Q and A: storing flour, canning cheese, and Tattler lid update

Storing flour

Would appreciate knowing if it is good to store King Arthur milled unbleached white flour in 5-galllon food-grade buckets. I have been storing it in our freezers, which works fine, but can’t fit much more in them, so wanted to know if the flour would keep okay without freezing. We live in Florida, where humidity is prevalent and would be storing them in a/c room.

Jan Mock
Mims, Florida

Yes, your flour should store fine in sealed 5-gallon buckets. That’s how I store mine. — Jackie

Canning cheese

In your recipe “canning cheese” you wrote to process pints and half-pints for 60 minutes in a water bath, I have a steamer canner. Could I use it instead and how long to process? I am using and enjoying your Growing and Canning Your Own Food book.

Evelyn Watson
Hampton, Florida

A steam canner is not really an “approved” canner; a water bath canner or pressure canner is safer. You can use any deep pot with a rack or even a folded towel on the bottom to hold the jars off of the bottom if you don’t have a water bath canner. I’m happy you like my book! — Jackie

Tattler lid update

I read your column regularly and thought you might be interested in sharing this update from Tattler on usage of their lids before canning “season” starts for most folks. You/your readers could of course contact them directly with any questions.

Link to updated instructions:

http://www.reusablecanninglids.com/TipsAndInstructions.aspx

If you have any questions, please do not hesitate to contact us at: 877-747-2793 (TOLL FREE) or info@reusablecanninglids.com

Respectfully,

S. Sabo
Prairie Du Rocher, Illinois

Thanks! I’m sure readers will be happy with extra information on the Tattler reusable canning jar lids. I absolutely love mine and want to be sure other readers have as good luck with theirs as I do mine. They ARE a little different to use so the directions are invaluable! — Jackie