as is.
Old 12-30-2011, 11:15 AM
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Don't worry -- all that will happen is that the sugar will harden up because of the absorber.

It is still fine to use, after you break it up. I have used a few of these 4-pound sugar cubes from my earlier prep efforts.
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Old 12-30-2011, 11:16 AM
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Not a big deal, you may just need an ice pick when you go to use it.

Otherwise it was only using an O2 absorber when you didn't need it.
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Old 12-30-2011, 11:17 AM
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Quote:
Originally Posted by ShaynaGirl View Post
I have used a few of these 4-pound sugar cubes from my earlier prep efforts.
*laughing*
Old 12-30-2011, 11:42 AM
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lol,..ah cool,...I got 25 lbs to seal this weekend,.....I guess I wont put any o2 in there with them!
Old 12-30-2011, 11:45 AM
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Quote:
Originally Posted by Skeptical View Post
I just learned your not supposed to use an o2 absorber with sugar?

I've already done some with an o2? What problems will I have with those?
You can still use it, but it will be as hard as a....

Old 12-30-2011, 11:50 AM
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I made that mistake with my first batch of sugar. I took them out after a week and resealed the mylar, but the top layer was already solid.

The same goes for salt by the way.
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Old 12-30-2011, 11:50 AM
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Yes, I learned that too after my first round of preps. So this summer I started rotating out my rock sugar and rock salt. Salt is the same way.

Currently chiseling away at a 35 pound block of sugar i stored with O2 removers 4 years ago. Actually thinking of making sculptures out of it. Kind of like an ice sculpture. Set them up as centerpieces and let people whittle away.

I figure with 25 pounds you are putting it in a bucket. FYI I max the buckets. A 25 and 10 pound bag will fit.
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Old 12-30-2011, 11:50 AM
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I'll take a brick of sugar over no sugar anyday
Old 12-30-2011, 12:22 PM
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Quote:
Originally Posted by swen_in_ca View Post
Yes, I learned that too after my first round of preps. So this summer I started rotating out my rock sugar and rock salt. Salt is the same way.

Currently chiseling away at a 35 pound block of sugar i stored with O2 removers 4 years ago. Actually thinking of making sculptures out of it. Kind of like an ice sculpture. Set them up as centerpieces and let people whittle away.

I figure with 25 pounds you are putting it in a bucket. FYI I max the buckets. A 25 and 10 pound bag will fit.
Yes, I do 1 gallon bags in 5gallon buckets. I try not to bag in bulk,....like 5 gallon mylar bags(too big in my opinion),,..that way I can only open up what we can use in a couple weeks or month or so at a time without exposing the entire bucket of contents. This weekend we have 25 lbs of flour,...25 of rice,...and 25 of sugar to bag up. Also some stick spahgetti,...only 2 or 3 gallon bags,...and a couple gallons of salt.
Old 12-30-2011, 12:48 PM
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In my humble opinion I think the Mylar in a food grade bucket is overkill. And since both sugar and salt are great storage items it doesn't matter if you open it and then take up to a year and a half to use. As for the salt 10 years.

But for that matter I think o2 absorbers for beans and pasta are also overkill. But I am sure MikeK will cringe when I say that.

You're like a brother to me mike.
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Old 12-30-2011, 01:50 PM
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Quote:
Originally Posted by swen_in_ca View Post
In my humble opinion I think the Mylar in a food grade bucket is overkill. And since both sugar and salt are great storage items it doesn't matter if you open it and then take up to a year and a half to use. As for the salt 10 years.

But for that matter I think o2 absorbers for beans and pasta are also overkill. But I am sure MikeK will cringe when I say that.

You're like a brother to me mike.
Sugar and salt can never spoil or rot. All they need is to be kept dry, and bugs kept out of sugar. They'll last indefinately that way.

Pasta and such do oxidize over the years though. It just depends on how long you intend to store them for. They're plenty shelf stable for a few years. But the added protection is handy if you intend to keep them longer. I've had pasta go rancid. Same with Rice. It's also a good way to keep bugs out, and O2 absorbers are cheap anyway. And with other grains like barley, it's mandatory, or it'll go rancid in a couple years.
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