It's a Keeper - safe food storage practices

Vegetarian Times, May, 1999 by Susan Jane Cheney

A clip-and-save guide to storing all kinds of food safely

You search out the highest-quality ingredients and justify the extra expense with the healthful, appealing meals you prepare. After all, aren't these the two keys to a wholesome diet? Almost, but not quite. You've got the beginning and the end of the story, but the middle is missing. Keeping those carefully chosen foods in prime condition until you use them is crucial too.

Consider a few basics of food preservation, beginning with your shopping habits. First, be realistic about how much you buy. Ask yourself how much you're likely to use in a reasonable time--this applies even to staples. A gallon of olive oil may cost less per ounce than a pint bottle, but it isn't a bargain if it turns rancid when you're only a quarter of the way through it.

Unless the inside of your car is as cold as a refrigerator, head directly home after shopping. Once there, put away your purchases promptly--before you make that quick phone call or read the mail. In warm weather, minutes matter when it comes to keeping perishables fresh. If you know you'll be delayed, bring an ice-packed cooler with you to the store.

The three principles of real estate valuation--namely location, location, location--apply to food storage as well. Cold or cool spots are generally preferable, so leave the cabinets next to your oven and range for pots and pans and designate those in a cooler corner for dried herbs and spices, grains and beans, packaged products and canned goods. An unheated pantry or porch on the north side of the house is ideal in cool climates; a cool, dry basement is another possibility. An extra refrigerator and freezer are big pluses in year-round warm climes and for summertime anywhere.

The right packaging can also make a big difference in preserving freshness. Keep a supply of wrappers on hand for different storage needs: small and large seal-locking bags (including some suitable for freezing) and paper bags in various sizes. I have numerous widemouthed glass gallon jars, perfect for storing whole grains and beans, and small jars for herbs and spices. Canning jars of all sizes come in handy for other foods.

Finally, always follow the rotation principle: first in, first out. If you can keep track of which box of spaghetti or bag of almonds you bought first, more power to you. Otherwise, date packages as you add them to the pantry, refrigerator and freezer, and use the oldest ones first. Another method, if you have adequate space, is to tuck new purchases behind like items on the shelf.

For information on storing specific foods, follow the guidelines on the accompanying chart. It will give you an idea of how long you can expect various products to last. Deterioration occurs more quickly under certain conditions: heat, light and oxidation being the main culprits to watch out for. Remember, everything is perishable or will gradually become unpalatable. Your goal is to maintain each food's freshness for as long as possible.