UrbanFool Posted June 17, 2010 Share Posted June 17, 2010 We're foodsavering sugar in 1/2 gallon jars. I've finished the white and am onto the brown. Should I be packing this firmly, or leaving it kind of loose? Link to comment
WormGuy Posted June 17, 2010 Share Posted June 17, 2010 I pack as much as I can get in the jar. John Link to comment
UrbanFool Posted June 17, 2010 Author Share Posted June 17, 2010 Awesome. My husband will love that. Thanks! Link to comment
Crazy4Canning Posted June 18, 2010 Share Posted June 18, 2010 With brown sugar, as long as the moisture stays away, it's okat to pack it. Just remember "what goes in must come out" so think about how you're going to get it out of the jar later. No hammers involved. Link to comment
Ambergris Posted June 18, 2010 Share Posted June 18, 2010 I've never been able to get sugar out of the jar except as syrup. Link to comment
UrbanFool Posted June 19, 2010 Author Share Posted June 19, 2010 Well, the 1/2 gallon jars have a wide mouth. I guess we'll be considering this an experiment as well! I'll check the seals weekly to make sure none have come undone. Link to comment
motherearth Posted June 25, 2010 Share Posted June 25, 2010 if you want you can food saver the sugar in the bags that you buy for your food saver......i do mine in zip lock bags and they do fine but i live in a damp place.....it seldom gets hard on me...take care and keep the faith Link to comment
Mt_Rider Posted July 16, 2010 Share Posted July 16, 2010 If you do have hard brown sugar....and I keep mine kitchen top quantity in a glass jar....Uh, no hammer! Use an apple slice or something instead. It takes time tho so keep an eye on it so you don't need a cup and it's all one solid lump. I think I'd go with the plastic bags for any great quantity tho.....broken glass ..... MtRider [...high desert...everything stays dehydrated! ] Link to comment
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