| Food Storage Guidelines |
| Food |
Storage Time |
Special Handling |
| Baking powder or soda |
18 months |
Keep in airtight container after opening. |
| Bouillon cubes/granules |
1 yr. |
|
| Cake mixes |
1 yr. |
|
| Canned food, commercial |
1 yr. |
|
| Cereals |
check pkg. date |
Keep in airtight container after opening. |
| Chocolate, baking |
1 yr. |
Keep in cool place. |
| Coconut |
1 yr. |
Refrigerate opened pkg. |
| Coffee, fresh ground |
2-3 weeks |
Refrigerate or freeze opened pkg. |
| Flour, all purpose |
15 months |
|
| Flour, whole wheat |
6 months |
Refrigerate or freeze during warm weather |
| Fruit, dried |
6 months |
Refrigerate opened pkg. |
| Gelatin |
18 months |
Keep in a dry place |
| Herbs, dried |
1 yr. |
Keep in a dry place |
| Honey |
1 yr. |
|
| Jams, jellies |
1 yr. |
Refrigerate after opening |
| Macaroni, spaghetti, dried pasta |
1 yr. |
Keep in airtight container after opening |
| Molasses |
2 yr. |
|
| Nonfat dry milk powder |
6 mo. |
Keep in airtight container after opening |
| Olive Oil |
1 yr. |
Keep tightly capped away from heat/light |
| Peanut Butter |
6 mo. |
Refrigerate during warm weather |
| Pudding mixes |
1 yr. |
|
| Rice, white |
indefinite |
Keep in airtight container in cool dry place |
| Salad dressings, commercial |
6 mo. |
Refrigerate opened bottles. |
| Shortening |
8 mo. |
Store in cool dark place |
| Sugar, brown |
4 mo. |
Keep in airtight container after opening |
| Sugar, granulated |
2 yr. |
Keep in airtight container after opening |
| Syrups - corn, maple, maple-flavored |
1 yr. |
Refrigerate maple syrup after opening |
| Vegetable oil |
1 yr. |
Keep tightly capped away from heat/light |
| Yeast, active dry |
check pkg. date |
Refrigerate during warm weather |
| Foods That Must Be Refrigerated |
| FOOD | | SPECIAL TIPS |
BAKED PRODUCTS
CONTAINING CREAM
OR CUSTARD FILLINGS |
|
These products include cakes, pies, breads, coffee cakes, and cookies. Wrap well and store in the refrigerator for 2-3 days. Remove from the fridge 30 minutes before serving for best taste and texture. |
| BUTTER |
|
Refrigerate in original packaging. Soften at room temperature, by grating on a cheese grater, or in microwave (on high for 5-8 seconds; repeat until softened). |
| CHEESES, NATURAL |
|
Natural cheeses should be tightly wrapped and refrigerated. For best taste and texture, remove cheese from the refrigerator and let it stand at room temperature for 30-45 minutes before serving. |
| DEFROSTING FOODS |
|
Always defrost frozen foods in the refrigerator. Never defrost at room temperature or in warm water. |
| DOUGHS |
|
Any dough product should be stored in the refrigerator. Keep tube doughs in the fridge until just before using; otherwise they will soften too much and be difficult to work with. |
| EGGS |
|
Do not store eggs in the door of the refrigerator. The temperature there is not cold enough to keep the eggs at a safe temperature. Be sure to check the date stamped on the egg package and follow it rigorously. Be very careful to follow the use-by dates stamped on pasteurized eggs and egg products. |
| ENTREES, COOKED |
|
Leftover cooked entrees should be placed in the refrigerator as soon as you are done serving. Divide into smaller containers for fast and safe cooling and easier reheating. Cover well. |
| FISH & SHELLFISH |
|
Fish and shellfish are extremely perishable and should really be used the same day they are purchased. Store in the refrigerator for 1-2 days. |
| FRUITS |
|
Wrap well. Don't wash fresh fruits before storing them in the refrigerator because they will soften and lose quality. Wash them just before eating. Don't store tomatoes or bananas in the fridge. |
| GREENS, LEAFY |
|
Leafy greens should be stored in plastic bags in the fridge. To save time, when you get home from the store you can wash greens, dry them, and wrap them in paper towel and place in a plastic bag to use within 1-2 days. |
| HAM, CANNED |
|
Most canned meats can be stored in the pantry, except for canned ham. Store canned ham in the refrigerator. If unopened, it can be stored for up to 2 weeks, or by the date stamped on the package. |
| MARINATING FOODS |
|
Always, when marinating foods, store in the refrigerator during the recommended marinating time. |
| MEATS, FRESH |
|
Fresh meats must be refrigerated immediately when brought home from the store. Wrap the package in additional plastic wrap or place in plastic bag. Make sure you don't place raw meats above any foods that will be eaten uncooked, to prevent juices from the meats from dripping on other foods. Fresh whole meat should be used within 3-5 days. Fresh ground meat should be used within 1-2 days. |
| MEATS, LUNCHEON |
|
Unopened packages can be stored in the refrigerator until the date stamped on the package. After opening, these products should be eaten within 3-5 days. |
| MILK |
|
Fresh milk should always be stored in the refrigerator. Use within one week of the date stamped on the container. |
| PIZZA |
|
Ah - cold pizza for breakfast! Refrigerate any leftovers immediately, well covered. Eat within 1-2 days. |
| SAUSAGE, BACON |
|
Refrigerate the unopened package, as well as after the package is opened. The newer forms of shelf-stable bacon can be stored in the pantry before opening. Read the label carefully. |
| TAKE OUT FOODS |
|
Any leftover take out or delivered food product should be placed in the refrigerator as soon as you're done eating. Cover tightly and label with the date purchased. Eat within 1-2 days. |
| VEGETABLES |
|
Vegetables should be stored in the refrigerator, except for potatoes and onions. Wrap well and use within 3-5 days. |
| Foods That Must Be Frozen |
| FOOD | | SPECIAL TIPS |
| BREADS |
|
Breads keep quality longer when frozen rather than refrigerated. Slice before freezing if you purchased unsliced breads. Homemade breads will always last much longer stored in the freezer. |
| BUTTER |
|
For longer storage, freeze butter and margarine in the original packaging, placed into heavy duty freezer bags. Thaw in refrigerator or in microwave and use within 2-3 months. |
| COOKIE DOUGH, FROZEN |
|
Wrap well. Let thaw in refrigerator overnight before baking unless the recipe states the frozen dough can be baked. Shape into cookies before freezing for fastest baking. |
| COOKIES |
|
Cool completely, wrap well in layers in freezer container and freeze. Thaw, wrapped, at room temperature. For crisp cookies, thaw unwrapped at room temperature. |
| CREAM, HEAVY, WHIPPED |
|
Place dollops of sweetened, whipped cream on cookie sheet, freeze until firm, then place in bags and freeze. Let thaw in refrigerator. |
| DOUGHS, FROZEN |
|
Store in the original package. Carefully read the thawing instructions on the label; some doughs need to be thawed on the counter, others in the refrigerator. Don't refreeze doughs unless the package says you can. |
| ENTREES, FROZEN |
|
Store in the original packages. Follow thawing and cooking instructions carefully and refrigerate leftovers. |
| FLOURS, WHOLE GRAIN |
|
Whole grain flours contain oils which can turn rancid if stored at room temperature. For longer storeage, keep flours in the freezer in the original package, wrapped again in zip-lock bags. |
| FRUITS, FROZEN |
|
Store in the original package. Most frozen fruits are added to batters are doughs while still frozen for best quality. Defrost in the refrigerator. |
| ICE CREAM |
|
Store in the original package. Be sure to cover tightly after using. |
| JUICES, FROZEN CONCENTRATED |
|
Store these products in the freezer until just before use. |
| MEATS PURCHASED FROZEN |
|
These products are usually already wrapped in freezer wrap. Use a waterproof marker to mark the purchase date on the package and use within 1-2 months. |
| PIZZA, FROZEN |
|
Because pizzas have cheese and usually meat, they must be kept frozen, especially on the trip between the store and your freezer. |
| TOPPINGS, NON-DAIRY, FROZEN |
|
These products must be stored in the freezer. Thaw in the refrigerator before using, following label instructions. |
| Foods That Must Be Refrigerated After Opening |
| FOOD | | SPECIAL TIPS |
| BABY FOODS |
|
All canned and bottled baby foods must be covered tightly and refrigerated immediately after opening. |
| CONDIMENTS |
|
Chutney, pickled products, and other condiments should be refrigerated after opening. |
| FOODS, ASEPTICALLY PACKAGED |
|
Aseptically packaged foods are packaged in a pouch or box and processed with ultra-high temperatures for a short time to kill bacteria. The package is designed with a sealed foil layer to prevent moisture or air transfer, just like canned foods. When opened, this seal is destroyed and the foods must be refrigerated. These foods include shelf-stable entrees, dairy products, soy milk, juice boxes, and smoked meats. |
| FOODS, CANNED |
|
Once canned foods are opened, they must be refrigerated. Remove the foods from their original can and package in glass or plastic, tightly sealed containers to avoid a tinny taste. |
| HOT SAUCES, CHILI SAUCE |
|
Refrigerate after opening in the original container. |
| JAMS AND JELLIES |
|
Store in the refrigerator after opening. |
| MAYONNAISE |
|
Once opened, mayonnaise must be stored, tightly covered, in the refrigerator. |
| MUSTARD AND KETCHUP |
|
Store tightly covered in the refrigerator after opening for best quality and flavor. |
| NUT OILS |
|
Nut oils can become rancid very quickly and should be stored, tightly covered, in the refrigerator after opening. |
| PET FOODS, CANNED |
|
Tightly cover canned pet foods (I use foil, then ziplock bags to avoid flavor transfers with other foods in the fridge) and store for 1-2 days after opening. |
| PICKLES AND PRESERVES |
|
After you break the seal on these foods, they must be refrigerated. |
| SALAD DRESSINGS |
|
Store in the refrigerator after opening. |
| SYRUP, CHOCOLATE |
|
Refrigerate in the original container, tightly covered, after opening. |
| TOPPINGS, ICE CREAM |
|
Refrigerate in the original container, tightly covered, after opening. |
You'll gain more room in less space with square and rectangular storage containers. Round containers waste more room, in the fridge, freezer and cabinets.
To store ginger root, freeze it. Wrap tightly and store in freezer. Then grate the frozen ginger root as needed, re-wrap and store again until next time. Alternatively, you can store ginger root in a jar of sherry. Put ginger in jar with tight-fitting lid. Cover with sherry wine, screw on lid and store in regrigerator between uses. You can use both the ginger and the sherry.
To store most fresh herbs, wrap the stems in a damp paper towel, then put the herbs in a plastic bag and refrigerate.
Keep certain herbs, such as parsley and cilantro, fresh in a little "vase" in the refrigerator. Fill a jar with about 2 inches of water, place the stems in the water and then put a plastic bag over the herbs. Hold the bag in place with a rubber band around the neck of the jar.
Bread stale? Don't toss it out, cut it into cubes or process into crumbs; place in a freezer bag and freeze for later use in recipes.
To keep chilies fresh for a longer time, remove the stems before storing.
For jellies and jams, transfer them to a squeeze bottle (like the kind used to hold syrup or ketchup). Snip the end of the tip to make a slightly larger hole, and no more messy jars!
Cut a roll of clear plastic wrap in half to use for individually wrapping brownies, cookies and other small items. You end up with two narrow rolls of the perfect size wrap.
Honey is best stored in a dry place because it tends to absorb moisture and become granulated.
To keep marshmallows from turning hard, store them in the freezer. When thawed, they're like fresh.
Wrap celery in aluminum foil before placing in the refrigerator, it will keep for weeks.
Store highly perishable foods, such as milk, in the main part of the refrigerator. The door does not stay as cold as the rest of the refrigerator. Use the door for condiments, such as ketchup, mustard, and mayonnaise, which are more stable.
If you plan to keep a decorated cake longer than a day, freeze it firm and wrap in plastic wrap or foil.
An apple cut in half and placed in the cake box will keep the cake fresh several days longer.
For maximum flavour and long life, wrap your prized onions (like Vidalias) individually in newspaper and store in a cool, dark place.
Squeeze juice from lemons when you have time and freeze the juice so it's ready to use when you need it.
Store fruit pies at room temperature for up to one day. Refrigerate for longer storage.
Once opened, cans should not be used to store food. Lead may leach from the cans into the contents, especially if the food contains acid.
Don't wash lettuce greens before storing them because the added moisture might make them spoil sooner.
Do not serve/store wine or whiskey in lead crystal glasses. The lead could break down from the crystal and leech into the beverage.
When you buy a bunch of parsley for a recipe, you seldom use all of it. So finely chop the whole bunch, spread it evenly on a cookie sheet, freeze, then store in freezer-safe plastic bags.
You'll get more pop out of your popcorn if you store it in the freezer and pop while still frozen.
To keep loose tea and tea bags fresh, store them in air-tight containers in a cool, dark place away from strong-flavored foods.
To store homebaked breads for more than a few days, wrap tightly in plastic wrap or aluminum foil and store in the refrigerator.
Bread will stay fresher longer at room temperature or frozen.
Store breads and rolls in resealable freezer bags. To thaw, remove from bag and wrap in paper towel. Microwave on HIGH just until no longer cold.
A baked, unfrosted cake can be kept in the freezer up to three months wrapped in heavy-duty foil. Be sure to thaw it completely before frosting it.
Cakes frosted with buttercream icing can be stored at room temperature for 2-3 days. This type of icing is ideal for icing cakes smooth, making decorative borders, writing, and flowers.
Cakes iced with cream cheese frosting must be refrigerated. This type of icing goes especially well with spice and carrot cakes and works well for icing cakes smooth and basic borders and writing.
Cakes frosted with whipped cream icing must be refrigerated and the texture will remain soft. This type of icing is good for icing cakes and basic borders.
Keep whole-grain flours in a cool, dry place, or better yet, in the refrigerator.
Storing flour in the freezer is a good way to keep it fresh longer, but remember to take the desired amount out and let it come to room temperature before using in recipes.
If you place a slice of fresh apple into a container with hardened brown sugar, it will soften it.
Wrapping hot foods in a double layer of foil and then in about 10 layers of newspaper will keep food hot for about an hour and ideal for transport.
To keep brown sugar moist, store in an airtight container with a whole orange, lemon, or lime.
To soften hard brown sugar, add a slice of soft white bread to the container and close it tightly. After only a few hours the brown sugar will be soft once again.
If brown sugar gets hard, set it the bread box for a few days; it will become moist. The same treatment works with dried out raisins, figs or dates.
To keep brown sugar fresh, place a piece of dried orange rind into the same plastic bag as the sugar, remove all the air from the bag and seal tightly.
If your popcorn won't pop, try storing it in the freezer and pop it while it is still frozen.
Store fresh mozzarella in the refrigerator in its own container. Refresh daily by pouring off some of the old water and adding a little fresh water, preferably bottled. Use fresh mozzarella balls within one to two days of after opening and definitely before the expiration date printed on the package. Don't use fresh mozzarella if it smells sour or has yellowed or dried out.
Flour and other grains are susceptible to bug infestation, but there are ways to handle the problem.
Insects can contaminate flour during packaging and are in the form of eggs when the flour is brought home. As a precautionary measure, place a newly purchased bag of flour in the freezer for 24 hr. to kill any eggs that are present. Afterwards, store it in a tightly sealed container. Although unappetizing, flour beetles, meal worms and grain weevils are not harmful and can be sifted out of flour.
Store flour in tightly covered containers. Use plastic re-sealable, large popcorn tins or any other large container with a tight lid. Place a kitchen trash bag in it and a couple of bay leaves. The flour doesn't take on the scent of the bay leaves, and they repel the little flour weevil-bugs. The popcorn tin will hold about 20 lb. Otherwise, place it in double re-sealable zip-locked bags and freeze the flour. This is not intended for long term - AND make sure you mark it so you know what kind of flour is in it.
To keep applesauce from molding while in its glass jar, turn over and store in your refrigerator upside down. This makes your applesauce last much longer with no mold floating on top of it.
Keep rice, pasta and flour in your freezer, if possible. Store them in resealable baggies, or airtight containers.
If you freeze dried beans overnight, it will help eliminate the enzymes that cause gastric distress.
Keep spaghetti sauce from staining plastic food containers by rinsing the container with COLD water. Hot water sets the stain. Also spray the container with Pam before adding the sauce.
To remove lingering smells from those storage containers, wash them thoroughly, dry and stuff them with an old newspaper. Close the lid and put back in the cupboard. In a few days, then smell of onion or garlic will be gone.
How many times do you have leftover onion, when using only a part of one in your recipe? If you put the remaining part in a wide-mouth glass jar and refrigerate it, the onion will last longer than any other way to store it, inc. baggies. This technique also works well for leftover bell peppers.
Nut Storage Hints
- Walnuts:
- Store shelled nuts in the refrigerator on the upper shelf will last about a year. Frozen walnuts will be good up to two years. If shelling your own, remove the papery section that is between the two halves-it's bitter.
- Pecans:
- Pecans absorb odors from food--store in airtight containers. Shelled pecans will last about 9 months in the refrigerator and up to 2 years frozen. You can also use them and refreeze without losing taste. In the shell they will keep in a cool, dry location for six to 12 months.
- Almonds:
- Shelled almonds should be stored in airtight containers in the freezer or refrigerator if not used in a couple of days. Freeze them for a year. You can toast them over medium heat in a heavy, ungreased skillet. Stir the almonds until they become golden brown.
- Hazelnuts:
- Store in the refrigerator for up to 1 year for the freezer for 2 years in airtight containers. To roast hazelnuts, spread the nuts in a shallow pan and bake in a 275 degree F. oven for 20-30 minutes, or until the skins crack. To remove the skins, rub with a textured rough cloth.
- Brazil Nuts:
- These aren't as commonly used as many of the other nuts, but they can be sliced, chopped, or ground and used in cookies, cakes, salads or stuffings. They can also replace macadamia nuts in recipes!
- Cashews:
- They spoil quickly at room temperature. Store them in the refrigerator in sealed containers for up to six months or in the freezer for a year.
|
Cooking Hints and Tips
