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Permalink Reply by Obie Obermark on July 13, 2011 at 8:20am

Containers:  Mason jars for small quantities, double zip-locks or heat-seal for larger.

What does the most good is storing rubs and seasonings in the freezer.  The biggest enemy of dry spices of ANY type is moisture, and the driest air in your house is in freezer!  Keep a workin bottle in the cabinet and everything else in the freezer where it's cold, dark and DRY--the perfect storage.

Permalink Reply by Steve on August 12, 2011 at 6:27am

I store portions of my rub in Food Saver bags in the freezer.  Since you're removing all the air and packing it tightly, it sometimes becomes a block of spice that you can break up in the food processor or blender.  It's always dry, fresh and flavorful.