Storing Staple Ingredients in the Kitchen

Each cook has a list of ingredients they consider essential to have on hand for food preparation. Some lists are short including only the basics; others are more extensive including oils, mixes, spices, and herbs. Maintain their quality by storing properly.

About Staple Ingredients

• Most staples are stored in the cupboard at room temperature, but there are some that keep better in the refrigerator or freezer.
• Avoid warm temperatures and moisture. Placing the spice rack above the stove quickly reduces the quality of those flavorings.
• Many air-tight storage containers—both decorative and practical—are available. Some have easy to remove tops.

Shelf Life

• Labels give clues to shelf life. Read labels carefully--they often contain important storage information.
• "Use by" dates are an expiration date after which there may be quality and sometimes safety issues.
• "Sell-by" dates provide a clue to the freshness of the product and helps stores manage inventory. Many products may safely be used after the "sell-by" dates.
• Prepared products containing high amounts of shortening or fat have a shorter shelf life than those without fat.
• Some prepared products contain approved food additives that prevent rancidity and extend shelf life.
• Safe Food Storage: The Cupboard from Kansas State Extension provides recommended storage guidelines for staples.
• The FoodKeeper app developed by the United States Department of Agriculture includes storage suggestions for both perishable and shelf-stable foods.

Other Influences on the Storage of Staple Foods

Flours

• Store in airtight containers to preserve moisture content.
• Low humidity may dry flour, and flour may take up moisture from humid air.
• Changes in moisture content may affect your baking results.
• If you buy flour in bulk, leave it in the bag and store it in a large covered container.
• In hot humid weather, buy flour in small amounts and keep it in the refrigerator or freezer.
• Flour stored in a warm place is likely to attract insects.
• Whole wheat flour contains natural oils that can turn rancid quickly at room temperature; store it in the refrigerator year-round.
• Flour absorbs odors and should not be stored near items with strong odors such as soap powders, medicines, onions, etc.
• White flour stored at room temperature keeps longer than whole wheat flour or specialty flours.
• All-purpose and bread flour will keep up to two years at 40°F in the refrigerator and can be stored indefinitely in the freezer.
• Before using cold flour in baked goods, allow it to come to room temperature so the cold does not affect the action of ingredients such as baking powder or yeast.

Brown Sugar

• Brown sugar that has dried out to a hard block has frustrated many a cook.
• A quick remedy for hard brown sugar is to spread it out as best you can on a baking sheet and heat in a slow oven (250°F to 300°F) until softened. Remove the sugar from the oven and measure it while still warm; it will harden again when cooled.
• When immediate use is not required, you can soften the brown sugar and keep it soft by putting it in a plastic bag, tight-fitting container, or in a jar with a tight lid and adding an apple slice or piece of bread. Check it occasionally to see that the apple or bread has not dried out or become moldy.

Honey

• Although most food charts give a storage life of 12 months, honey basically is good indefinitely because of its low water content--it is mostly sugar. It should be covered tightly to avoid evaporation.
• Honey should not be refrigerated because the cooler temperature will promote crystallization of the liquid honey.
• If it crystallizes, warm the open jar in a pan of hot water.

Processed Grain Products

• What can you do with crackers, cereals, or snacks that get stale? Spread them onto a baking sheet and place them in a 425°F oven for a few minutes. They will be crisp and be ready to use again provided they have no off-flavors.
• Products with a higher fat content may develop off-flavors more quickly than plain saltine crackers.

Leavening Ingredients: Baking Powder and Baking Soda

• Look for the expiration date on the container.
• Make sure measuring utensils are dry before dipping them into the container.
• To test the freshness of baking powder, mix 1 teaspoon of baking powder with ⅓ cup hot water. If it foams vigorously, it still has rising power.
• To test the freshness of baking soda, place 1½ teaspoons baking soda in a small bowl. Add 1 tablespoon vinegar. If it fizzes, it will work as a leavening. If it doesn't fizz, you can use it as an odor catcher in the refrigerator.

Fats and Oils

• Shortening (the solid product in a can) that is old will go rancid and develop an undesirable taste and odor that will negatively affect the quality of a baked product.
• Vegetable oil has a shelf life of 1 to 6 months opened and 6 to 12 months unopened when stored in a cool, dark place.
• Oils with a shorter storage life include almond, walnut, sesame, and hazelnut oils.
• Like shortening, oils that have been stored too long will go rancid and develop an undesirable taste and odor.
• Extend the life of oils by storing them in the refrigerator. Some may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.

Spices and Herbs

• Spices and herbs should be stored in airtight containers in dry places away from sunlight and heat.
• Whole spices and herbs will maintain their quality longer than ground ones.
• Evaluate the freshness of ground spices and all herbs after six months.
• Check the aroma of spices and herbs to determine freshness. If the characteristic aroma of the spice or herb has faded, replace it.
• Whole cloves, nutmeg, and cinnamon sticks maintain their quality beyond two years.
• Spices and herbs can be stored in the freezer to extend their shelf life. However, bring them to room temperature before opening to avoid condensation from the temperature contrast inside and outside the container.

References

Blakeslee, K. & Nwadike, L. "Safe Food Storage, The Cupboard." (2014, April) K-State Research and Extension. Kansas State University Agricultural Experiment Station and Cooperative Extension Service. 

USDA Food Safety and Inspection Service. Food Keeper App. (2019, April 26).