About site: Consumer Information/Food and Drink - Cupboard Storage

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Title: Consumer Information/Food and Drink - Cupboard Storage Ohio State University Extension fact sheet with basic information provided to increase your food storage "know how".

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Cupboard Storage, HYG-5401-94 Ohio State University Extension Fact Sheet

Ohio State University Extension Fact Sheet

Human Nutrition and Food Management

1787 Neil Avenue, Columbus, OH 43210

Cupboard Storage

HYG-5401-94Lydia C. MedeirosSharon Van DyneUnless we're like Mother Hubbard and our cupboard is bare, most of uswant to increase our "know how" of cupboard food storage. We wantfood to look and taste good. We want it to retain the nutrients ithad when purchased. Is it safe to eat? Knowing how to store foodproperly and how long it will keep means fewer food dollars wasted.Store foods in cool cabinets. Put dishes or pans in the cabinets overthe range, near the dishwasher or by the refrigerator exhaust. Inthese places, the temperature is too warm for food. Store potatoesand onions in the coolest part of your cupboard. Keep foods in glassjars in a dark place.Can Do's ... And Don'tsCanned foods do have a long shelf life, but don't neglect them forseveral years and then suddenly decide to use them. These aged cannedgoods may be safe to eat, but their color, flavor, texture and/ornutritive value may have deteriorated. Store canned foods in a dryplace at moderately cool, but not freezing, temperatures. Rotatefoods. Try not to keep canned foods more than one year. Do not keepcanned fruit juices more than nine months. When canned goods arestored at a temperature above 70 degrees F, the shelf life will be shorter.Do not store canned goods above 95 degrees F. A slight breakdown of texturemay result from freezing some canned foods, but otherwise a singlefreezing and thawing does not affect them adversely. Bulging Cans-The food inside is spoiled. Throw them away. Dented Cans-Do not buycans with dents on the side seam of the can itself or on the rimseams at the top or bottom of the can. Check carefully for leakage,especially around the seam. Throw leaky cans away. Rusty Cans-Checkfor leakage. The rust may have penetrated the can.BreadBread keeps fresh if stored at room temperature in a cool, dry place.Refrigeration hastens staling; however, if hot and humid,refrigeration retards mold growth. Store Brown-and-Serve breads,English muffins and other high-moisture breads in the refrigerator.Keep hard-crust breads (such as French bread) at room temperature anduse within one to two days of purchase. Most breads are packaged inmoisture-vapor proof wraps (polyethylene bags), which are good forstorage. For longer storage, freeze fresh bread.FlourStore flour in an airtight container. In hot, humid weather, buyflour in small amounts and keep in the refrigerator or freezer. Ifyou store flour in a warm place, you are likely to have company -insects. Keep whole wheat flour in the refrigerator the year around.Natural oils cause this flour to turn rancid quickly at roomtemperature.Brown SugarIf brown sugar is so hard that you need a hammer to break it, spreadit (as best you can) on a cookie sheet and heat in a slow oven (250to 300 degrees F). When softened, remove sugar from oven and measure it whilestill warm; it will harden again when cooled. To keep brown sugarsoft, put it in a plastic bag or, better yet, in a jar with a tightlid.Vegetables and FruitsDry onions, potatoes, rutabagas and winter squash usually keep bestin cool (preferably around 50 to 60 degrees F) dark places. However, onionsand white potatoes may sprout, so buy only what you can use in aweek. Do not refrigerate sweet potatoes. The flavor will change atrefrigerator temperatures. Ripen tomatoes at room temperature. Do notput them in direct sunlight. When ripened, store in refrigerator.Ripen bananas at room temperature to desired maturity. Thenrefrigerate until ready to use. Store apples in a cool place (below60 degrees F) during the fall following harvest. After this time, theydeteriorate rapidly and should be kept in the refrigerator.Ripen firm avocados and cantaloupe at room temperature. Allow three to fivedays for avocados; two to four days for cantaloupe.How to Crisp FoodsWhen cereals, crackers or snacks get stale, spread onto a cookiesheet and place in a 425 degrees F oven. They'll be crisp again in a fewminutes provided they have no off-flavors.Click Here to view an Adobe Acrobat filecontaining the Cupboard Storage ChartAll educational programs conducted by Ohio State University Extensionare available to clientele on a nondiscriminatory basis without regardto race, color, creed, religion, ual orientation, national origin,gender, age, disability or Vietnam-era veteran status.Keith L. Smith, Associate Vice President for Ag. Adm. andDirector, OSU Extension.TDD No. 800-589-8292 (Ohio only) or 614-292-1868| Ohioline | Search | Fact Sheets | Bulletins |

Ohio	State	University	Extension
fact	sheet	with	basic	information
provided	to	increase	your	food
storage	"know	how".

http://ohioline.osu.edu/hyg-fact/5000/5401.html

Cupboard Storage 2008 December

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Ohio State University Extension fact sheet with basic information provided to increase your food storage "know how".

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