Pantry Items
Baking Powder: Keep it well sealed, for up to 6 months. To test effectiveness, add one tsp to one cup of hot water, it should bubble vigorously.
Bread Crumbs: Store in the pantry for 6 months, or in refrigerator for up to 2 years.
Honey: It will last indefinitely, if crystallized, place opened jar in bowl of hot water, stir until crystals dissolve.
Hot Pepper Sauce: After opened, store at room temperature for 3 months or refrigerate for longer storage.
Olive Oil: Keep in a cool, dark place for 6 months. It can become rancid if becomes warm.
Pancake Syrup: Will keep up to 9 months, after that, it can become thin and flavor will weaken. It can be refrigerated, and pure maple syrup should be, it can be frozen. Store in glass containers only.
Peanut Butter: Unopened, it will last for a year, refrigerate after opening to avoid become rancid.
Soy Sauce: Unopened, it will last one year. Once opened and refrigerated, it will last another year.
Spices and Dried Herbs: Keep in light-proof containers in a cool place up to one year. Store red spices (paprika, red pepper), poppy seeds, and sesame seeds in the freezer.
Vegetable Oil: Store in a cool, dark place for up to 6 months.
Vinegar: Unopened, it will last indefinitely, sediment may appear, just strain off. Once opened, can be stored in the pantry for 6 months.
Freezing Tips
- Freezing will help foods retain their color, texture and nutrients better than foods preserved by other methods.
- Freezer temperature should be set to 0° F. Higher temps will draw moisture from foods, resulting in loss of texture and taste.
- Don’t overload your freezer. There should be no more than 2 lbs of food for every cubic foot. This can cause temperature changes that may damage foods.
- Seal foods in air tight containers or wrap them tightly in something intended for freezer storage, this will avoid ice crystals, color or texture changes or freezer burn.
- Small “piece” foods such as drop cookies keep best when “tray” or “dry” frozen. Freeze on sheet tray until set, then transfer to an airtight, Ziplock bag.
- Liquids and semi-liquids must be stored in leak-proof containers, leave space for expansion of liquid during freezing process. Leave up to 3/4″ for a pint and 1 1/2″ for a quart.
- Don’t freeze raw vegetables unless blanching first, they will loose crispness. Fried foods will become soggy when frozen. Avoid freezing soft cheeses, mayonnaise, sour cream, custard and pumpkin pies, they will become watery and may separate.
- Prepare foods immediately after thawing, bacteria growth is rapid when left at room temperature. It is best to thaw inside the refrigerator.
Storing Fresh Herbs
- Buy in small quantities as needed since they are highly perishable. To store for a few days, immerse roots or freshly cut stems in about 2″ of water.Then cover leaves with paper towels or a plastic bag and refrigerate.
- To dry fresh herbs (best for sturdy ones like rosemary and thyme), rinse lightly and pat dry with paper towels. Hang herbs upside-down by the stem in a warm, dry place out of bright light until leaves become brittle. This will take anywhere from a few days to a week. Pick off the leaves and discard stems, store in a tightly covered container in a cool, dry place.
- To freeze herbs, rinse lightly and pat dry, remove stems and place in plastic containers or bags. They will darken in color, but the taste will not be affected. There is no need to thaw herbs, just add directly to the food you are cooking. Alternately, you can place a few leaves in ice cube trays and cover with water. Simple add the cube to simmering soups or sauces.
Refrigerator and Freezer Storage Guide
Raw poultry, fish and meat in small pieces
- 2-3 days in refrigerator
- 3-6 months in freezer
Raw ground meat or poultry
- 1-2 days in refrigerator
- 3 months in freezer
Cooked whole roasts or whole poultry
- 2-3 days in refrigerator
- 9 months in freezer
Cooked poultry pieces
- 1-2 days in refrigerator
- 1 month or 6 months in broth or gravy in freezer
Bread
- 3 months in freezer
Ice Cream
- 1-2 months in freezer
Soups and Stews
- 2-3 days in refrigerator
- 1-3 months in freezer
Casseroles
- 2-3 days in refrigerator
- 2-4 weeks in freezer
Cookies
- 6-8 months in freezer
