[Sca-cooks] Fruit Paste...

[Lilinah]

Thanks for the responses so far.

I guess i'll put parchment paper on a cookie sheets or jelly roll 
pans, dust the paper with a little sugar, and pour out the fruit 
pastes, and leave them until they cool and set. I'll probably just 
cut the stuff into squares to serve... although the idea of candy 
molds is intriguing and there is a store close by that has standard 
cake and candy supplies...

As for storage, some time ago, i dunno, 7 years ago or so, i 
collected all the flimsy wood brie boxes left after a feast and saved 
them, because i know they'd be good for *something*. But when i moved 
5 years ago or so, i tossed them. I'd have had to line them and do 
something to abscure the commercial brie labels, but those might have 
been close. They wouldn't be air-tight, but i could have slipped them 
into big ziploc bags. Sigh, i finally figure out what to do with them 
and i don't have them anymore.

But other than some screw-top glass jars, which i know won't do the 
trick, and my collection of ziploc bags, which also won't be 
appropriate, i don't have any "air tight containers".

I almost never shop in the supermarket, because the Safeway near me 
plays advertisements over their speaker system and it drives me nuts 
(and i was already close enough to walk) - i start ranting back to 
the ads and other shoppers give me very strange looks. And when i go 
to the Berkeley Bowl, i get dairy products and fresh produce and 
occasionally some canned or boxed foods, but keep away from the 
household products aisle (the scented products make me sneeze and get 
a stuffy nose). So i've no idea what the current range of commercial 
food storage products is like. So, uh, what do people recommend as 
"air tight containers"?

-- 
Urtatim (that's err-tah-TEEM)
the persona formerly known as Anahita