Garlic / Onion Powder Set Like Concrete

Question

I have a number of the skinny jars that go in the spice rack and not normally any problems. However, the onion power and garlic powder sets like a rock pretty much as soon as I've opened them. I usually have to end up smashing the bottle to get it out. Any 'hacks' out there for this? I'm very careful when I use it not to let it near steam or heat and I always us a dry spoon to collect it. Thanks!

KLS · Answer

you are most welcome!  Makes me feel useful  :)

KLS · Answer

when they no longer work. I have had mine in place for close to a year without replacing them, but if/when I notice things are getting lumpy, time to replace them.
The only reason I tried them was because I have a strong inability to throw anything away, and first tried them in my salt cellar. Worked so well they now in the salt, sugar, garlic powder, instant dashi.

Kryztof · Answer

Lol! I thought I must be the only person in the world who didn't know what they were! Apparently they don't last forever though, but I'm not sure how you know when there "time's up". Cheers Gammy!

Gammy · Answer

When this happens to me, I go after the "concrete" in the jar with my kitchen ice pick and usually can chip away enough for what I need.  I have also found that plastic bottles don't keep out the moisture as well as glass and screw-on caps made with a little plastic or silicone ring on the underside are the most moisture proof. The dessicant packets are a GREAT idea. I have been collecting them, not knowing what they'd be useful for...... now I know!

Nancy · Answer

Yes, KLS, mine too. Just not as much as the powdered stuff.I’m going to start using the dessicators - thx again for the idea!

KLS · Answer

Well, Nancy, my granulated garlic always caked till I started using those dessicant packages. I live in humid Louisiana, so it seems no matter what I do, things cake up. the little packets help a lot

Kryztof · Answer

Thanks again Nancy, a good idea, especially as I live in a rural area of Australia which gets a lot of rainfall and is usually very humid. Cheers!

Nancy · Answer

Good.When you use these bottles up, consider buying not POWDERED garlic and onion, but GRANULATED OR DE-HYDRATED FLAKES...They give good flavor, some texture, and have less problem cakiing or hardening. (Still some problem, but not as much.)

Kryztof · Answer

Thanks Nancy. Yeah, I know the things now that you're talking about - didn't know they had a name or what they were for, they just say "Don't Eat" lol! Not much of a cook I'm afraid, but trying! Cheers, thanks for replying.

Nancy · Answer

Great idea KLS!Krystof - they’re little paper wrapped packets of drying material found in medicine or packaged foods like potato chips or cravv crackers.Other idea  uncooked rice packed in small piece of cheesecloth, closed with a twist tie.

Kryztof · Answer

Thanks KLS, not sure what a "dessicant" is, looking it up now. Thanks for replying.

Kryztof · Answer

Thanks Justin, but they are Masterfoods store-bought and new, I don't refill them. You might be right about the lids the lids/seals though. Will keep an eye on this. Thanks for replying.

Food52-Hotline · Answer

Hi Kryztof!Hardening spice powders tend to be a result of a few things, most noticeably: moisture in the bottles leftover from cleaning and/or a poor seal in the jars lid.I would first try to be extra sure my bottles were dry before filling them and tightly closing the lid. If you are being diligent about these things and there are still issues I unfortunately think it might be time to ditch those bottles.Hope this helps!- Justin from the Hotline team

KLS · Answer

This happens to me, also. I save dessicant packs from various things and use them in salt, sugar, garlic powder, etc. Works like a charm

Garlic / Onion Powder Set Like Concrete

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