How to store JO?

[jack1747]

Yo Ginger,

I normally buy a 50# box and run out or almost out around the end of the season.  This year I bought a 75# box and have not crabbed as much as years past.  Gonna have a little over 25# left over.  What is the best way to save it for next year?  Thanks, Jack

I posted here instead of a bmail cause someone else might have the same question...

[shedking]

I'm not ginger but I store in a 5 gal bucket with a tightly sealed lid in the basement.

[Summertop]

I'm not ginger but I store in a 5 gal bucket with a tightly sealed lid in the basement.

Basement in the dark.

[jack1747]

I'm not ginger but I store in a 5 gal bucket with a tightly sealed lid in the basement.

Same here. I use a vitals vault. Was wondering if vacuum pack/freeze would be better for long term storage.

[Dreampixels]

This is first time with J.O. that needs stored so I can't help but am up for suggestions - never had a problem with the other stuff just by keeping it tightly sealed.

[Dreampixels]

vacuum pack? Yes that sounds like a ticket - I have some mason jars and lids I can pull a vacuum on. works for everything else why not.

[jospiceginger]

Hi guys & gals! Are there any gals out here in the forum? Anyways, about storage for your J.O. products. You want to store them in a cool dark place, like your basement. I personally, have never vacuum packed any of my products but if you do I would also recommend keeping them in a cool dark place. There is a shelf life on your product solely for FDA standards. The product stays a lot longer then the shelf life is it tagged with. We run experiments with our products and this summer we steamed with a box we had stored for the last 5 years. We keep it in the box tightly sealed in a shelf in our storage closet in the basement. I am not recommending doing this but if you have it, no need to throw it out! Overtime, the heat index of the pepper will decrease. Keep in mind that you might notice a color change, especially if kept it in a well lit place. That is the paprika that fades. We don't add any additives to keep the color. The fading doesn't affect the flavor at all, just the appearance. You also might notice a color change from time to time in your product. That has to do with the season and origin of the paprika. Also, after storing it from season to season, I would recommend dumping it into a bucket or tote to stir it up as the salt will settle with time and you want to mix the seasoning around to make sure you have all the spice mixture. A lot of restaurants that buy large quantities will dump their seasoning in large trash cans to stir it if it sits too long. I hope this helps. I will be happy to help you with any spice questions you have! If I can't answer them, I will make sure I direct it in the right department and get an answer for you.

[Dreampixels]

In the voice of Elvis "Thank ya Thank Ya Very Much"

[tattoo]

Thanks for that great info

[shedking]

Already reaping the rewards from our new lifer.  Think we gotta but her another round in the lounge.   

[jospiceginger]

Do I get to request my drink of choice?  This week it will be a Washington Apple!

[CRABGUY]

GINGER THE FIRST ROUND IS ON ME!!

[Mikie]

I find that it helps to add some red pepper flakes to each layer of crabs after the seasoning gets to be over a year old. Like Ginger said, the pepper seems to be the first thing to deteriorate.

[jack1747]

I find that it helps to add some red pepper flakes to each layer of crabs after the seasoning gets to be over a year old. Like Ginger said, the pepper seems to be the first thing to deteriorate.

I usually add a handfull of red peppers to a large coffee can of JO2.  We like it a little hotter then straight JO2.

Sounds like I'll stick with the Vitals Vault for storage.  

[Mikie]

Jack, I read someplace a while back that the vacuum packing and freezing worked very well. Might be worth doing a couple of pounds that way and comparing the results with the basement stored stuff next summer.

[jack1747]

Jack, I read someplace a while back that the vacuum packing and freezing worked very well. Might be worth doing a couple of pounds that way and comparing the results with the basement stored stuff next summer.

Good idea . I'll do that.....

[CrabDog]

Jack,

yeah I save all my 2 1/2 lb bottles and 5 lb buckets and then use them to store it in a cabinet in my basement...... holds over to the next year no problem..Like Ginger said I stir it up before each use too due to settling..... mine never last 5 years though......  those saved smaller bottles and tubs come in handy for reuse purposes and I find about a 2 1/2 lb bottle handles a bushel of crabs with a moderate coat..... I also place my crabs in a cooler as I can only steam 1/2 bushel at a time and once I add them to the cooler lined with crab / craft paper I sprinkle some more seasoning on to help em dry a bit from the pot.....that way I can keep em warm while I steam the second half of the basket.......  I guess I should consider getting a bigger pot that would hold a basket at a time....  but just as easy to do half a basket 2 times.. allows for a few more coors light prior to eating..........

[dfran]

Yo Ginger,

I normally buy a 50# box and run out or almost out around the end of the season.  This year I bought a 75# box and have not crabbed as much as years past.  Gonna have a little over 25# left over.  What is the best way to save it for next year?  Thanks, Jack

I posted here instead of a bmail cause someone else might have the same question...

Jack,
I don't want you stressing over this.......Send it to me and I'll store it for you, no charge, just to help out

[registereduser]

I store it in a big ziplock bag in the original box. 16lbs left on its third season

[flounderpounder]

i have about 30 lbs of old bay I've been storing/using for 3 years now....still fresh

im sure jo will do just as good...had 75lbs and now down to about 15 lbs ...just gonna keep it in the og plastic and box...ill let you know next year how it is 

[jefftoleft]

Last year we put it in Mason jars and stored them in the dark it lost a little color but it tasted just fine. If we had not compared it to some fresh we would not have known the difference.

[mdjohn]

goes from red to brown
I use it to just steam crabs
I mix old with new to steam crabs
or just use old if it's all I got

It ain't rocket surgery

 

[Dreampixels]

The longer I live.............................................the better old sounds to me............................

[suzyq52]

Empty cat litter container, well washed and aired out... just put the bag it came in outta the box into the bucket, and the whole shebang on a shelf in the basement. Stir it up and refill the smaller shakers as needed.

[lone sailor]

A bucket or a bag will work fine. Ideal restaurant dry storage temp is 50-70 degrees with low humidity, thats how I store mine. Would be interseting to see how freezing does though.