How To Store Common Kitchen Items
- Spices & Dried Herbs - whole spices: 2 years, ground spices
and dried herbs: 1 year
- Vinegars - in cupboard or refrigerator indefinitely. Older
vinegars may form a harmless sediment which can be easily strained out.
- Cooking Oils - Olive oil: unopened 1 year in cupboard, opened 3 months, Canola, Corn, Peanut & other vegetables oils: 6 months in cupboard, Sesame & Walnut oils: 6 months in fridge.
- Butter - 1 month in fridge, 4 months in freezer.
- Eggs - 3 to 5 weeks in the fridge for store bought, 2 months
in fridge for freshly layed.
- Soy Sauce - 1 year in cupboard for pasteurized (the most
common type), 3 months in fridge for unpasteurized.
- Sweeteners - white & brown sugars: indefinitely in air-tight
containers in cupboard, honey, molasses & maple syrup: 2 years
unopened, 1 year after opening in cupboard.
- Leaveners - yeast (all types): 4 months in freezer in air-tight container, baking powder & baking soda: 6 months in cupboard.
- Chocolate - unsweetened & dark: 2 years in cupboard tightly
wrapped in plastic, milk & white: 6 months in cupboard tightly wrapped in plastic.
- Vanilla Extract (Pure) - indefinitely, many years in
cupboard....ages well like fine wine.
- Flours - Sifted flours, such as all-purpose, unbleached: 1
year in the cupboard in air-tight containers, whole grain flours: 3 months in cupboard in air-tight containers, 1 year in freezer.
- Cornmeal, Wheat Germ, Wheat Bran, Flax - 1 year in freezer in air-tight containers.
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Charmaine V.
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