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Post by Deleted on Jul 22, 2015 1:46:36 GMT
I have almost a full quart jar of tomato powder and it is a great thing to have in the pantry, but it does tend to cake a little. It is not real bad, yet, but with the humidity that is year-round here it may be a major problem later on. I will also be making garlic powder real soon, so I am keen to figure this out sooner rather than later.
What should I use to prevent my vegetable powders and spices and such from caking into little rocks of concentrated tomato, garlic and such?
I have read that some people just put desiccant packs in the jars and let it go at that. I was also thinking of possibly putting oxygen absorbing packs in those jars that are intended for longer storage and not immediate use.
Does any one else do this?
Do you use something else to keep powders from caking?
Does anyone use both desiccant packs and oxygen absorbers in the same jar? Any adverse effects? |
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Post by Deleted on Jul 27, 2015 2:35:51 GMT
Bump....
No one else has ever had this problem before???
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Post by spacecase0 on Jul 27, 2015 4:22:45 GMT
put it in canning jars, then vacuum all the air out
if I want the water gone as well, then I leave the vacuum pump on a while to boil out all the water (water boils at room temp. with no air pressure on it)
and that seems to work just fine for me
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Post by feather on Jul 27, 2015 4:34:30 GMT
I have this problem with my tomatoes that are dehydrated and my garlic that is ground and dehydrated. I haven't used diatomaceous earth (de) yet, but I have some food grade de, so I might try it. www.faia.org.uk/anti-caking-agents/This website lists it under anti-caking-agents, calcium silicate. |
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Post by Deleted on Jul 27, 2015 6:09:02 GMT
When I make my spice mix which includes brown sugar, I add some corn starch to keep it from clumping.
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Post by oldmania on Jul 27, 2015 12:44:39 GMT
Anti-caking agent - I thought that was the guy who tried to keep me from chocolate cake.
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Post by Deleted on Jul 27, 2015 23:35:33 GMT
I keep my tomato powder in the fridge to help prevent caking.
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Post by manygoatsnmore on Jul 28, 2015 4:10:57 GMT
Anti-caking agent - I thought that was the guy who tried to keep me from chocolate cake. It takes a brave man to get between me and a good chocolate cake, lol!  |
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Post by manygoatsnmore on Jul 28, 2015 4:12:50 GMT
I use the dessicant packs in my onion and garlic powders. I do have to make sure I keep the spent packs separate from the others when drying them out - don't want ALL of the packs onion or garlic scented/flavored.
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Post by shin on Jul 28, 2015 4:22:20 GMT
This website lists it under anti-caking-agents, calcium silicate. Yes, that's the stuff I use as an anti-acid. Thought I recalled it was used for anti-caking too. |
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