Have you looked in your cupboards lately? I mean really looked in them? Like in your refrigerator, items can get pushed back in the cupboards and you forget about them. It may be time to pull those things out and assess if they should be kept or tossed out. Below are some tips on what should be kept, what should be tossed and how you can store foods for longer life.
In general food that does not need refrigeration can maintain good quality when stored at room temperature at 70 degrees F or below. Most canned foods are safe as long as they stay dry and don’t develop any bulges.
Recommended storage times are designed to provide you with the best quality food product. After suggested storage time has expired the food starts to loose quality characteristics such as color, texture and ﬂavor. It is also important to read labels for any instructions on special storage conditions, times or dates. Be sure to look for instructions to refrigerate after opening.
The Canned Food Alliance recommends eating canned food within 2 years for best quality. You may also want to refer to the ‘use by’ date that you may ﬁnd on some products.
If you do not use the entire product after opening a can, do not refrigerate the leftovers in the can. Food can develop an off-odor from the can once opened.
White flour stored in a dry, cool place will keep for 6-12 months. Whole-wheat flour will only keep at room temperature 1-3 months. The oils found in the germ of whole-wheat flour will turn rancid at room temperature therefore not lasting as long as the white ﬂours.