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Post Info TOPIC: Making food containers airtight


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Making food containers airtight

Few, if any, of the containers in which we purchase foodstuffs today are airtight once opened. For many foods which are consumed quickly this doesn't matter but for long lasting items such as stock powder, cooking sauces and the like it does. If exposed to air (oxygen) for a long period many of these items will grow mould, lose their taste or absorb water and solidify (stock powders). Some years back I started using clingfilm to seal the lids of such containers; all you need to do is tear off a few inches of clingfilm, fold it over one or two times, place it over the food container opening and replace the lid thus crushing the clingfilm between lid and container and making an almost airtight seal and vastly improving the shelf life of products - see pic below:




It may be that my sole purpose in life is to serve as a warning to others....


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I tend to keep condiments in the fridge, biscuits in snap-lock containers, pasta/rice/sugar/flour in square plastic fruit jars with screw lids.

Also use by/best before dates are good guide but common sense must be employed here, particularly on sugar, salt etc. ie 500 year old pink-rock salt with a 12 month use by date.


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