Maintaining Your Pantry

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Maintaining Your Pantry

By The Paula Deen Test Kitchen

One really easy, gratifying New Year’s project is cleaning out a closet, so why not start with your pantry. Here are some general guidelines for expirations of different food types as well as ideal storage conditions to minimize further waste or spoilage.

Moisture, heat, and light propel the spoilage of foods. For this reason, it is best to have a pantry in a cool, dark, dry (often enclosed or otherwise isolated) part of the kitchen. So if possible, don’t keep your spice collection right next to the stove. Airtight re-sealable containers are great for storing partially used ingredients or leftovers in the refrigerator, and can help prevent staling of items at room temperature.

When is it time to replace my pantry items?
In general, most dried herbs and spices can be kept for up to a year. Dried leafy herbs and whole spices can last 1-3 years, while ground spices sometimes have shorter life spans around 6 months. Dried herbs tend to lose flavor faster than dried spices. A good test is to rub a little bit between your fingers to see if it still gives off the proper aroma. Exercise common sense: if the color is severely faded, it will probably have lost some of its pungency, though it may still be usable. If you’re making your own blends from fresh herbs (such as fines herbes, barbeque mixes, curry and chili powder), they should keep in an airtight container for up to 1 month.

Leavening agents such as baking soda, baking powder, and active dry/instant yeast keep for up to a year. Fresh yeast should be refrigerated, ideally at 40 degrees Fahrenheit for 7-10 days, or frozen. Baking with old leaveners could result in flat, dense cookies, cakes, and breads, so make sure to replace these if in doubt.

Old flour can also produce similar results, so remember that flour should always be stored properly in airtight containers or sealed bags. All-purpose flours stay fresh for about a year, while whole grain flours will last about 6 months.

Granulated white sugar should keep indefinitely a cool, dry place. Brown sugars tend to harden and clump within months. For certain purposes, you can still use them if you’re reheating them, but for precise baking recipes, this may affect texture, and you should not re-store reheated sugar.

Cooking oils will vary, with most vegetable, peanut, olive, and corn oils keeping for up to six months once opened. Nut oils turn rancid much faster, which can easily be detected by taste if not smell. Oils can also be refrigerated but allowed to come to room temperature before use.

Most vinegars last almost indefinitely by nature.

What about perishables?
It is generally easy to determine whether fresh items are still usable through sight, feel, and smell.

For dairy, always buy items with the furthest expiration date, as these will be the freshest in stock. Sell and use by dates are good guidelines. Eggs can usually be kept in the refrigerator for a couple of weeks, and butter for about a month (or frozen for 6-9 months). It is common to keep shortening in the fridge so that it’s chilled for recipe use, but it can be stored at room temperature for a year.

With fresh meat and fish, you should adhere to the posted expiration or freeze-by dates (and don’t ever thaw and refreeze animal proteins).

What about freezing?
Depending on the type, most meat can be safely frozen for a matter of months. The FDA provides specific guidelines.

With both bread and meat, you can freeze them for months when wrapped in layers of plastic wrap or foil. Chocolate can be kept in the fridge or freezer. Nuts and flours can be stored in the freezer for months. Let them come to room temperature before using them in a recipe. Sauces, homemade pasta, bread, some leftovers, and cookies also freeze well for months (keep icings and frostings separate and apply before consumption).

Reader Comments:

I am usually to running a blog and i really recognize your content.

By louis vuitton outlet on May 18, 2013

Hi.Paula and family. Greetings from Pennsylvania.Love your shows,magazines and books.I love to cook and entertain,I hope to meet you at the book signing,I notice in magazines that you love milk glass. I have a very huge collection and will be bringing a picture in hope to show you. We can't wait to come and tour your life too. It's a great tribute of your strength and back bone to accomplish all you have. best of health and Best Dishes.Your the greatest and someone to look up to.Hope to see you April 8 Dolly

By Dolly Haworth on January 19, 2013

I love those measuring spoons and cups.!!!! When will they be for sale?

By REMA SCHUYLER on January 19, 2013

thanks for the information on the length of time that we should keep items for cooking. Paula- you are the greatest!

By anna fulmer on January 05, 2013

A FEW YEARS AGO I WAS DIAGNOIZED WITH AFIB HEART CONDITION AND WEEK BEFORE THIS CHRISTMAS I HAD 40LBS OF FLUID IN MY FEET AND LEGS AND AROUND MY HEART, CAUSING CONGETIVE HEART FAILURE. THIS IN MY CASE IS NOT HERIDITARY BUT DUE TO EXCESS USE OF SALT AND H/BLOOD PRESSURE WHICH IS NOW UNDER CONTROL AND DIABETICS 2.. SO MANY OF YOUR RECEIPES IN THE NEW WOMAN;S DAY I HAVE TO ALTER BECAUSE OF THE HIGH AMOUT OF SALT OR SODIUM. YOU ALL NEED TO WATCH THIS SALT, GARLIC POWDER CONTAINS FAR TOO MUCH, EVEN LOW SODIU, CAN BE TOO MUCH. THE ONLY WAY TO GET THIS FLUID OUT IS WITH A DRUG CALLED LASSIK WHICH CAUSES U TO PEE AND U HAVE TO WEIGH EVERY MORN, WEIGHT GAIN OF 2 -3 LBS IN A DAY MEANS TROUBLE, 5 LBS IN A WEEK IS DANGER. BEST TO BUY THINGS THAT HAVE NO SODIUM OR LESS THAN 5MG. AND NO SALT AT TABLE, I HAVE TO USE MRS. DASH PRODUCTS, SOME ARE GOOD AND SOME NOT WORTH BUYING, TONITE I DID A PORK TENDERLOIN AND USED THE LOWEST SODIUM OF SOY AND BROWN SUGAR AND PINAPPLE AND ONION AND SLICED APPLE AND FRESH THYME. SO EVEN IF U DON;T HAVE A HEART CONDITION, WATCH THE SODIUM. ROSIE

By R. Herdman on January 05, 2013

Big fan for a long time and love what you do for everyone. I love your work! It looks like my pantry may be okay, but my kitchen spices need a big toss. I can't believe my mother kept her spices way too long!

By Alice Voysey on January 04, 2013

Dear Paula, I love your shows.I'm diabetic also and I custom your recipice to meet my needs. Love when you have family on inculing the grandchildren. I would do things with 2 nieces and 2 newphews. Karen

By Karen Christman on January 03, 2013

mrs. paula i have tried alot of your dishes love your lemon bars,fried dill pickles,they are my favorite can' t wait to try some more thanks tonya foskey

By TONYA FOSKEY on January 03, 2013

Again, just a dovated fan. Paula, you are wonderful. I just want to say again, everyone knows how to change a recipe to meet their diet needs. You just keep cooking and giving us recipes - i know how to change them. Lou are such an idol and keep cooking.

By Donnie Brown on February 28, 2012

just a note to tell you how wonderful i think you are. i've been watching you for years, and just love to watch. don't let peoples comments about your health bother you, i know you have a good heart and are doing your best to be truthful and honest with everyone. i'm praying for you and hope you have a great week. sincerely, sara

By sara gower on February 22, 2012

Miss Paula, We love you and your family and your shows. Your loyal friends and fans are sticking by you. Keep up the delicious recipes and smiles you share with us. Blessings to you.

By Jaime on February 21, 2012

Just want to offer my support to Paula with all of this nonsense about her diabetes. I, too am diabetic and have been for 30 years. Paula's diabetes is her own business. The fact that she has a cooking show does not enter into this at all. When I use her recipes, I adjust them to MY diabetes. So can all who watch her. What are they. robots? Why is she responsible for what those who watch her show consume? It's the same old story, nobody takes responsibility for their own actions anymore. I think all of the short sighted chefs and fans should stop bullying this woman. Paula, "you go girl"!

By marianne Watts on February 04, 2012

we love everything about you and your sons,i love watchin your shows,i love to cook and bake,u have talt me a lot,and when i hear of anyone doggin u about the way u cook and the butter deal,i just wanna go to them and slap the fire out off them,you just keep doing what u do ,,because you are wonderful ,,,we all love you here in this household,,,

By evonne dupree on February 04, 2012

Love your kitchen and watching you cook with your family. I also share your love of butter and freak out if I only have 1 lb. in the fridge. lol

By Suzanne Trautwein on January 23, 2012

Just want to say thank you for allowing your fans and viewers to feel like a part of your life. Just seeing your smile and the love you and your family share, can just make my day. It also reminds me of my mom, grandmother,great grandmother, & great aunt cooking, as I was growing up. Such wonderful memories. Being a "chef" does not make someone an authority to me- they apparently do not all cook with love, as you do.. So thank you again and may God Bless you and your wonderful family!

By Shira Richards on January 19, 2012

I love you, Paula!! I think you are amazing, and your story is just phenomenal!! I love to listen to you talk. My husband gave me your Southern Cooking Bible for my birthday. I have had time, yet to try many recipes, but I did your Country fried steak and gravy, and it was a hit! Thank you for being such an inspiration! Courtney P.S. You have yourself a couple of fine looking sons!!

By Courtney Blevins on January 19, 2012

I have been listening to the TV and radio as to Paula's diabetes. I do wish people would leave her alone. She has admitted to the problem, she explained why she had not mentioned it before now. SHE also has not took anyone down as to eating her receipes, I do think all the health nuts need to get there own group. Yes the problem is a major one, she has to deal w/it. She is changing some of her meals, it shouldn't have anything to do with her shows. If you don't like her shows or the food she prepairs, then don't watch. There are plently still who love her for herself and yes her foods. LEAVE HER ALONE. Go pick on some one who deserves it.........

By pat gilley on January 19, 2012

I LIKES PAULA PARTY BECAUSE IT IS VERY FUNNY.

By LOGESWARI on January 15, 2012

Paula, I HAVE TRIED SO MANY OF YOUR RECIPES, I LOVE THEM ALL!!!!!

By Anna Marie Chiappetta on January 13, 2012

Paula, I have a special glaze that I baste my ham with, and want to have your opinion on to option of marketing it. I have no idea of any of the partii culars r deretailrs for such a feat. However, I know you have the input I'm looking for. Also, I'm very interested in you sampling it first. You are always so into spicy, rich, mild in heat, full , flavor; so that's why U are my choice in the tasting field. I just LOVE your show!

By Laura Brown on January 13, 2012

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Maintaining Your Pantry