Bay Leaves
200 leaves per ounce. Bay leaves are very strong when they are fresh. Use one leaf per gallon of liquid. Bay leaves, cloves and sage all act as natural insect repellents for ants and other crawling insects.
Beef steaks and other cuts will keep 5 days at 35 degrees F, and 8 days at 30 degrees F. Frozen quickly at 0 degrees F in airtight packages, beef cuts will keep up to 6 months. This does NOT apply to ground beef.
Best way to store spices
Proper storage of spices will ensure maximum flavor and color retention. Heat, light and moisture are all enemies of dried spices. Heat causes flavor loss, light will fade the naturally bright colors and moisture can cake ground and powdered spices....
Bread Storage
Bread stores best in a cool, dry place. It may be kept in the refrigerator but will get stale more quickly. It will keep in the freezer for as long as three months if tightly wrapped. Press out as much air as possible.
Butter absorbs odors very easily and quickly, so keep covered.
Cake (No more drying out or getting stale)
Place 1/2 apple in the cake box or, a slice of fresh bread fastened with toothpicks to the cut edge of a cake will keep the cake from drying out and getting stale.
Celery should be stored at 35 degrees F at very high humidity.
Cloves, whole or ground, have a high oil content,; they will turn rancid and lose flavor if not kept tightly covered. Bay leaves, cloves and sage all act as natural insect repellents for ants and other crawling insects.
Don't store potatoes near onions!
Potatoes rot quickly if stored near onions.
Dried Beans
Dried beans should be soaked, and the water changed, to soften them (which reduces cooking time), but mainly to dissolve some of the gas producing compounds which make the beans easier to digest.
Drying Herbs
Drying your own herbs isn't really difficult, and much of it is common sense. First, always harvest your herbs on a dry day, preferably with a few dry days being had beforehand. Do not pick herbs with dew on them, but do try to pick them early...
Freezing your bounty
It happens to us all... buying too many fresh vegetables at one time and then watching helplessly as they rot in the fridge. Or after being blessed with a healthy fall harvest, being overwhelmed with nature's bounty. Instead of standing on the...

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