Kitchen storage tips for monsoon: As soon as the monsoon season starts, freshness and humidity are felt in the atmosphere. Although rain provides relief from the scorching heat, it also brings many problems, like dampness.

Often, salt, sugar and jaggery that are used daily become damp. This may sound like a small problem, but due to moisture, lumps form in them or the fur melts or sometimes turns into water. Besides, it also starts emitting a strange foul smell, which sometimes leads to the need to throw it away.

To avoid such wastage, we are telling some methods here, with the help of which you can easily keep salt and sugar fresh in monsoon by protecting them from moisture.

How to store jaggery

Always store jaggery in an airtight container of glass, steel or food-grade plastic. Due to this, external moisture will not enter inside and the jaggery will remain safe for a long time. Do not keep it in hot places. Instead of keeping the whole big jaggery, keep it cut into small pieces. Jaggery can also be kept in the refrigerator in airtight packing.

Kitchen Storage (Photo.Social Media)

Ways to protect salt and sugar from dampness

• Clove is very helpful in preventing moisture. In such a situation, during rainy days, you can prevent moisture from occurring in salt and sugar containers by keeping some cloves in them. Besides, cloves are also effective in removing the dampness already present in salt and sugar.
• Tying rice in a thin muslin cloth and putting it in a box of salt and sugar can also prevent dampness.
• Moisture can also be removed from kidney beans. Tie a handful of dried kidney beans in a small muslin cloth and put it in a container with salt and sugar. By doing this, salt and sugar will remain dry and fresh even in humid weather.

Take care of these things also

• Apart from this, these things should be stored in air tight containers.
• Do not store salt, sugar and jaggery near gas or sink or in any hot place.
• Despite all this, if it smells bad or shows mold, it should be thrown away immediately.