[Sca-cooks] Spice jars - recommendations

[Ian Kusz]

Okay, this brings up a question:  To avoid scent contamination and
denaturing, what kind of container do you recommend for spices?  Glass with
a cork?  Glass with a screw-top?  Plastic with a rubber cork?

On Thu, Dec 9, 2010 at 6:34 PM, freyja <freyja7777 at gmail.com> wrote:

> Oh those are great!  And what a good deal...
>
> -Kitta
>
>
> On Thu, Dec 9, 2010 at 3:16 PM, Glenn Gorsuch <ggorsuch at gmail.com> wrote:
> > Depends on how much you use, and for how long you're cooking, of course.
> >
> > For a weekend long camp event, I tend to use a selection of watchmaker
> tins,
> > that have clear tops, and fit into a flat, hinged lidded tray.  These
> came
> > from leevalley.com (search on watchmaker tins), and were really quite
> cheap
> > (3 of these trays, each holding 15 tins were something around $10, 10
> years
> > ago.  The size I have holds, oh, maybe a quarter cup each, and that's
> plenty
> > of a given spice for a given weekend.  And having 45 containers, each
> neatly
> > labelled and sorted alphabetically is a blessing when you're cooking in
> > limited light and don't want to mistake your cubebs with your juniper
> > berries.  The size is also great because I DO have to refill things
> fairly
> > often, and don't end up with stuff a few seasons old.
> >
> > Ah, here's a link:
> > http://www.leevalley.com/US/wood/page.aspx?p=44948&cat=1,43326,44948
> >
> > They have a number of different sizes, and for the period aspect, I'd
> note
> > they fit nicely into a little wooden box used for the purpose (in our
> camp,
> > this setup is known as "the Spice Weasel", borrowed from Futurama...)
> >
> > Gwyn
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-- 
Ian of Oertha