It’s super confusing to know exactly when to toss a pantry staple. We tend to waste a lot of food because we think it’s bad when it really isn’t. Just remember that you are likely to see a “Use by” date or a “Sell by” date on many foods (mostly perishables) – here’s what these terms mean:
Use By: This is for consumers and is a message from the manufacturer to tell us how long the food will stay at it’s best. This doesn’t mean that you can’t eat the food after the date, but it might not taste as good/fresh.
Sell By: This is for the store manager to tell them how long to keep the food on the shelf for. I’ve noticed that this date is often ignored!
When going through your pantry purge, I hope this list will help you determine whether or not you really do need to tossthat old bag of grits that you’ve had hanging around for…well, YEARS!
- Baking powder — 1 1/2 years (if you’re in doubt, test by dissolving a small amount of baking powder in hot water… if you get good bubbles, it’s still OK)
- Baking soda — 2 years (again, if you’re in doubt, test it by adding a few drops of vinegar to a small amount of dry baking soda… you should see some fizzing action… if not, throw it out)
- Dry cereals — unopened packages 6 to 12 months, opened and re-sealed 2 to 3 months
- Oatmeal — 1 year
- Baking chocolate — 1 1/2 years
- Semi-sweet chocolate — 1 1/2 years
- Cocoa — indefinitely
- Ground coffee — unopened can 2 years, opened and refrigerated, can 2 weeks (freeze to extend shelf life)
- Corn meal — 1 year (freeze for longer storage)
- Grits — 9 months to 1 year
- Corn starch — 1 1/2 years
- Whole wheat flour — refrigerated, 6 to 8 months (freeze for longer storage)
- Jams and jellies — 1 year
- Molasses — unopened 2 years, opened 6 months (refrigerate to extend shelf life)
- Mayonnaise — unopened 2 to 3 months or expiration date (refrigerate after opening)
- Dried pasta — 2 years
- Egg noodles — 6 months
- White rice — 2 years
- Wild Rice – 6 months
- Brown rice — 6 months to 1 year
- Quinoa – 2-3 years
- Flavored or herb rice — 6 months
- Bottled salad dressings — unopened 10 months to 1 year, opened and refrigerated 3 months
- Made from scratch or mix salad dressings — refrigerated 2 weeks
- Vegetable oil — unopened 6 months, opened 1 to 3 months (no refrigeration necessary… store in cool, dark place)
- Brown sugar — 4 months (store in an airtight container to prevent hardening)
- Pancake syrup — 3 to 4 months (refrigerate after opening)
- Tea bags — 1 1/2 years
- Loose tea — 2 years
- Vinegar — unopened 2 years, opened 1 year (distilled vinegar keeps longer than cider vinegar)
- Herbs and spices — 6 months to 1 year (longer if frozen)
- Peanut butter — unopened 1 year, opened 3-6 months
- Vanilla and other extracts — 3 to 4 years (use earlier for peak flavor)
- Dried beans — 1 to 1 1/2 years
- Dried peas and lentils — 1 year
- Yeast — use-by date or freeze indefinitely
- Nuts — unopened shelled 4 months (2 years in the freezer), shelled 6 months.
- Cake mixes — 1 to 1 1/2 years
- Salt — indefinitely
- Canned fruits and vegetables — within 2 years
- Canned soup — within 2 years
- Mustard — unopened within 1 1/2 years
- Canned fish (unopened) — 3 years for water packed, 5 years for oil packed
- Pickles – 1 year
- BBQ Sauce – 1 year
- Soy Sauce/Tamari Sauce – 3 years
- Ketchup – 1 year
- Sundried tomatoes/marinated artichokes & peppers – 12-18 months
- Veggie Broth, canned – 2-5 years, boxed 1 year
- Applesauce – 12-18 months
- Cookies – 2 months
- Crackers – 8 months
Here are some tips on proper food storage in the cupboard:
- Keep your cupboards and pantry clean, dry, dark and cool—preferably away from heat-producing appliances. The best temperature range is 50°F to 70°F. High storage temperatures (over 100°F) lower the quality of canned foods.
- Organize your cabinets by placing older cans up front to use first. Canned foods have a long shelf life, and if stored properly, most unopened canned foods stay edible and keep their nutritional quality for more than two years. Most dried fruits and vegetables can be stored for four to twelve months.
- Be alert for food spoilage and never use food from cans that are cracked, bulging, leaking or that spurt liquid when opened.
- Store opened packages of dry foods, such as rice and pasta, in dry, airtight containers. This will keep out insects and rodents and keep food from obtaining odors.
- Store foods away from kitchen chemicals and household trash.
