Take control of your pantry

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Pamela Lincoln
Cass County Extension Agent 
Family and Consumer Science
 
When was the last time you really  looked at the food in your pantry or cupboard? Did you check the expiration date on some of the contents and decide it was time to throw them away? If you haven’t cleaned your pantry lately why not try it this spring or summer. 
 
As I prepared for this program I cleaned the shelves at my office. Boy was I in for a big surprise. I discovered a canned product hid in a corner and I called the company to try and identify the date. Much to my dismay the company couldn’t tell me how old the can was and informed me to immediately throw it away. I found a few other items that needed to be discarded and by the time I finished the shelves were bare. I’m going to share some information with you to use as you clean your pantry or cupboard. Baking powder and baking soda should be stored tightly covered in a dry place and should be kept for 12 to 18 months or expiration date on container. To test baking powder for freshness mix 1 teaspoon of baking powder with 1/3 cup hot water and if it foams vigorously it still has rising power. To test baking soda for freshness place 1½ teaspoons in a small bowl and add 1 teaspoon of vinegar. If the baking soda fizzes then it will still help leaven a food; if it doesn’t, use it as an odor catcher in the refrigerator. Brown sugar can be stored four to six months for maximum flavor. It is very important to store it in an airtight container to keep its moisture and prevent it from turning hard. You should keep it in its original plastic bag, tightly closed, or transfer to an airtight container or a heavy moisture-proof plastic bag such as a freezer bag. To soften brown sugar, heat in a 250 degree oven for a few minutes. You should watch it carefully and as soon as it is soft, measure the amount that you need since it will become hard again. Vegetable oil can be stored up to six months unopened. It should be  stored in a tightly closed container in a cool dark place. Oil that has been kept too long will go rancid and develop an undesirable odor. If you haven’t used oil in a while, smell it before using it in a recipe. You can extend the life of oil by storing it in the refrigerator. It may become cloudy in the refrigerator but usually clear up after sitting at room temperature to warm up. Vinegar can be stored up to two years unopened and one year after opening if you keep it tightly covered. White vinegar will maintain unchanged longer than any other type of vinegar. The storage life of vinegar is almost indefinite because of its acidic nature. Commercially canned foods should be stored in a cool dry place. High acid foods such as tomatoes and other fruit will keep their best quality up to 18 months while low acid foods such as meats and vegetables will keep two to five years. Most cans will have a for best quality use by date. If you have a concern over how old a food is, call the company’s toll free number listed on the can. 
 
Here are a few other tips for taking control of storing foods in you cupboard: 
 
If you threw away portions of expired food, buy a smaller container next time. 
 
Keep a marker in your kitchen and put the date, month and year, you purchased the food on the container. 
 
Practice “first in, first out” for foods. If you have purchased several containers of the same type of food, arrange the containers so that you reach for the oldest package first. 
 
Read labels carefully for storage information a possible recommended “use by” dates. “Use by” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer. A “sellby date” tells the store how long to display the product for sale. You should buy the product before the date expires. “Best if used by” dates are recommended for best flavor or quality. It is not a purchase or safety date.
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