storing ground cinnamon

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What's a good method of storing ground cinnamon? I bought a pound. Freezing,storing in a cool, dark place,or? Thanks, Cathey

-- Cathey (uptain@if.rmci.net), September 08, 2000

Answers

Mix cinnamon, butter, brown sugar to taste. Peanut butter is optional. Spread over a rich yellow yeast dough which has been roll flat to 1/4 inch thickness. Roll the dough and paste mix into round cylinder. Slice into 3/4 inch rounds and place on bake sheet. Place into oven at 375 degrees for about 40 minutes. Do this daily and there will be no storage problem.

-- James (triquest@about.com), September 08, 2000.

call me when their done bob in s.e.ks.

-- Bob Condry (bobco@hit.net), September 08, 2000.

Keep it in a plastic bag or jar in a dark place. Mine is in a big bucket.

-- Cindy (atilrthehony_1@yahoo.com), September 08, 2000.

James and Bob:You guys are funny. why do you think I bought so much of the stuff?

-- Cathey (uptain@familyconnect.com), September 08, 2000.

Sounds good James!

-- Misha (MishaaE@aol.com), September 08, 2000.


When I buy in bulk, I repack it in smaller jars with as air tight a lid as possible and use these one at a time while the others stay closed in a cool, dark, dry spot. The only one exposed to air and humidity is the one I'm currently using. Since I have a FoodSaver, I also vacuum seal the jars but be sure to put a piece of waxed paper over the cinnamon and leave a head space so it isn't pulled into the machine.

-- marilyn (rainbow@ktis.net), September 08, 2000.

YAAA Bobco; remember at 2:AM the "Country Kitchen". Cinamon Rolls 3 inches high and 8 inches in diameter? Pitcher of black coffee and roll $2.50. Have $2.50 to tip the waitress and the cook! I guess that is gone by the wayside with the Golden Oldies. Yep.

You make some rolls like that Cathey and I'll be there. Heading east next week.

-- James (triquest@about.com), September 08, 2000.


I find that spices stay much fresher if you buy them whole, and grind as needed. Not to mention that the smell of fresh ground pumpkin pie blend is the most unbelievably decadent smell around. For grinding, a $13.00 coffee grinder does a great job. I have 2, a black one for the coffee, and a red one for the spices. As soon as I get to it, I will be adding a green one, and dividing the spice grinding between the two, one for hot stuff, and one for sweet stuff. To keep the pre ground stuff fresh, freezing seems to be the most effective, sealed in a moisture proof container. (canning jars work well for this)

-- Connie (Connie@lunehaven.com), September 09, 2000.

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