I bake a lot of biscotti, here. A key issue in retaining freshness -- as
with most baked goods -- is an air-tight container. During the humid season
(Monsoon), biscotti that are *not*
"protected" lose most of their
culinary appeal in a day or two!
"Tins" were the old-school solution to this problem. But, as hands
(fingers) get older, they are often difficult to pry off (nothing
really to "grab onto").
Presently, we use a bale wire aluminum can as it is deep enough for
the biscotti to stand on end (about 8") and has a wide enough mouth
for the cookies to stand next to each other (also about 8") without
trying to funnel through a narrow opening. For folks old enough
to remember how pretzel rods were sold at the bakery counter...
This also facilitates cleaning.
But, the lid is plastic instead of glass. As a result, it is already
showing signs of wear (cracking due to being under strain from the
clamping mechanism). And, I've already had to replace a rivet
that failed from continued use (this is used EVERY day).
For reference, a bale wire jar:
the lid is sealed with a rubber seal and held under compression
via the clamping mechanism.
But, I can't seem to find any similar jars that are *large*
E.g., at least 7-8" deep and at least 6" diameter (if round).
Anything smaller would either not hold the cookies (too short)
or not hold *enough*
of them (too narrow).
SWMBO really likes the "action" of the clamp as it's relatively
easy to open and reclose -- without bothering arthritic knuckles,
etc. Tins are out. Canister style containers (e.g., with a lid
that has a soft outer edge that "plugs" the opening) probably won't
seal as well.
Do they *make*
any such beasts? Or, is the shape not appropriate
for their typical uses (whatever *those*