Connie Aclin: Shelf life of staples varies
[2008-5-15]
Tag: Canned Corn
When you receive several calls with the same questions, you know it is time to write an article about that subject. With the rice rationing in several stores, many have wanted to know the shelf life of rice, dry beans, flour, sugar and other products, and the best storage methods.
Staples are foods that help you avoid having a bare cupboard and are not going to go bad — your stock of "just-in-case foods." Some examples are peanut butter, flour, cornmeal, sugar, dry milk, dry/canned beans, tuna, rice, macaroni, spices, salt, pasta, tomato sauce, canned green beans, canned corn, spaghetti sauce, canned fruits and canned soup.
Most staple foods remain safe until opened unless the packaging has been damaged. After opening, store in tightly closed containers. For many shelf-stable items, storage at room temperature affects only quality, unless the product is contaminated (like bugs in flour). Some foods, such as mayonnaise, must be refrigerated after opening.
The shelf life of food will depend upon the food itself, humidity, temperature and packaging. Dry food staples should be stored in their original packages or tightly closed airtight containers at optimum temperatures of 50 degrees to 70 degrees. Humidity greater than 60 percent may cause dry foods to draw moisture, resulting in stale or caked products.
Raw rice can be stored in tightly closed containers at room temperature and used within one year. Brown and wild rice stored at room temperature have a shorter shelf life — six months — due to the high oil content becoming rancid. Cooked rice may be stored in the refrigerator for six to seven days, or in the freezer for up to six months.
The main nutrients in semi-perishable foods such as flour, beans and pasta are carbohydrates and protein, which are not affected by storage. Flour can be stored in the freezer. In an airtight container in a cool and dry place, flour will keep about six to eight months. If insects are a concern, freeze a new bag of flour for 48 hours before using it. To keep flour indefinitely, store it in the freezer in an airtight and moisture-proof container.
Sugar also can be stored in the freezer. Moisture from the freezer can cause lumps. Simply break up the lumps before using. The quality of the sugar is not affected.
Cornmeal is another staple that keeps in an airtight container in a cool, dry place almost indefinitely. Stone-ground cornmeal is more perishable so keep it refrigerated in an airtight container up to four months. Additionally, you can store cornmeal in the freezer in an airtight container or plastic freezer bag.
A good tip for shelf-stable foods is to date the food packages and use the oldest first. For a pamphlet on staples and storage times, please call the LSU AgCenter at (318) 226-6805 and we will mail you a copy.
When you receive several calls with the same questions, you know it is time to write an article about that subject. With the rice rationing in several stores, many have wanted to know the shelf life of rice, dry beans, flour, sugar and other products, and the best storage methods.
Staples are foods that help you avoid having a bare cupboard and are not going to go bad — your stock of "just-in-case foods." Some examples are peanut butter, flour, cornmeal, sugar, dry milk, dry/canned beans, tuna, rice, macaroni, spices, salt, pasta, tomato sauce, canned green beans, canned corn, spaghetti sauce, canned fruits and canned soup.
Most staple foods remain safe until opened unless the packaging has been damaged. After opening, store in tightly closed containers. For many shelf-stable items, storage at room temperature affects only quality, unless the product is contaminated (like bugs in flour). Some foods, such as mayonnaise, must be refrigerated after opening.
The shelf life of food will depend upon the food itself, humidity, temperature and packaging. Dry food staples should be stored in their original packages or tightly closed airtight containers at optimum temperatures of 50 degrees to 70 degrees. Humidity greater than 60 percent may cause dry foods to draw moisture, resulting in stale or caked products.
Raw rice can be stored in tightly closed containers at room temperature and used within one year. Brown and wild rice stored at room temperature have a shorter shelf life — six months — due to the high oil content becoming rancid. Cooked rice may be stored in the refrigerator for six to seven days, or in the freezer for up to six months.
The main nutrients in semi-perishable foods such as flour, beans and pasta are carbohydrates and protein, which are not affected by storage. Flour can be stored in the freezer. In an airtight container in a cool and dry place, flour will keep about six to eight months. If insects are a concern, freeze a new bag of flour for 48 hours before using it. To keep flour indefinitely, store it in the freezer in an airtight and moisture-proof container.
Sugar also can be stored in the freezer. Moisture from the freezer can cause lumps. Simply break up the lumps before using. The quality of the sugar is not affected.
Cornmeal is another staple that keeps in an airtight container in a cool, dry place almost indefinitely. Stone-ground cornmeal is more perishable so keep it refrigerated in an airtight container up to four months. Additionally, you can store cornmeal in the freezer in an airtight container or plastic freezer bag.
A good tip for shelf-stable foods is to date the food packages and use the oldest first. For a pamphlet on staples and storage times, please call the LSU AgCenter at (318) 226-6805 and we will mail you a copy.
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