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 Topic: Decoding Food Preparation Dates
Posted: June 07 2008 at 10:24am |
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Decoding Food Product Dates
Alice Henneman, MS, RD, Extension Educator & Dietitian |
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How many of us have cleaned a cupboard, refrigerator or freezer and tried to remember when we bought a food buried in the back? On closer inspection of the food's product dating information, perhaps further questions arose:
- What exactly is a "use-by" date?
- How does one crack a date code?
- Where can we go for more help to know if the food is or isn't safe to use?
Tips for Decoding Food Dating
 Here are some tips to help decide whether to eat the food.
In some cases the food still may be safe; but the quality no longer may be what we want.
Tip 1: Determining Type of Food Product Dating
Look for one of these two types of dating information on the food:
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OPEN DATING gives an actual date instead of a code. It is used mainly on perishable foods such as meat, poultry, eggs and dairy products. It helps the store know when to pull these food from shelves. It also can help consumers purchase a food at its best quality.
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CLOSED or CODED DATING may appear on more shelf-stable foods, such as cans and boxes.
Except for infant formula and some baby food, food product labeling is not required by federal government regulations. Additional dating of foods is required by some states. (See section on formula and baby food toward the end of this article.)
Tip 2: Deciphering Dates
Use these guidelines from the United States Department of Agriculture Food Safety and Inspection Service (USDA/FSIS) for interpreting the two different types of food product dating. (www.fsis.usda.gov/factsheets/food_product_dating/index.asp)
OPEN DATING
There are three types of open dating where an actual calendar date is displayed. See tables 1 and 2 at the end of article for more information on food storage in relation to dating.
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USE-BY DATE: the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer.
WHAT TO DO: The best policy is to use the product by this date.
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SELL-BY DATE: tells the store how long to display the product for sale. You should buy the product before the date expires.
WHAT TO DO: How long the food is safe to eat and/or maintains a high quality after this date depends on the food. Tip 4 provides further information about how to use the Internet to access the company if contact information isn't given on the food product.
NOTE: Once a food is opened, it frequently needs to be used more quickly than it would if it remained unopened.
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BEST IF USED BY (OR BEFORE) DATE: recommended for best flavor or quality. It is not a purchase or safety date.
WHAT TO DO: If possible, contact the company for more information -- see Tip 4 if contact information isn't given on the food product. The food still may be safe. Yet, who wants to eat (or have their cooking ability judged by!) a baked product made from a mix where the leavening ingredients were too old to make the food rise. Or, where the fat in a food -- such as nuts - -turned rancid over time. One cake company hotline said its cake mix still should taste good for three months past the label date; however, it would be best to discard the accompanying nuts which no longer may be at peak flavor.
CLOSED OR CODED DATING
CLOSED OR CODED DATES are packing numbers for use by the manufacturer. Tip 3 gives some clues that may help crack the code on canned foods. However, there is no standardized coding system used for foods. It may be necessary to call, write or visit the Web site of the company to help determine whether these foods are safe and/or of best quality to eat.
Tip 3: Cracking the Code on Canned Foods
There is no uniform coding system used on canned foods. Some may be as specific as day, month and year of production while others only may give the year. Others might include specific plant manufacturing or product information. The most likely spot for this information is the top or bottom of the can.
The Canned Food Alliance (www.mealtime.org) gives these tips to help interpret some coding:
"For month coding, if a number is used, numbers 1 through 9 represent January through September, and letters O for October, N for November and D for December. If letters are used, A=January and L=December, unless otherwise noted. For year coding, 8=1998; 9=1999; 0=2000; 1=2001; 2=2002, etc."
Information isn't given in the same order by all companies -- for example, some may give the year first, some the month. Others may list information that has nothing to do with dating first.
Sometimes, rather than a specific day of a month, the "Julian date" or day of the year is given --for example, January 1 would be "1" and February 1 would be "32." These two illustrations by the Canned Food Alliance show how this might work:
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Can code: 2061 (February 6, 2001); 2=month, 06=date, 1=year
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Can code: 0195 (July 14, 2000); 0=year, 195=Julian date -- July 14th is the 195th day of the year
For more samples of how some manufacturers code their products and further contact information for these companies, visit www.mealtime.org/default.aspx?id=331
WHAT TO DO: As a general guideline, the Canned Food Alliance <www.mealtime.org> recommends eating canned food within two years of PROCESSING for best quality. Many cans will include a "for best quality use by" date stamped somewhere on the can. In a well run and busy store there should be a fairly constant turnover of canned goods, with cans on the shelf only a short time before you purchase them, according to the Canned Food Alliance.
Tip 4: Searching the Web
Using the Internet is another way to locate food product freshness information, especially if you can't call during regular company hotline hours or if there is no hotline. If a Web site isn't listed on the product, following are two ways you may be able to track one down.
- Try to locate the Web site by typing www.BrandName.com -- that is, type the name of the brand between "www." and ".com"
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A sampling of food products you can find this way include:
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- A food product site is likely to be a "com" or COMmercial site versus an "edu" (EDUcational) site or "org" (ORGanizational) site. Using the search engine Google (www.google.com), you can specify only "com" sites in your search by typing in site:com (without a space between "site:" and "com" after your search words).
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Some examples include:
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TYPE: Quaker oats site:com
Through this search, you'll find www.quakeroatmeal.com
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TYPE: Libby's pumpkin site:com
Through this search, you'll end up on a site that includes Libby's products called www.verybestbaking.com |
Once you're on the company's Web site, information on product dates may be obtained various ways.
- Often freshness information is given in a FAQ (Frequently Asked Questions) section. If a company offers several products, you may need to zero in on one product line on the Web site to find the information for that product.
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Some examples of answers tracked down through a FAQ section for specific brands include the following. (NOTE: Different brands, based on their formulations, may make different recommendations.)
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- Type these words into the general search feature on the Web site: "code date" or "sell by date." NOTE: This won't work if typed into a "recipe" and/or "ingredient" search feature.
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Some examples where information on interpreting codes was determined this way may be viewed at these sites:
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- Look for a "Contact" or an "Ask" section. This is often at the bottom of the Web page. This page usually gives e-mail access. It also may also provide an address and/or a toll-free number.
| Some examples of what you may see after you click on this type of link include:
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Special Considerations for Baby Food Labeling
While we might decide to experiment with eating an older food ourselves, we should avoid this practice when feeding babies. It is a federal regulation to require a "use-by" date on infant formula and the types of baby food under inspection by the Food and Drug Administration. Baby food is dated for both quality and nutrition retention. As stated by USDA/FSIS (http://www.fsis.usda.gov/factsheets/food_product_dating/index.asp):
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"If consumed by that date, the formula or food must contain not less than the quantity of each nutrient as described on the label. Formula must maintain an acceptable quality to pass through an ordinary bottle nipple. If stored too long, formula can separate and clog the nipple.
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"The use-by date is selected by the manufacturer, packer or distributor of the product on the basis of product analysis throughout its shelf life; tests; or other information. It is also based on the conditions of handling, storage, preparation and use printed on the label. Do not buy or use baby formula or baby food after its use-by date."
When Good Food Goes Bad
If a food is mishandled, it can become unsafe before a date listed on the package. Mishandling examples include:
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Leaving perishable foods at room temperature longer than two hours.
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Introducing harmful bacteria through cross-contamination. For example, a cooked hamburger is served from a plate that held a raw hamburger.
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Failing to wash hands before handling food, coughing or sneezing on food, etc.
Avoiding Problems
Here's a five-step plan for avoiding problems with outdated foods in the future.
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READ LABELS CAREFULLY when purchasing food for usage dates.
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Keep a permanent marker pen in your kitchen and put the date, month and YEAR you purchased the food on the container.
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Practice "first in, first out," or what foodservice professionals refer to as FIFO, for foods. If you have purchased several containers of the same type of food, arrange the containers so you reach for the oldest package first.
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If you tossed portions of expired foods, buy a smaller container or fewer packages next time.
- If you can't use a perishable food by the expiration date, freeze it. A food kept frozen at 0 F will be safe indefinitely although it will decrease in quality with time.
Pros and Cons of Buying Food in Bulk and Stocking Up on Sales
Frequently, it IS cheaper to buy the larger box or bottle. Getting two packages for the price of one IS a bargain! But, the phrase "penny wise, pound foolish" may apply if:
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The extra package must be tossed because it wasn't used within a safe-to-eat time period.
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The remainder of the large box was discarded because the food tasted too stale to eat.
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Additional (and perhaps, costly) ingredients were added to a recipe using a food product that deteriorated in quality. The resulting product had such a poor taste that the cost of the original "bargain" item, as well as the price of the added ingredients, was lost. The problem here is compounded by, as another phrase states, "tossing good money after bad."
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What was to be an inexpensive, delicious, made-from-scratch item had to be replaced by a costlier, ready-to-go food to get company dinner on the table in time.
Table 1. Refrigerator Home Storage (at 40 F or below) of Fresh or Uncooked Products
DIRECTIONS: If product has a "Sell-By Date" or no date, cook or freeze the product by the times on the following chart. NOTE: Learn foods that freeze well at www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html
IMPORTANT: If product has a "Use-By Date," follow that date. |
| Product |
Storage Times After Purchase |
| Poultry |
1 or 2 days |
| Beef, Veal, Pork and Lamb |
3 to 5 days |
| Ground Meat and Ground Poultry |
1 or 2 days |
| Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) |
1 or 2 days |
| Cured Ham, Cook-Before-Eating |
5 to 7 days |
| Sausage from Pork, Beef or Turkey, Uncooked |
1 or 2 days |
| Source: USDA/FSIS www.fsis.usda.gov/factsheets/food_product_dating/index.asp |
Table 2. Refrigerator Home Storage (at 40 F or below) of Processed Products Sealed at Plant
DIRECTIONS: If product has a "Sell-By Date" or no date, cook or freeze the product by the times on the following chart. NOTE: Learn foods that freeze well at www.uga.edu/nchfp/how/freeze/dont_freeze_foods.html
IMPORTANT: If product has a "Use-By Date," follow that date. |
| Processed Product |
Unopened, After Purchase |
After Opening |
| Cooked Poultry |
3 to 4 days |
3 to 4 days |
| Cooked Sausage |
3 to 4 days |
3 to 4 days |
| Sausage, Hard/Dry, shelf-stable |
6 weeks/pantry |
3 weeks/refrigerator |
| Corned Beef, uncooked, in pouch with pickling juices |
5 to 7 days |
3 to 4 days |
| Vacuum-packed Dinners, Commercial Brand with USDA seal |
2 weeks |
3 to 4 days |
| Bacon |
2 weeks |
7 days |
| Hot dogs |
2 weeks |
1 week |
| Luncheon meat |
2 weeks |
3 to 5 days |
| Ham, fully cooked |
7 days |
slices, 3 days; whole, 7 days |
| Ham, canned, labeled "keep refrigerated" |
9 months |
3 to 4 days |
| Ham, canned, shelf stable |
2 years/pantry |
3 to 5 days/refrigerator |
| Canned Meat and Poultry, shelf stable |
2 to 5 years/pantry |
3 to 4 days/refrigerator |
| Source: USDA/FSIS www.fsis.usda.gov/factsheets/food_product_dating/index.asp |
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Posted: June 07 2008 at 10:26am |
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"Sell by Feb 14" is a type of information you might find on a meat or poultry product. Are dates required on food products? Does it mean the product will be unsafe to use after that date? Here is some background information which answers these and other questions about product dating.
What is Dating?
"Open Dating" (use of a calendar date as opposed to a code) on a food product is a date stamped on a product's package to help the store determine how long to display the product for sale. It can also help the purchaser to know the time limit to purchase or use the product at its best quality. It is not a safety date. After the date passes, while not of best quality, the product should still be safe if handled properly and kept at 40 °F or below for the recommended storage times listed on the chart (see below). If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product by the times on the chart.
Is Dating Required by Federal Law?
Except for infant formula and some baby food (see below), product dating is not generally required by Federal regulations. However, if a calendar date is used, it must express both the month and day of the month (and the year, in the case of shelf-stable and frozen products). If a calendar date is shown, immediately adjacent to the date must be a phrase explaining the meaning of that date such as "sell-by" or "use before."
There is no uniform or universally accepted system used for food dating in the United States. Although dating of some foods is required by more than 20 states, there are areas of the country where much of the food supply has some type of open date and other areas where almost no food is dated.
What Types of Food Are Dated?
Open dating is found primarily on perishable foods such as meat, poultry, eggs and dairy products. "Closed" or "coded" dating might appear on shelf-stable products such as cans and boxes of food.
Types of Dates
- A "Sell-By" date tells the store how long to display the product for sale. You should buy the product before the date expires.
- A "Best if Used By (or Before)" date is recommended for best flavor or quality. It is not a purchase or safety date.
- A "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 of the product.
- "Closed or coded dates" are packing numbers for use by the manufacturer.
Safety After Date Expires
Except for "use-by" dates, product dates don't always refer to home storage and use after purchase. "Use-by" dates usually refer to best quality and are not safety dates. But even if the date expires during home storage, a product should be safe, wholesome and of good quality — if handled properly and kept at 40° F or below. See the accompanying refrigerator charts for storage times of dated products. If product has a "use-by" date, follow that date. If product has a "sell-by" date or no date, cook or freeze the product by the times on the chart.
Foods can develop an off odor, flavor or appearance due to spoilage bacteria. If a food has developed such characteristics, you should not use it for quality reasons.
If foods are mishandled, however, foodborne bacteria can grow and cause foodborne illness -- before or after the date on the package. For example, if hot dogs are taken to a picnic and left out several hours, they wouldn't be safe if used thereafter, even if the date hasn't expired.
Other examples of potential mishandling are products that have been: defrosted at room temperature more than two hours; cross contaminated; or handled by people who don't use proper sanitary practices. Make sure to follow the handling and preparation instructions on the label to ensure top quality and safety.
Dating Formula & Baby Food
Federal regulations require a "use-by" date on the product label of infant formula and the varieties of baby food under FDA inspection. If consumed by that date, the formula or food must contain not less than the quantity of each nutrient as described on the label. Formula must maintain an acceptable quality to pass through an ordinary bottle nipple. If stored too long, formula can separate and clog the nipple.
Dating of baby food is for quality as well as for nutrient retention. Just as you might not want to eat stale potato chips, you wouldn't want to feed your baby meat or other foods that have an off flavor or texture.
The "use-by" date is selected by the manufacturer, packer or distributor of the product on the basis of product analysis throughout its shelf life; tests; or other information. It is also based on the conditions of handling, storage, preparation and use printed on the label. Do not buy or use baby formula or baby food after its "use-by" date.
What Do Can Codes Mean?
Cans must exhibit a packing code to enable tracking of the product in interstate commerce. This enables manufacturers to rotate their stock as well as to locate their products in the event of a recall.
These codes, which appear as a series of letters and/or numbers, might refer to the date or time of manufacture. They aren't meant for the consumer to interpret as "use-by" dates. There is no book which tells how to translate the codes into dates.
Cans may also display "open" or calendar dates. Usually these are "best if used by" dates for peak quality.
In general, high-acid canned foods such as tomatoes, grapefruit and pineapple can be stored on the shelf 12 to 18 months; low-acid canned foods such as meat, poultry, fish and most vegetables will keep 2 to 5 years — if the can remains in good condition and has been stored in a cool, clean, dry place.
Dates on Egg Cartons
Use of either a "Sell-By" or "Expiration" (EXP) date is not federally required, but may be State required, as defined by the egg laws in the State where the eggs are marketed. Some State egg laws do not allow the use of a "sell-by" date.
Many eggs reach stores only a few days after the hen lays them. Egg cartons with the USDA grade shield on them must display the "pack date" (the day that the eggs were washed, graded, and placed in the carton). The number is a three-digit code that represents the consecutive day of the year (the "Julian Date") starting with January 1 as 001 and ending with December 31 as 365. When a "sell-by" date appears on a carton bearing the USDA grade shield, the code date may not exceed 45 days from the date of pack.
Always purchase eggs before the "Sell-By" or "EXP" date on the carton. After the eggs reach home, refrigerate the eggs in their original carton and place them in the coldest part of the refrigerator, not in the door. For best quality, use eggs within 3 to 5 weeks of the date you purchase them. The "sell-by" date will usually expire during that length of time, but the eggs are perfectly safe to use.
UPC or Bar Codes
Universal Product Codes appear on packages as black lines of varying widths above a series of numbers. They are not required by regulation but manufacturers print them on most product labels because scanners at supermarkets can "read" them quickly to record the price at checkout.
Bar codes are used by stores and manufacturers for inventory purposes and marketing information. When read by a computer, they can reveal such specific information as the manufacturer's name, product name, size of product and price. The numbers are not used to identify recalled products.
Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
- Purchase the product before the date expires.
- If perishable, take the food home immediately after purchase and refrigerate it promptly. Freeze it if you can't use it within times recommended on chart.
- Once a perishable product is frozen, it doesn't matter if the date expires because foods kept frozen continuously are safe indefinitely.
- Follow handling recommendations on product.
- Consult the following storage chart.
Refrigerator Home Storage (at 40 °F or below) of Fresh or Uncooked Products
If product has a "use-by" date, follow that date.
If product has a "sell-by" date or no date, cook or freeze the product by the times on the following chart.
| |
| Storage of Fresh or Uncooked Products |
| Product |
Storage Times After Purchase |
| Poultry |
1 or 2 days |
| Beef, Veal, Pork and Lamb |
3 to 5 days |
| Ground Meat and Ground Poultry |
1 or 2 days |
| Fresh Variety Meats (Liver, Tongue, Brain, Kidneys, Heart, Chitterlings) |
1 or 2 days |
| Cured Ham, Cook-Before-Eating |
5 to 7 days |
| Sausage from Pork, Beef or Turkey, Uncooked |
1 or 2 days |
| Eggs |
3 to 5 weeks | | |
Refrigerator Home Storage (at 40 °F or below) of Processed Products Sealed at Plant
If product has a "use-by" date, follow that date.
If product has a "sell-by" or no date, cook or freeze the product by the times on the following chart.
| |
| Storage of Processed Products Sealed at Plant |
| Processed Product |
Unopened, After Purchase |
After Opening |
| Cooked Poultry |
3 to 4 days |
3 to 4 days |
| Cooked Sausage |
3 to 4 days |
3 to 4 days |
| Sausage, Hard/Dry, shelf-stable |
6 weeks/pantry |
3 weeks |
| Corned Beef, uncooked, in pouch with pickling juices |
5 to 7 days |
3 to 4 days |
| Vacuum-packed Dinners, Commercial Brand with USDA seal |
2 weeks |
3 to 4 days |
| Bacon |
2 weeks |
7 days |
| Hot dogs |
2 weeks |
1 week |
| Luncheon meat |
2 weeks |
3 to 5 days |
| Ham, fully cooked |
7 days |
slices, 3 days; whole, 7 days |
| Ham, canned, labeled "keep refrigerated" |
9 months |
3 to 4 days |
| Ham, canned, shelf stable |
2 years/pantry |
3 to 5 days |
| Canned Meat and Poultry, shelf stable |
2 to 5 years/pantry |
3 to 4 days | |
Last Modified: February 8, 2007 | | |
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Posted: June 07 2008 at 10:28am |
Reading Can Codes
Each canned food manufacturer has a unique coding system. Some manufacturers list day, month and year of production, while other companies reference only the year. These codes are usually imprinted on the top or bottom of the can. Other numbers may appear and reference the specific plant manufacturing or product information and are not useful to consumers. Below is a sampling of how some manufacturers code their products so consumers know when the product was packaged. If you have specific questions about a company's product, contact a customer service representative at the phone number listed.
Note: For month coding, if a number is used, numbers 1 through 9 represent January through September, and letters O for October, N for November and D for December. If letters are used, A=Jan. and L=Dec., unless otherwise noted.
Note: For year coding, 8=1998; 9=1999; 0=2000; 1=2001; 2=2002, etc.
Bush Brothers & Company (voice) 865-509-2361
Four digits
Position 1: Month
Position 2 and 3: Day
Position 4: Year
Example: 2061 (February 6, 2001)
Chiquita Processed Foods (voice) 800-872-1110
Ten digits (only 6-8 are pertinent to consumers)
Position 6: Year (A=1999, B=2000, C=2001, etc.)
Position 7 and 8: Julian Date
Example: A195 (July 14, 1999 - July 14 is the 195th day of the year)
Del Monte Foods (voice) 800-543-3090
First line, four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
Example: 9045 (February 14, 1999)
Faribault Foods
Consumers can send inquiries and product coding numbers via an online contact form at the Faribault Foods Web Site, and a company representative will help them understand the coding.
Furman Foods (voice) 877-877-6032
Second line, first four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
Example: 9045 (February 14, 1999)
Hirzel Canning (voice) 800-837-1631
First line, four digits
Position 1: Year
Position 2, 3 and 4: Julian Date
Example: 0195 (July 14, 2000- July 14th is the 195th day of the year)
Hormel Foods Corporation (voice) 800-523-4635
Five digits on the top line
Position 1-4: Information about plant and manufacturing
Position 5: Year
Example: XXXX0 (2000)
Lakeside Foods (voice) 920-684-3356
Second line, second through fifth digits
Position 2: Month (January=1, September=9, October=A, November=B, December=C)
Position 3 and 4: Date
Position 5: Year
Example: 4A198 (October 19, 1998)
Maple Leaf Consumer Foods (voice) 800-268-3708
Top of can, grouping of last four digits
Position 1: Year
Position 2,3, and 4: Julian Date
Example: 9130 (May 9, 1999)
Mid-Atlantic Foods (voice) 410-957-4100
Second through fourth digits
Position 2: Month (letter)
Position 3: Date (A=1, Z=26)
Position 4: Year
Example: MDE0 (April 5, 2000)
Pillsbury/Green Giant and Progresso
(voice) 800-998-9996
Five digits
Position 1: Month (letter)
Position 2: Year
Position 3: Plant information
Position 4 and 5: Date
Example: G8A08 (July 8, 1998)
Seneca Foods (voice) 315-926-6710
Two digits on the first line
Position 1: Month (letter)
Position 2: Year
Example: L1 (December 2001)
Stagg Chili (voice) 800-611-9778
Second through sixth digits
Position 2 and 3: Month
Position 4 and 5: Day
Position 6: Year
Example: S02050 (February 5, 2000)
Vietti Foods
First line, five digits
Position 1: Month (letter)
Position 2 and 3: Date
Position 4: Code for product type
Position 5: Year
Example: E02D2 (May 2, 2002)
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Posted: June 07 2008 at 10:30am |
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Posted: June 07 2008 at 10:33am |
Foods That Do Not Freeze Well
| Foods |
Usual Use |
Condition After Thawing |
| Cabbage*, celery, cress, cucumbers*, endive, lettuce, parsley, radishes |
As raw salad |
Limp, water-logged,quickly develops oxidized color, aroma and flavor |
| Irish potatoes, baked or boiled |
In soups, salads, sauces or with butter |
Soft, crumbly, water-logged, mealy |
| Cooked macaroni, spaghetti or rice |
When frozen alone for later use |
Mushy, tastes warmed over |
| Egg whites, cooked |
In salads, creamed foods,sandwiches, sauces, gravy or desserts |
Soft, tough, rubbery, spongy |
| Meringue |
In desserts |
Soft, tough, rubbery, spongy |
| Icings made from egg whites |
Cakes, cookies |
Frothy, weeps |
| Cream or custard fillings |
Pies, baked goods |
Separates, watery, lumpy |
| Milk sauces |
For casseroles or gravies |
May curdle or separate |
| Sour cream |
As topping, in salads |
Separates, watery |
| Cheese or crumb toppings |
On casseroles |
Soggy |
| Mayonnaise or salad dressing |
On sandwiches (not in salads) |
Separates |
| Gelatin |
In salads or desserts |
Weeps |
| Fruit jelly |
Sandwiches |
May soak bread |
| Fried foods |
All except French fried potatoes and onion rings |
Lose crispness, become soggy |
| * Cucumbers and cabbage can be frozen as marinated products such as "freezer slaw" or "freezer pickles". These do not have the same texture as regular slaw or pickles. |
Effect of Freezing on Spices and Seasonings
- Pepper , cloves, garlic, green pepper, imitation vanilla and some herbs tend to get strong and bitter.
- Onion and paprika change flavor during freezing.
- Celery seasonings become stronger.
- Curry develop a musty off-flavor.
- Salt loses flavor and has the tendency to increase rancidity of any item containing fat.
- When using seasonings and spices, season lightly before freezing, and add additional seasonings when reheating or serving.
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Posted: June 07 2008 at 10:39am |
Cleaning the Kitchen Cupboard: Toss or Save?
Have you looked -- REALLY looked -- at the foods in your kitchen cupboards lately?
Is it time to bid some foods a fond farewell?
Should others be moved to a better location and/or storage container?
Can you "revive" some aging foods so they still can be used?
Read on for tips to help you decide whether to toss, move or try to save common kitchen cupboard foods.
Storing Kitchen Cupboard Foods
The following storage tips are based on food stored at a room temperature of about 70 F. The times are those generally cited for maintaining best food quality. A range of times and the more conservative recommendations are given to allow for age of the product when purchased, how long it has been open, etc. READ LABELS CAREFULLY -- they often contain important storage information and recommended "use by" dates.
Baking Powder
Testing for Freshness: Mix 1 teaspoon baking powder with 1/3 cup hot water. If it foams vigorously, it still has rising power.
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Baking Soda
Testing for Freshness: Place 1 1/2 teaspoons in a small bowl. Add 1 tablespoon vinegar. If it fizzes, then it will still help leaven a food. If it doesn't fizz, use it as an odor catcher in the refrigerator.
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Canned Foods
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1 to 2 years
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Storage Tip #1: The Canned Food Alliance <www.mealtime.org> recommends eating canned food within 2 years of PROCESSING for best quality. Many cans will include a "for best quality use by" date stamped somewhere on the can.
In a well run and busy store there should be a fairly constant turnover of canned goods, with cans on the shelf only a short time before you purchase them, according to the Canned Food Alliance. Some products contain a code, which varies among companies, that identifies the production date. If you have a concern over how old a food is, call the company's toll-free number (if listed on the can) or write to the address on the can.
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Storage Tip #2: Avoid refrigerating OPENED canned foods in their can. Food can develop an off-odor from the can, once opened.
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Flour
White Flour
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6 to 12 months
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Storage Tip #1: Store in a cool, dry place. It's important to store flour in an airtight container or freezer bag to preserve the flour's moisture content. Exposure to low or high humidity will affect the flour's moisture content and may influence the outcome of a recipe.
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Storage Tip #2: For longer storage, keep white flours in the refrigerator in an airtight container. All-purpose and bread flour will keep up to two years at 40 F in your refrigerator, according to the Wheat Foods Council <www.wheatfoods.org>. They can be stored indefinitely in the freezer.
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Storage Tip #3: As a general rule, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
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Whole Wheat Flour
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1 to 3 months at room temperature; refrigerate whole wheat flour if you want to keep it longer
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Storage Tip #1: For longer storage, whole wheat flour should be stored in an airtight container or freezer bag in the refrigerator or freezer. It will maintain good quality for about 6 months in the refrigerator and up to 12 months in the freezer. The ground wheat germ in whole wheat flour contains oil that can become rancid at room temperature.
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Storage Tip #2: Generally, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.
Tips on Buying Flour Storage Containers: If you'd like to buy an airtight storage container for your white or whole wheat flour, these figures may help determine what size you'll need:
If the container doesn't give the number of cups it will hold, these figures may help you:
- 8 fluid ounces = 1 cup
- 1 pint = 2 cups
- 1 quart = 4 cups
- 1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf.
Select a container that is easy to use when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
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Honey
Revitalizing Crystallized Honey: The National Honey Board <www.honey.com> recommends revitalizing crystallized honey by placing the jar in warm water and stirring the honey until the crystals dissolve.
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Popcorn (other than ready-to-pop microwave popcorn)
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2 years
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Storage Tip #1: Store in an airtight glass or plastic container in a cool place, such as a cupboard.
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Storage Tip #2: The National Popcorn Board <www.popcorn.org> recommends AGAINST storing popcorn in the refrigerator. The kernels are more likely to dry out in the refrigerator and do not pop as well. It's the water inside a popcorn kernel that expands when the popcorn is heated, causing the kernel to explode or "pop."
Putting the "Pop" Back in Popcorn: If popcorn is too dry and won't pop, the Popcorn Board recommends filling a one-quart jar three-fourths full of kernels and adding a tablespoon of water. Place an airtight lid on the jar and give the jar a "few good shakes every few minutes" until the water is absorbed. Store the jar in a cool place and in two to three days, test-pop a batch. If the kernels still don't pop, add a few more drops of water to the jar, shake some more and let it sit another few days.
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Shortening
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3 to 8 months opened; 8 to 12 months unopened
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Storage Tip #1: Store in a tightly closed container in a cool, dark place.
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Storage Tip #2: Times reported by shortening companies and other sources varied. For more specifics, see "Kitchen Cupboard Management 101" at the end of this article for suggestions on how to contact the company for more information.
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Storage Tip #3: Shortening that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used a shortening for a while, smell it before using it in a recipe.
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Spices and Herbs
Give Spices and Herbs the "Sniff" Test: Depending on storage and quality of the spice or herb, some may last longer than others.
As a check to see if a GROUND SPICE is potent, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods. For a WHOLE spice, such as a clove or cinnamon stick -- break, crush or scrape the spice before you smell it. DO NOT smell PEPPER or CHILI POWDER as they can irritate your nose.
For HERBS, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it.
Get in the habit of smelling your spices and herbs periodically. You'll learn what fresh smells like so you can begin to detect if they are getting old.
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Sugar
Brown Sugar
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4 months to 6 months for maximum flavor
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Storage Tip: It's VERY important to store brown sugar in an airtight container to retain its moisture and prevent it from becoming hard. Either store 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: Brown sugar becomes hard when the moisture in it has evaporated. Several methods have been suggested to help restore the moisture to brown sugar; here's an overview of those mentioned most frequently:
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Oven Method. Heat the brown sugar in a 250 F oven for a few minutes. Watch it carefully and as soon as it is soft, measure the amount you need. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
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Microwave Method. Place brown sugar in a microwave-safe container and cover loosely with a clean, white, wet (but not dripping wet) paper towel. Microwave on high (100 percent power) and check about every 30 seconds. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.
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White Granulated Sugar
To Soften Hardened White Sugar: When white granulated sugar absorbs moisture, it becomes hard. Here are some possible suggestions for breaking up hard sugar:
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Put hard sugar in a sturdy food-quality bag and pound it with a hammer, meat pounder or flat side of a meat mallet.
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Smash smaller pieces with a mortar and pestle.
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Break up small pieces in a spice grinder.
Tips on Buying a Sugar Storage Container: If you'd like to buy an airtight storage container for your white granulated sugar, these figures may help determine what size you'll need:
- 1 pound of sugar = about 2 1/4 cups
- 5 pounds of sugar = about 11 1/2 cups
If the container doesn't give the number of cups it will hold, these figures may help you:
- 8 fluid ounces = 1 cup
- 1 pint = 2 cups
- 1 quart = 4 cups
- 1 gallon = 16 cups
Before purchasing a container, assess where you will store the food to determine whether there are any space restrictions for your container. For example, is there a limit to the height of a container needed to fit onto a certain shelf.
Select a container that is easy to access when you need to measure out ingredients. Also, check to be sure the lid is easy to open and close tightly.
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Vegetable Oil
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1 to 6 months opened; 6 to 12 months unopened
Times vary according to type of oil, method of processing, etc. Some companies recommend up to 1 year opened and 2 years unopened for certain of their oils. For oils with a shorter storage time, some companies recommend refrigerating the oil after opening. See "Kitchen Cupboard Management 101" at the end of this article for suggestions on how to contact the company for more information. NOTE: If the container has sat unopened for the total storage time, it no longer may be fresh the entire "opened" storage time.
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Storage Tip #1: Store in a tightly closed container in a cool, dark place.
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Storage Tip #2: Some of the oils that may have a shorter storage life include walnut, sesame, hazelnut and almond oils.
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Storage Tip #3: Oil that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven't used an oil for a while, smell it before using it in a recipe.
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Storage Tip #4: You can prolong the life of oils by storing them in the refrigerator. Some, such as olive oil, may become cloudy in the refrigerator but usually clear after sitting at room temperature to warm up.
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Vinegar
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2 years unopened, 1 year opened
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Storage Tip #1: Keep vinegar tightly covered. White vinegar will maintain unchanged longer than other types of vinegar, according to the Vinegar Institute <www.versatilevinegar.org>. The storage life of vinegar is "almost indefinite" because of its acidic nature, according to the Vinegar Institute
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Storage Tip #2: The length of storage time recommended by different companies varies, plus may be different for various types of vinegar. For a more specific time range, write, call (many have a toll-free number) or check if this information is on the company's Web site.
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Kitchen Cupboard Management 101
Now that you've sorted, tossed, moved and/or repackaged and perhaps revived some foods, here are a few tips to take control of storing foods in your cupboard:
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If you tossed portions of expired foods, buy a smaller container next time.
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Keep a permanent marker pen in your kitchen and put the date -- month and YEAR -- you purchased the food on the container.
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When in doubt about storage times, call the company (many have toll-free numbers), write to the address on the label, or check if the company has a Web site that might answer your questions.
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If you can't determine how old a food is and the container contains no "use by" date, check for a production code on container. If it's not possible to decipher the production code, call or write the company or check if this information might be given on a company Web site.
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Practice "first in, first out," or what foodservice professionals refer to as FIFO, for foods. If you have purchased several containers of the same type of food, arrange the containers so you reach for the oldest package first.
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READ LABELS CAREFULLY for storage information and possible recommended "use by" dates.
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PrepGirl
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PrepGirl
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Posted: June 07 2008 at 10:42am |
Albert I hope the links I didnt edit are okay. Hope this helps everyone in some way to prep.
And understand if we are getting good deals at the grocery store or are we buying outdated food.
We all need to have our food supply last as long as we can.
Feel free to edit anything you want here if its not of value to our forum members.
Prepgirl
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PrepGirl
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Posted: June 07 2008 at 12:39pm |
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WOW, great job putting this all together. Thank you. Annie
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PrepGirl
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Posted: June 07 2008 at 3:18pm |
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Your welcome Annie sometimes I just don't know what to put here so I look for stuff I think might be of use.
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PrepGirl
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