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Proper storage is a way to maintain food quality. Here are some tips on good food product storage practices.
Store baking powder and baking soda in a tightly covered container and put it in a dry location. Always use dry measuring utensils to dip these out of the container.
To check baking powder freshness, mix one teaspoon with one-third cup of hot water. If this vigorously foams, the baking powder still has rising power.
Put one and one-half teaspoons of baking soda in a small bowl and add one tablespoon of vinegar to determine freshness. If this mixture fizzes, it still will help leaven food. Old, unstable baking soda still can be used to dispense odors in the refrigerator, near laundry hampers or in infrequently used drawers or closets.
Keep white flour in an airtight container or freezer bag to preserve its moisture content because low or high humidity exposure will affect the moisture content and might influence the outcome of a recipe. At room temperature, white flour will keep six to 12 months. Refrigerated all-purpose and bread flours will keep up to two years at 40 degrees Fahrenheit. Frozen, they will keep indefinitely.
The ground wheat germ in whole wheat flour contains oil that can become rancid at room temperature. So whole-wheat flour only will maintain its quality for one to three months at room temperature; about six months in the refrigerator; and up to 12 months in the freezer.
Honey stores best at room temperature and will maintain the best quality for up to 12 months. When refrigerated, honey will more rapidly crystallize, a natural process in which the liquid turns solid. Heating honey will dissolve those crystals but might affect the flavor.
An opened can of shortening will maintain its quality for three to eight months; unopened, eight to 12 months. Store shortening in a tightly closed container in a cool, dark place. Remember, shortening stored too long will become rancid and develop an unpleasant taste and odor. Smell shortening before using it in a recipe.
Vegetable oil in an opened container will keep one to six months; unopened, six to 12 months. Store vegetable oil in a tightly closed container and put it in a cool, dry place.
For maximum flavor, brown sugar keeps four to six months. It is critical to keep brown sugar in an air-tight, moisture-proof container so it remains moist and soft.
Properly stored white granulated sugar will keep indefinitely. Put it in an airtight container, or heavy, moisture-proof bag, like a freezer bag.
Walnut, sesame, hazelnut and almond oils are among the oils that might have a shorter storage life. If you've not used oil in a while, smell to determine if it has become rancid before using in a recipe.
Heat, air, light, and moisture quickly reduce the flavor and color of herbs and spices. Store them in a tightly-covered container in a dark location away from sunlight, such as a cupboard or drawer. Never store them atop the back part of a stove.
If you have an open spice rack, be sure it's away from heat, light and moisture. Use the "sniff test" to determine the quality of spices and herbs.
A potent ground spice will have an immediate, strong and spicy aroma when you open the container. Break, crush or scrape a whole spice such as cloves or cinnamon stick to check for freshness.
Do not smell pepper or chili powder because they can irritate your nose.
Periodically smell spices and herbs to discover what "fresh" smells like, and begin to detect when they're loosing flavor and color.
Crush a small amount of a herb in your hand and smell it. If it has a fresh, pleasant aroma, it still can add flavor to foods
Since canned foods are a popular staple, here are some tips on the best storage methods.
Canned foods should be eaten within two years of processing for best quality, according to the Canned Food Alliance. Often these foods will have a "use by for best quality" date stamped on the can. Some products have a code, which varies among companies, identifying the production date.
In many food stores, the constant turnover of canned goods means cans will remain on the shelf only a short time before being purchased. If you're concerned about when a canned good was processed, call the manufacturer's toll-free number, or write to the address, listed on the container.
After opening a canned food, never refrigerate in the can because food can develop an off-odor from the opened container.
