Food Storage Guide

I copied this food storage guide and keep it in my cookbook for reference.

  • Baking powder: Store in airtight tins in a cool, dry place and replace every 6 months.
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  • 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 an airtight container in a cold, dry, dark place. They will keep for about 1 year.

  • Brown Sugar: Store in a tightly covered container for up to 4 months.

  • Chocolate: Store chocolate for no longer than 1 year. It should be kept in a cool, dry place with a temperature range of 60 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".

  • 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 in a clean, tightly covered container for up to 1 year.

  • Garlic: Should be stored in a dry, airy place away from light.

  • Granulated sugar: Should be stored in a tightly covered container for up to two years.

  • 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.)

  • Potatoes and other root vegetables: Keep 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. Don't store in the refrigerator.

  • Yeast: Store in the freezer of refrigerator in a closed plastic bag.

By Paula from Christmas, MI

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