Dry ice for food storage
I have heard that when storing grain/pasta in air tight containers, one might use a chunk of ‘dry ice’ put in the container; as it dissipates it exudes carbon dioxide, reducing the oxygen content in the containers, and not even insects can exist without oxygen. I don’t believe there would be enough moisture to cause a mold problem, but I haven’t tried doing this yet. I was just wondering if BHM or Ms. Clay had ever known anyone who might have tried this?
NO, I don’t have a subscription to your magazine, I want to be honest about this. So if you cannot process this question, believe me, I totally understand.
R. S. Unrein
Yes, you can add dry ice, but I’ve found it isn’t necessary and is just an additional expense. If insects have been a problem in your storage, instead of doing the dry ice, I’d rather either gently heat the dry food in your oven set at its lowest setting or freeze the food for a week in your freezer or outdoors in freezing weather. Both are cheaper and easier.
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I have been looking for a recipe for canned pickled garlic, made without sugar. An elderly friend of mine used to can this and with the passing of time and age, she has forgotten exactly how she did make it. I want to can it for long time storage and my husband is diabetic,so I don’t want to use the sugar.
Yes, you can put up pickled garlic without using sugar. You can even use artificial sweeteners if you wish, in place of it. You can use a simple mixture of 4 cups white vinegar and 1 Tbsp pickling spices to 12 heads of garlic with the cloves separated and peeled. Pour boiling pickling solution over the cloves in a pint or half pint canning jar, leaving 1/2 inch of headspace. Process them for 10 minutes in a boiling water bath canner. — Jackie