Have you ever found some brown sugar that was pushed to the back of the pantry and then you find it a few months later and wonder if it’s still good or not?
What about that half of a chocolate bar you never used, is it still good?
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Or what about the olive oil that is has been sitting up there collecting dust?
I have put together a list of items that I find that are most commonly used in the kitchen, and here are some tips & tricks on preserving your items! If you are interested in an actual chart and you would like to print it off to put it on the inside of your cabinet or a cooking book leave me a comment and I will get that posted for you!
Baking Powder: Store the airtight tins in a cool, dry place and replace every 6 months.
Baking Soda: Store in an airtight container in a cool, dry place for about 6 months.
Beans: Once a package is opened, dry beans should not be refrigerated but stored in airtight containers in a cold, dry place. They will keep for about 1 year.
Bread: A rib of celery in your bread bag will keep the bread fresh for a longer time. Also keeping your bread stored in the freezer helps as well.
Brown Sugar: Wrap in a plastic bag and store in a tightly covered container for up to 4 months.
Cakes: Putting half an apple in the cake box will keep cake moist.
Celery and Lettuce: Store in a refrigerator in paper bags instead of plastic. Leave the outside leaves and stalks on until ready to use.
Cheese: Wrap cheese in a vinegar-dampened cloth to keep it from drying out.
Chocolate: Store chocolate for no longer than 1 year. It should be kept in a cool, dry place with a temperature range of 60F to 75F. If the storage temperature exceeds 75F, some of the cocoa butter may separate and rise to the surface, causing a whitish color to the chocolate called “bloom”.
Cocoa: Store cocoa in a glass jar in a dry and cool place.
Cookies: Place crushed tissue paper on the bottom of your cookie jar.
Cottage Cheese: Store carton upside-down. It will keep twice as long.
Dried Fruit: Store unopened packages of dried fruit in a cool, dry place or in the refrigerator. Store opened packages in an airtight container in the refrigerator or freezer for 6 to 8 months.
Flour: Store flour in a clean, tightly covered container for up to 1 year at room temperature.
Garlic: Garlic should be stored in a dry, airy place away from light. Garlic cloves can be kept in the freezer. When ready to use, peel and chop before thawing. Or, garlic cloves will never dry out if you store them in a bottle of cooking oil. After the garlic is used up, you can use the garlic flavored oil for salad dressing.
Granulated Sugar: Store sugar in a tightly covered container for up to 2 years.
Honey: Put honey in small plastic freezer containers to prevent sugaring. It also thaws out in a short time.
Ice Cream: Ice cream that has been opened and returned to the freezer sometimes forms a waxlike film on the top. To prevent this, after part of the ice cream has been removed press a piece of waxed paper against the surface and reseal the carton.
Lemons: Store whole lemons tightly sealed jar of water in the refrigerator. They will yield much more juice than when first purchased.
Limes: Store limes, wrapped in tissue paper, on the lower shelf of the refrigerator.
Marshmallows: They will not dry out if stored in the freezer. Simply cut with scissors when ready to use.
Nuts: For optimum freshness and shelf life, nuts should be stored, preferably unshelled, in a tightly covered container in the refrigerator or freezer and shelled as needed. (The shell and the cool temperature keep the nut from turning rancid.)
Olive Oil: You can lengthen the life of olive oil by adding a cube of sugar to the bottle.
Onions: Wrap individually in foil to keep them from becoming soft or sprouting. Once an onion has been cut in half, rub the leftover side with butter and it will keep fresh longer.
Parsley: Keep fresh and crisp by storing in a wide-mouth jar with a tight lid. Parsley may also be frozen.
Popcorn: It should always be kept in the freezer. Not only will it stay fresh, but freezing helps eliminate “old-maids”.
Potatoes: Potatoes, as well as other root vegetables, keep well in a dark, cool place, preferably a cellar. Store them in a dark brown paper bag.
Shredded Coconut: Store in a cool, dry place in an airtight container. Do not store in the refrigerator.
Smoked Meats: Wrap ham or bacon in a vinegar-soaked cloth, then in waxed paper to preserve freshness.
Soda Crackers: Wrap tightly and store in the refrigerator.
Strawberries: Keep in a colander in the refrigerator. Wash before serving.
Vegetables With Tops: Remove the tops on carrots, beets, etc. before storing.
Yeast: Store in the freezer or refrigerator in a closed plastic bag.
Roasts – 3 to 5 days
Steaks- 3 to 5 days
Ground Beef, Stew Meat- 2 days
Roasts- 3 to 5 days
Hams, Picnics, Whole- 7 days
Bacon- 7 to 14 days
Chops, Spareribs- 2 to 3 days
Pork Sausage- 1 to 2 days
Roasts- 3 to 5 days
Chops- 4 days
Roasts- 3 to 5 days
Chops- 3 to 5 days
Ground Lamb- 2 days
Chickens, Whole- 1 to 2 days
Chickens, Cut Up- 2 days
Turkeys, Whole- 1 to 2 days
Leftover Cooked Meats- 4 days
Cooked Poultry- 2 days
Hams, Picnics- 7 days
Frankfurters- 4 to 5 days
Sliced Luncheon Meats- 3 days
Unsliced Bologna- 4 to 6 days
Hopefully, you learned something new from this read!
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