lately, as in for the last two yrs, I've been using a lot of large canning jars or large pickle jars for storage....I keep everything downstairs mostly in a dark room. with my pasta,sugar,etc, I do the freezer bit and then oxygen absorbers as needed (not for sugar or salt of course)
anybody know how to keep baking powder and baking soda long term?
I freeze my baking powder.
I heard that keeps it much longer.
I have not had any problems with my baking soda, although I do put itin canning jars so as to keep it as fresh as possible. It won’t pick up odors or deteriorate from humidity quite so fast.
Baking soda lasts almost indefinitely. Baking powder doesn’t last very long past it’s expiry date - ie loses it’s “rising” ability.
But if you add cream of tartar which lasts about 5 years after expiry date, to baking soda, then that will give you a baking powder substitute.
If packed for longer term storage, cream of tartar is also almost indefinite.
Just to clarify, pack the baking soda and cream of tartar separately until needed.
The ratio is 2 parts cream of tartar to 1 part baking soda.
For example 2 Tbls of cream of tartar + 1 Tbls of baking soda will give you 3 Tbls of baking powder substitute.
I’m rural. Only bakeries are in the grocery store which is where I do get the buckets.