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Have
you looked -- REALLY looked -- at the foods in your kitchen cupboards
lately?
Is it time
to bid some foods a fond farewell?
Should others
be moved to a better location and/or storage container?
Can you
"revive" some aging foods so they still can be used?
Read on
for tips to help you decide whether to toss, move or try to save common
kitchen cupboard foods.
Storing Kitchen Cupboard
Foods
The following
storage tips are based on food stored at a room temperature of about 70
F. The times are those generally cited for maintaining best food quality.
A range of times and the more conservative recommendations are given to
allow for age of the product when purchased, how long it has been open,
etc. READ LABELS CAREFULLY -- they often contain important storage information
and recommended "use by" dates.
Baking
Powder
Testing
for Freshness: Mix 1 teaspoon baking powder with 1/3 cup hot water.
If it foams vigorously, it still has rising power.
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Baking
Soda
Testing
for Freshness: Place 1 1/2 teaspoons in a small bowl. Add 1 tablespoon
vinegar. If it fizzes, then it will still help leaven a food. If it doesn't
fizz, use it as an odor catcher in the refrigerator.
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Canned
Foods
-
1 to
2 years
-
Storage
Tip #1: The Canned Food Alliance <www.mealtime.org>
recommends eating canned food within 2 years of PROCESSING for best
quality. Many cans will include a "for best quality use by"
date stamped somewhere on the can.
In
a well run and busy store there should be a fairly constant turnover
of canned goods, with cans on the shelf only a short time before you
purchase them, according to the Canned Food Alliance. Some products
contain a code, which varies among companies, that identifies the
production date. If you have a concern over how old a food is, call
the company's toll-free number (if listed on the can) or write to
the address on the can.
-
Storage
Tip #2: Avoid refrigerating OPENED canned foods in their can.
Food can develop an off-odor from the can, once opened.
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Flour
White Flour
-
6 to
12 months
-
Storage
Tip #1: Store in a cool, dry place. It's important to store flour
in an airtight container or freezer bag to preserve the flour's moisture
content. Exposure to low or high humidity will affect the flour's
moisture content and may influence the outcome of a recipe.
-
Storage Tip #2:
For longer storage, keep white flours in the refrigerator in an airtight
container. All-purpose and bread flour will keep up to two years at
40 F in your refrigerator, according to the Wheat Foods Council <www.wheatfoods.org>.
They can be stored indefinitely in the freezer.
-
Storage Tip #3:
As a general rule, if measuring flour from refrigerated or frozen
flour, allow your measured portion to come to room temperature before
using it in baked goods. Remove the flour for your recipe a few hours
before use, so it doesn't affect the action of other ingredients such
as baking powder or yeast.
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Whole
Wheat Flour
-
1 to
3 months at room temperature; refrigerate whole wheat flour if you
want to keep it longer
-
Storage
Tip #1: For longer storage, whole wheat flour should be stored
in an airtight container or freezer bag in the refrigerator or freezer.
It will maintain good quality for about 6 months in the refrigerator
and up to 12 months in the freezer. The ground wheat germ in whole
wheat flour contains oil that can become rancid at room temperature.
-
Storage Tip #2:
Generally, if measuring flour from refrigerated or frozen flour, allow
your measured portion to come to room temperature before using it
in baked goods. Remove the flour for your recipe a few hours before
use, so it doesn't affect the action of other ingredients such as
baking powder or yeast.
Tips
on Buying Flour Storage Containers: If you'd like to buy an airtight
storage container for your white or whole wheat flour, these figures may
help determine what size you'll need:
If the container
doesn't give the number of cups it will hold, these figures may help you:
- 8 fluid
ounces = 1 cup
- 1 pint
= 2 cups
- 1 quart
= 4 cups
- 1 gallon
= 16 cups
Before purchasing
a container, assess where you will store the food to determine whether
there are any space restrictions for your container. For example, is there
a limit to the height of a container needed to fit onto a certain shelf.
Select a
container that is easy to use when you need to measure out ingredients.
Also, check to be sure the lid is easy to open and close tightly.
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Honey
Revitalizing
Crystallized Honey: The National Honey Board <www.honey.com>
recommends revitalizing crystallized honey by placing the jar in warm
water and stirring the honey until the crystals dissolve.
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Popcorn
(other than ready-to-pop microwave popcorn)
-
2 years
-
Storage Tip #1:
Store in an airtight glass or plastic container in a cool place, such
as a cupboard.
-
Storage Tip #2:
The National Popcorn Board <www.popcorn.org>
recommends AGAINST storing popcorn in the refrigerator. The kernels
are more likely to dry out in the refrigerator and do not pop as well.
It's the water inside a popcorn kernel that expands when the popcorn
is heated, causing the kernel to explode or "pop."
Putting
the "Pop" Back in Popcorn: If popcorn is too dry and won't
pop, the Popcorn Board recommends filling a one-quart jar three-fourths
full of kernels and adding a tablespoon of water. Place an airtight lid
on the jar and give the jar a "few good shakes every few minutes"
until the water is absorbed. Store the jar in a cool place and in two
to three days, test-pop a batch. If the kernels still don't pop, add a
few more drops of water to the jar, shake some more and let it sit another
few days.
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Shortening
-
3 to
8 months opened; 8 to 12 months unopened
-
Storage
Tip #1: Store in a tightly closed container in a cool, dark place.
-
Storage Tip #2:
Times reported by shortening companies and other sources varied. For
more specifics, see "Kitchen Cupboard Management 101" at
the end of this article for suggestions on how to contact the company
for more information.
-
Storage
Tip #3:
Shortening that has been stored too long will go rancid and develop
an undesirable taste and odor. If you haven't used a shortening for
a while, smell it before using it in a recipe.
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Spices
and Herbs
Give
Spices and Herbs the "Sniff" Test: Depending on storage
and quality of the spice or herb, some may last longer than others.
As a check
to see if a GROUND SPICE is potent, smell it. If its aroma is immediate,
strong and spicy, it should still add flavor to your foods. For a WHOLE
spice, such as a clove or cinnamon stick -- break, crush or scrape the
spice before you smell it. DO NOT smell PEPPER or CHILI POWDER as they
can irritate your nose.
For HERBS,
crush a small amount in your hand and smell it. If the aroma is still
fresh and pleasant, it can still flavor foods. If there's no smell or
an off smell, toss it.
Get in the
habit of smelling your spices and herbs periodically. You'll learn what
fresh smells like so you can begin to detect if they are getting old.
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Sugar
Brown
Sugar
-
4 months
to 6 months for maximum flavor
-
Storage
Tip: It's VERY important to store brown sugar in an airtight container
to retain its moisture and prevent it from becoming hard. Either store
it in its original plastic bag, tightly closed, or transfer to an
airtight container or a heavy moisture-proof plastic bag, such as
a freezer bag.
To Soften
Brown Sugar: Brown sugar becomes hard when the moisture in it has
evaporated. Several methods have been suggested to help restore the moisture
to brown sugar; here's an overview of those mentioned most frequently:
-
Oven
Method.
Heat the brown sugar in a 250 F oven for a few minutes. Watch it carefully
and as soon as it is soft, measure the amount you need. When the sugar
cools, it will become hard again. Warning: the sugar will be very
hot.
-
Microwave
Method.
Place brown sugar in a microwave-safe container and cover loosely
with a clean, white, wet (but not dripping wet) paper towel. Microwave
on high (100 percent power) and check about every 30 seconds. When
the sugar cools, it will become hard again. Warning: the sugar will
be very hot.
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White
Granulated Sugar
To Soften
Hardened White Sugar: When white granulated sugar absorbs moisture,
it becomes hard. Here are some possible suggestions for breaking up hard
sugar:
-
Put
hard sugar in a sturdy food-quality bag and pound it with a hammer,
meat pounder or flat side of a meat mallet.
-
Smash
smaller pieces with a mortar and pestle.
-
Break
up small pieces in a spice grinder.
Tips
on Buying a Sugar Storage Container: If you'd like to buy an airtight
storage container for your white granulated sugar, these figures may help
determine what size you'll need:
- 1 pound
of sugar = about 2 1/4 cups
- 5 pounds
of sugar = about 11 1/2 cups
If the container
doesn't give the number of cups it will hold, these figures may help you:
- 8 fluid
ounces = 1 cup
- 1 pint
= 2 cups
- 1 quart
= 4 cups
- 1 gallon
= 16 cups
Before purchasing
a container, assess where you will store the food to determine whether
there are any space restrictions for your container. For example, is there
a limit to the height of a container needed to fit onto a certain shelf.
Select a
container that is easy to access when you need to measure out ingredients.
Also, check to be sure the lid is easy to open and close tightly.
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Vegetable
Oil
-
1 to
6 months opened; 6 to 12 months unopened
Times
vary according to type of oil, method of processing, etc. Some companies
recommend up to 1 year opened and 2 years unopened for certain of
their oils. For oils with a shorter storage time, some companies recommend
refrigerating the oil after opening. See "Kitchen Cupboard Management
101" at the end of this article for suggestions on how to contact
the company for more information. NOTE: If the container has sat unopened
for the total storage time, it no longer may be fresh the entire "opened"
storage time.
-
Storage Tip #1:
Store in a tightly closed container in a cool, dark place.
-
Storage
Tip #2: Some of the oils that may have a shorter storage life
include walnut, sesame, hazelnut and almond oils.
-
Storage Tip #3:
Oil that has been stored too long will go rancid and develop an undesirable
taste and odor. If you haven't used an oil for a while, smell it before
using it in a recipe.
-
Storage Tip #4:
You can prolong the life of oils by storing them in the refrigerator.
Some, such as olive oil, may become cloudy in the refrigerator but
usually clear after sitting at room temperature to warm up.
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Vinegar
-
2 years
unopened, 1 year opened
-
Storage Tip #1:
Keep vinegar tightly covered. White vinegar will maintain unchanged
longer than other types of vinegar, according to the Vinegar Institute
<www.versatilevinegar.org>.
The storage life of vinegar is "almost indefinite" because
of its acidic nature, according to the Vinegar Institute
-
Storage
Tip #2: The length of storage time recommended by different companies
varies, plus may be different for various types of vinegar. For a
more specific time range, write, call (many have a toll-free number)
or check if this information is on the company's Web site.
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Kitchen Cupboard
Management 101
Now that
you've sorted, tossed, moved and/or repackaged and perhaps revived some
foods, here are a few tips to take control of storing foods in your cupboard:
-
If
you tossed portions of expired foods, buy a smaller container next
time.
-
Keep
a permanent marker pen in your kitchen and put the date -- month and
YEAR -- you purchased the food on the container.
-
When
in doubt about storage times, call the company (many have toll-free
numbers), write to the address on the label, or check if the company
has a Web site that might answer your questions.
-
If
you can't determine how old a food is and the container contains no
"use by" date, check for a production code on container.
If it's not possible to decipher the production code, call or write
the company or check if this information might be given on a company
Web site.
-
Practice
"first in, first out," or what foodservice professionals
refer to as FIFO, for foods. If you have purchased several containers
of the same type of food, arrange the containers so you reach for
the oldest package first.
-
READ
LABELS CAREFULLY for storage information and possible recommended
"use by" dates.
Special Thanks To
. . .
I'd like
to express my appreciation to my Extension colleagues, Maureen Burson,
MS; Amy Peterson, MS, RD; Mardel Meinke, MS; and Cindy Brison, MS, RD,
for their help and suggestions as I prepared this month's Food Reflections
article.
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