[Sca-cooks] Spice jars - recommendations

[Elaine Koogler]

But for regular storage, I understand that corks let in air, which isn't
good...so the screw-down tops would be better, as would a colored glass,
which would let in less light.  Both light and air are bad for retaining the
flavor of spices.

Kiri

On Mon, Dec 13, 2010 at 3:31 AM, Ian Kusz <sprucebranch at gmail.com> wrote:

> ooh....good call.....thanks for the idea.
>
> On Sat, Dec 11, 2010 at 9:34 AM, morgana.abbey at juno.com <
> morgana.abbey at juno.com> wrote:
>
> > Just wax the corks.  Canning parafin will do.
> >
> > Morgana
> >
> > 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?
> >
> >
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