It's a Keeper - safe food storage practices

Vegetarian Times, May, 1999 by Susan Jane Cheney

Food                     How to Store

Whole grains             The oil-rich germ of whole grains makes
                         them susceptible to rancidity. Grains
                         will keep longer if refrigerated or
                         frozen. If not freezing, then store raw
                         grains in clean, airtight glass or rigid
                         plastic containers in a cool, dry, dark
                         place.

Cracked and              Cracked and rolled grains are less
rolled grains            resistant to rancidity than whole
                         grains. Wrap tightly and store in the
                         refrigerator or freezer.

Whole-grain flours       Store in airtight, moisture-proof
                         containers, preferably in the
                         refrigerator or freezer to prevent
                         natural oils in bran and germ from
                         turning rancid.

Baking mixes             Store unopened packages in a cool,
                         dry pantry. Refrigerate or
                         freeze after opening.

Dried beans              Store in airtight containers in a cool,
                         dry pantry. Realize that the older beans
                         are, the longer they take to cook.
                         Refrigerate or freeze cooked beans.

Nuts and seeds           Unshelled nuts keep best; store in a
                         cool, dry place. Keep shelled nuts and
                         seeds tightly wrapped, in the refrigerator
                         or freezer. Whole nuts keep better than
                         chopped or ground ones. Roasted
                         nuts are especially perishable.

Sweeteners               Store sugar and date sugar tightly wrapped
                         in a cool, dry pantry. Keep honey,
                         molasses, barley malt and rice syrup in
                         tightly sealed, preferably glass containers
                         at room temperature. Transfer maple syrup
                         in tins to glass jars to avoid an off
                         flavor and refrigerate to prevent
                         fermentation.

Cereals                  Store unopened packages in a cool,
                         dry pantry. Refrigerate dry hot cereals
                         and granolas after opening.

Dried fruits             Store tightly sealed in a cool, dry pantry;
                         glass or rigid plastic containers are best
                         insurance against insect infestation. Fruit
                         tends to dry out and harden when
                         refrigerated, though it will keep longer.

Dried sea vegetables     Store in a tightly sealed container in a
                         cool, dark pantry. Refrigerate cooked sea
                         vegetables in tightly sealed containers,

Pasta                    Store dried pasta in a cool, dry pantry.
                         Refrigerate fresh pasta tightly wrapped.

Dried herbs and spices   Keep in tightly closed jars in a cool,
                         dry, dark cupboard. Flavor will
                         gradually diminish.

Nut and seed butters     Store unopened jars in a cool, dry, dark
                         pantry; refrigerate after opening.

Oils                     Cooking oils keep best in opaque, glass
                         containers stored in a cool, dry place.
                         Flavoring oils (sesame, chili) should be
                         refrigerated.

Tempeh                   Keep in the refrigerator or freezer.

Miso                     Keep in a tightly closed container in the
                         refrigerator.

Canned tomatoes          Keep unopened cans in a cool, dry pantry.
                         Store leftovers in tightly closed glass or
                         plastic containers in the refrigerator.

Jarred tomato sauce      Store unopened containers in a cool, dry
and salsa                pantry; refrigerate after opening.

Condiments               Store unopened vinegars, mustard,
                         mayonnaise, Tabasco sauce, ketchup,
                         soy sauce and the like in a cool pantry.
                         Refrigerate all after opening.

Tofu                     Refrigerate water- and vacuum-packed tofu
                         before opening; unopened, aseptically
                         packaged tofu doesn't need refrigeration.
                         Once opened, store tofu immersed in water
                         in a tightly covered container in the
                         refrigerator. Change water daily. Keep
                         freeze-dried tofu in a cool, dry pantry
                         and wrap tightly once opened.

Soy milk                 Keep unopened packaged soy milk in a cool,
                         dry pantry. Close containers securely and
                         refrigerate after opening. Packaged soy
                         milk comes with an expiration date.

Fresh vegetables         Store most in plastic bags in the vegetable
                         bin of your refrigerator. Squeeze as much
                         air as possible out of bags containing
                         greens. Fresh mushrooms keep best in a
                         paper bag. To preserve flavor, do not
                         refrigerate tomatoes. Keep onions,
                         shallots, garlic, potatoes, sweet potatoes
                         and winter squashes in a cool, dry pantry.

Fresh fruits             Ripen pears, peaches, plums, nectarines,
                         apricots, bananas and avocados at room
                         temperature. Store unwashed ripe fruit
                         in plastic bags in the high-humidity
                         drawer of the refrigerator. Berries keep
                         best in their plastic baskets inside a
                         paper bag in the refrigerator. Citrus
                         fruits need not be wrapped.

Vegetable and            Keep bottled, canned
fruit juices             and boxed juices
                         in a cool pantry.

Fresh herbs              Cut a 1/2 inch off the stem ends and stand
                         in a container of water. Cover loosely
                         with a plastic bag and refrigerate.

Breads                   To maintain best flavor, keep at room
                         temperature; refrigeration wards off mold
                         but causes rapid staling. Store bread in
                         a paper or perforated cellophane bag, clean
                         towel or bread box; plastic bags trap
                         moisture, making bread soggy and
                         susceptible to mold growth. Store flat
                         breads, such as tortillas and chapatis,
                         in the refrigerator for up to 5
                         days or in the freezer.

Eggs                     Store eggs, pointed ends down, in their
                         cardboard carton in the refrigerator.

Cheese                   Wrap cheese tightly in plastic or foil
                         and refrigerate. Replace wrappings
                         often to discourage mold.

Food                     Length of Storage

Whole grains             Most unopened packaged grains will keep
                         for up to 1 year; use rice within 9 months.
                         It's best to buy small quantities and once
                         opened use them within 6 months if stored
                         in a cool, dark area; use brown rice and
                         quinoa within 3 months.

Cracked and              Unopened packaged grains will keep for 12
rolled grains            to 18 months. Once opened, most keep up
                         to 3 months refrigerated and longer frozen.

Whole-grain flours       Will keep up to 3 months unrefrigerated;
                         6 months refrigerated. Refined flours will
                         keep about twice as long. Most unopened
                         packaged flours will keep for up to 1 year;
                         use cornmeal and rice flour within 9
                         months.

Baking mixes             Unopened shelf life for most is 1 year;
                         use those containing cornmeal within
                         9 months.

Dried beans              Use bulk beans within 3 to 12 months of
                         purchase. They will keep longer, though
                         quality declines with age. Cooked beans
                         keep up to 5 days refrigerated; 6 months
                         frozen.

Nuts and seeds           Keep unshelled nuts for 2 to 3 months,
                         longer if refrigerated. Refrigerated
                         shelled nuts and seeds keep for 3 to 6
                         months, depending on variety; freeze them
                         for up to 1 year. Use roasted nuts within
                         1 month.

Sweeteners               Sugar keeps for an indefinite period at
                         room temperature. Date sugar, honey,
                         molasses and refrigerated maple syrup will
                         keep for at least 1 year; barley malt and
                         brown rice syrup for 6 months.

Cereals                  Keep unopened instant cereal cups for up
                         to 9 months. An unopened ready-to-eat
                         cereal's shelf life is 6 to 12 months; use
                         within 3 months when opened. Unopened hot
                         cereals keep 12 months; 6 months once
                         opened. Granolas keep 6 months unopened and
                         when opened, 6 months refrigerated.

Dried fruits             All keep at least 1 month in pantry; at
                         least 6 months refrigerated.

Dried sea vegetables     Dried sea vegetables keep indefinitely.
                         Cooked, they keep 4 to 5 days refrigerated.

Pasta                    Use fresh pasta within 2 days. Keep dried
                         egg noodles for up to 6 months;
                         other dried pasta up to 18 months.

Dried herbs and spices   Whole herbs and spices keep longer than
                         ground. Keep 1 year max.

Nut and seed butters     Unopened jars will keep up to 1 year.
                         Once opened, nut butters will keep
                         2 to 3 months refrigerated.

Oils                     Oils high in monounsaturated fats
                         (olive, canola) keep up to 4 months
                         in your pantry. Oils composed primarily
                         of polyunsaturated fats (saf-flower, corn)
                         keep up to 2 months. If you plan to keep
                         any oils longer than that or if you live
                         in a warm climate, it's best to refrigerate
                         them and used within 1 year.

Tempeh                   Opened or sealed, use by its expiration
                         date or freeze. Frozen tempeh keeps well
                         for several months.

Miso                     Almost indefinitely.

Canned tomatoes          Store unopened cans for up to 2 years.
                         Cooked left-overs will keep for several
                         days refrigerated.

Jarred tomato sauce      Unopened shelf life is 12 to 18 months.
and salsa                Opened jars will keep in refrigerator for
                         up to 1 week.

Condiments               These items will keep for 1 year unopened;
                         about 6 months opened.

Tofu                     Packaged tofu comes with an expiration
                         date. Once opened, it will keep about a
                         week when stored properly. Freeze all but
                         silken types in a plastic bag or container
                         (without water) for up to 6 months. Use
                         opened freeze-dried tofu within 4 months.
                         After opening, it will keep for several
                         days refrigerated.

Soy milk                 After opening, it will keep for several
                         days refrigerated.

Fresh vegetables         Varies widely. Cruciferous
                         and root vegetables keep
                         up to 5 days; peas, beans,
                         tender greens up to 3 days.

Fresh fruits             Varies greatly. Apples and citrus fruits
                         are particularly long-lasting and will
                         keep anywhere from 5 to 10 days
                         refrigerated.

Vegetable and            Unopened bottles and cans keep 1 year;
fruit juices             boxed juices, 6 to 9 months. Frozen juices
                         keep 8 to 12 months. Once opened, juices
                         keep 7 to 10 days refrigerated.

Fresh herbs              Herbs stored this way will keep for up
                         to a week.

Breads                   For longer storage, freeze breads of all
                         types. Slice loaves (so that you can take
                         out a slice at a time) and keep them, well
                         wrapped, in the freezer for about 3 months.

Eggs                     Use eggs within 3 to 4 weeks. Keep
                         refrigerated egg yolks for 1 to 2 days;
                         whites for 3 to 4 days. Unpeeled
                         hard-boiled eggs keep for 3 to 5 days;
                         peeled for 2 to 3 days.

Cheese                   Fresh soft cheeses (ricotta, goat cheese)
                         keep for several days; harder cheeses
                         (cheddar; Gouda, mozzarella, Muenster,
                         provolone and Swiss) keep up to keep for
                         several weeks refrigerated. Parmesan and
                         Romano 9 to 12 months in the refrigerator.