I’m having a difficult time wrapping my head around this documented fact: Half of all produce grown in the U.S. is thrown out, while at the same time there is growing hunger and poverty right here in America.
As I read the first paragraph of this news story, I assumed naively that all U.S.-grown produce makes it to market. Then consumers like you and me get it home, let it go bad before we can consume it and into the garbage it goes. That is a factor, but not the whole story.
The truth is that vast quantities of fresh produce are left in the field to rot. It then becomes livestock feed or gets hauled directly to the landfill because of (get ready) cosmetic standards.
Not every potato, watermelon, strawberry, or grape cluster turns out photo-perfect. Some are ugly. And, unfortunately, that means they do not meet retailer and consumer demands for blemish-free, perfect produce.
Just imagine how the retail cost of produce might plummet if all that is produced—even the still-nutritious but ugly produce—were available for sale. More on that in a bit.
https://www.everydaycheapskate.com/wp-content/uploads/garbage-cans-of-rotten-food.jpg7501000Maryhttps://www.everydaycheapskate.com/wp-content/uploads/EC-Logo-by-Mary-Hunt-Tagline-Trimmed-833x159.pngMary2020-05-19 00:49:512020-05-24 22:09:00Stop Throwing Rotten Produce in the Garbage (How to Make Fruits and Vegetables Last Longer)
Look up the word ‘impulsive’ in the dictionary and prepare to see my face. In my basement pantry, I have bags of chocolate chips to prove it. They are the ghosts of a Christmas past—left over from one of my Gift-in-a-Jar marathon projects.
And those two containers of candied fruit that must be ten years old by now, which I keep only because they’ve become a novelty. They appear to be the same as the day I bought them and perhaps one of the reasons fruit cake has gotten such a bad rap!
So what’s the deal with baking supplies, anyway? We know that notoriously they’re on sale at rock-bottom prices starting around Thanksgiving and continuing through the end of the year (check the calendar!). It’s the right time to load up but wisely!
I still have bags of all-purpose flour from last holiday season, which I bought for $.99 each, which I’ve stored in the freezer. Sugar is cheap during the holidays, too. Ditto for other holiday baking ingredients from marshmallows to sweetened condensed milk dates to nuts.
One of my basic rules of grocery shopping is this: When it’s on sale, buy enough to last until the next time it’s on sale. Baking supplies become so cheap this time of year, now is the time to stock up.
Which begs the question: How long will baking supplies last in the event you decide to buy enough to last the year? It all depends on the items and if you have the storage space to keep them at their optimum.
To make the information that follows more useful I put together a handy cheat sheet for you. Below you’ll see a link to download a free printable version that you can attach to the inside of a cabinet or another place to serve as a reminder.
Store in a tightly lidded container; 18 months unopened, six months opened. Stored in the freezer, baking powder is good indefinitely.
Store in an airtight container in a cool, dry place; good for two years unopened, six months opened. Kept in the freezer, good indefinitely.
Store in freezer and use within six months opened or unopened.
Comes two ways: salted and unsalted. Salt is added for flavor and as a preservative so it will have a longer shelf life. Salted lasts up to five months refrigerated; unsalted has a short shelf life of about three months in the refrigerator.
If you do not plan to use unsalted butter right away, it is best to freeze it. When properly wrapped so it won’t pick up any odors, butter can be frozen for around six months. It’s best to defrost butter overnight in the refrigerator.
Canned evaporated milk
Store unopened on the pantry shelf for up to six months. Best to check the “use by” date on the product. After this time, it will not turn sour, but it will turn yellow and lose its flavor.
Store in a cupboard at room temperature; 18-24 months unopened, one year if opened. I can attest to the fact that chocolate chips will last what seems like forever in the freezer. They may get a white haze, but this will not affect the taste when used in baking.
Store on pantry shelves at room temperature; good for up to a year; check if still good with the smell test. Oils can become rancid.
Properly stored in the refrigerator, fresh eggs are good for four to five weeks past the “sell by” date.
Expect these to last up to three or four years when kept at room temperature. (See pure vanilla extract below).
Unopened flour lasts for up to a year; opened, six to eight months. Whole wheat flour is good for up to a year unopened but use within six months if opened. If you have room, store flour in the freezer.
Store in a cool, dry place; good for two years unopened; use within six months if opened.
ACH Food Companies, Inc., the conglomerate that owns and markets Karo syrup, says its Karo syrups are safe for consumption for an indefinite period of time whether it has been opened or not. I know, kinda’ creepy, but that’s the fact.
Light corn syrup may turn slightly yellow with age, but this is normal and not harmful. Storage conditions affect product quality.
Before or after opening, Karo syrup may be stored at room temperature. Bottles may be refrigerated after opening; however, the syrup will be thicker and pour more slowly.
Store at room temperature for four months unopened; store in the refrigerator once opened and use within two months.
Keep in an airtight container on the pantry shelf; good for three months.
Store unopened in a cool, dark place for one year; store opened for six months in a cool, dry place or the refrigerator. Make sure the lid is tightly sealed.
Stored in a tightly sealed container, shelled nuts will be good for up to six months in the pantry; 9 months to a year in the freezer.
Store in a cool, dry place (not the refrigerator); good for 18 months unopened.
Pure vanilla extract
Store at room temperature; as long as it is pure, it has an indefinite shelf life. In fact, it even gets better with age.
Up to three years stored on pantry shelf at temperatures up to 80 F. Can be refrigerated.
Store in the pantry at room temperature. Unopened, shortening lasts up to a year; opened, three to four months until it turns rancid.
Store in a cool, dry place for two to three years. Here’s a tip to extend the shelf life: Don’t measure or sprinkle spices over a boiling pot. The steam from the pot will hasten the loss of flavor for what spice remains in the bottle. Measure spices into a bowl beforehand and then add them to the pot. Note: Paprika and cayenne pepper should be refrigerated.
Whole and ground spices don’t spoil, they just lose their strength. Store in a cool, dry place for two to four years.
Sweetened condensed milk
Store in a dry, clean and cool place; good for one year unopened; invert can every two months. Carnation does not recommend using sweetened condensed milk past its “best before date” for quality reasons.
I am still searching for information on candied fruit. So far I can find no indication that it will ever spoil or change in quality or texture.
I’ll keep you posted.
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