Process until all the herbs and spices are ground very fine. Wrap tightly in the plastic and then the foil. Some forums seem to be saying that you can only use recipes specifically geared towards canning. If buried on hot coals or ashes, the heat can kill pathogens, the dry ash can desiccate, and the earth can block oxygen and further contamination. The skin of certain fruits are cooked in sugar till they crystallize and then they are stored in a dry environment.

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