Once you clear out all infected products, start freezing all dry items for 3
days before relocating to the cabinets. Keep larger jars with tight lids
once you clean them out, and when you get new dry goods, after freezing for
a bit, relocate them in those.
Most welcome. By the way, I do not know where you are writing from or where
you shop, but some areas are just more prone to this. It doesnt mean the
shop were you buy products is a bad one unless you ave consistant problems
with products just from that one place. Anyone can get a 'less than
perfect' load and not know it. Some areas are more prone to the problem as
well. Lots of shoppers get confused and bad mouth a particular shop over a
one time occurance.
Rule of thumb is hotter the climate, more prone to this problem.
I have an extra chest freezer so lots of space. I just freeze it all and
never have a problem anymore.
I think the problem could be from the imported stuff from the tropics.
Now that I understand the issue better, I 'll be able to deal with it
better. I plan on creating a room in my freezer - more like a
More likely. Doesnt mean they are 'bad places' though, just comming from an
area prone to problems.
If you get a bad bag and can tell which one it is, the shop keeper will
doubtless appreciate knowing and will replace it as long as it was bought
within a week or so.
That works! I have one basket for this in my chest freezer. Rce, flour,
pastas, grains, even boxes of cereal for the kid. Grits, oatmeal. All
those things freeze just fine with no loss in quality.
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