Most desiccant packs contain either silica gel (sand, more or less) or porous clay. Neither would be delicious, but they wouldn’t be harmful. (8 replies, last updated by Karl S October 20, 2009)

Silica gel is not toxic. That’s why it’s used in food packaging. Those packets are found in all kinds of packaged foods from Asia. Especially in things that need to stay crispy like chips and crackers. It can be an... (15 replies, last updated by FortyMan October 15, 2009)

Hmm.... I have done some searching about and it appears that the relative humidity for where I live is usually between 70 and 90 throughout the year. So maybe I need to consider slight de-humidification! Silica gel here we go.... (3 replies, last updated by Steve_K April 1, 2009)

I accelerate the drying process by bringing down the humidity in the refrigerator. I do this by using silica gel and a small electric fan in the botttom of the refrigerator. Yes you do need to have a spare fridge for this, but it... (17 replies, last updated by jpc8015 November 2, 2008)

Rumford. I tuck a paper silica gel pack in the can, because it degrades over time due to humidity. (25 replies, last updated by peppatty May 17, 2008)

to fit in a regular fridge, but you might be able to achieve a similar effect using a desiccant like silica gel (you don’t want it to come in contact with the meat). You would need some type of hygrometer with a remote... (17 replies, last updated by dtaranov March 22, 2009)

How do you preserve garlic like the jars of whole and minced garlic found at the local grocery store? • Do you dehydrate it and store it with silica gel? • Do you peel it and store it in the freezer? • Do you pickle it in vinegar... (15 replies, last updated by rtms November 12, 2008)

worked very well (salt, silica gel, antifreeze). But you live in the Bay Area, right? Mid fall through early summer is perfect salumi weather. In fact, even with the recent hot spell I had no trouble making a couple of slabs of... (13 replies, last updated by brianl999 October 6, 2009)

time, try putting some rolled paper towels in there to absorb humidity. Better yet, a paper towel wrapped silica gel paper package, such as comes as a drying agent in bags of nori or shiitake. They can be microwaved to renew... (32 replies, last updated by ChefGirl412 April 14, 2007)

buildup isn’t a problem, but silica gel might be helpful in damper climes. As far as spoilage goes, remember that food containing oils (especially whole grains like brown rice and wheat flour) will go rancid pretty quickly.... (31 replies, last updated by Mother of four September 5, 2007)

The dessicant is just silica gel, and while it won’t hurt you in small amounts, it’s really not recommended eating. My mother didn’t know how to cook, either (her mother had been an invalid for some years). When... (44 replies, last updated by Beau March 2, 2004)

a silica gel pack wrapped in paper towel and store in ziploc. Celery: need some tips here. Also, taters, onions. Also, cabbage that has been halved or quartered. Your tips are welcomed. (43 replies, last updated by steinpilz May 1, 2007)