Mexico Uncovered

What are the challenges of storing masa for long periods and how can they be overcome?

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How can masa be safely preserved in a Mexican clay pot or other traditional containers?

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How long can masa be stored without spoiling?

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What traditional Mexican methods are used to store masa for long-term use?

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Can masa be stored for emergency preparedness and still be easy to rehydrate?

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How does drying masa for storage affect its texture and usability?

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What are the best methods for freezing masa to ensure it lasts?

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How can masa be preserved for long-term storage without refrigeration?

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How can you incorporate traditional Mexican canning techniques into modern emergency preparedness plans?

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