Have you ever went to your cupboard to get out some pasta or whole grain flour and wonder if it was still good. I know I have and I have found I have kept items longer then I should and I have also pitched items that I could have still used. I came across a great article from the Goodhousekeeping site Organize-pantry in the May 07 issue . This should help keep the guess work out of when to toss or when to keep our staples.
All-Purpose Flour: How to store or Where: Unopened or opened: airtight container in a cool, dry place. How long: 10 to 15 months.
Comments: heat and moisture accelerate staleness. When weather is hot or humid, keep flour in the freezer.
White Rice: How to store or where: unopened or opened: airtight container in cool, dry place; fridge or freezer.
How long: Indefinitely
Bread Crumbs: How to store or where: unopened or opened: cool, dry place or refrigerator. How Long: Cool, dry place: 3 to 6 months; refrigerator: 2 years.
Comment: To keep flavor fresh, refrigerate after opening.
Mayonnaise: How to store or where: Unopened: cool dark place; opened: fridge How Long: Unopened: see use by date; opened: 2 months
Comments: In refrigerator, store in door; the oil may separate if the jar is kept in colder parts of the fridge.
Worcestershire Sauce: How to store or where: Unopened or opened: cool, dark place. How Long: 12 years.
Comments: Tastes better withage because liquid evaporates and flavor intensifies.
Spices: How to store or where: Unopened or opened: airtight container in cool, dark place. How Long: 1 year.
Comments: Date the containers when you purchase them; refrigerate red spices (paprika etc)
Onions: How to store or where: Cool, dry, well-ventilated place, such as a basket, away from direct sunlight. How Long: 1 to 4 weeks.
Comments: Refrigerat cut onions in tightly sealed container. If an onion has a strong odor before peeling, it may have a rotten layer.
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