Posted on 12/21/2010 5:10:20 AM PST by Diana in Wisconsin
Now that the holiday season has begun, many people are making extensive grocery lists in preparation for parties, dinners and cookie swaps. But before you shop, Janice Revell, co-founder of StillTasty.com, says "Look in your pantry and your cabinets and check whether the items really do need to go. You'll be shocked by what you really don't need to throw away."
So before you throw out that years-old sugar or replace that bottle of vanilla that's been gathering dust, consult our list of "forever foods." You may be surprised how many of your kitchen staples have a shelf life of decades — even after they've been opened.
My grandfather raised cotton and as a child I remember the cotton wagon being in the field across from our house. My dad gave my brother and me a couple of paper bags and let us go over with the pickers (who were pulling huge cloth sacks behind them) and fill our sacks. That night he took us up to my grandfather’s for our “pay” and he gave us each a nickle.
My Daddy Sang Bass...
If you think of the boweevels as a little extra protein in your diet, it's still fine.
I cook pastas to freeze and usually eat within 6 months. Some with veggie soup.
Chicken/meat used within 2 weeks. Just thaw and eat.
I store unopened pastas, dry beans, flours, corn meal, rice, all in original bag put in freezer bags for months. Some beans and rice I have had for maybe 5 years, mostly for emergencies since we don’t eat it that often.
Do you have any information on doing this? It’s hard to find any good info out there.
The list is far too short, and needs some qualifiers.
To start with: sugar and sweet syrup, salt, baking soda, ethyl alcohol, Tabasco, rosemary and oregano extract last a long time by themselves, they also work as natural preservatives for other things as well.
Historically, salt meats, such as salt beef, salt pork, dried bacon, jerky and pemmican, kippered herring, all prepared or cured with dry salt and brine, last much, much longer than fresh meats. Sugar, nitrates or nitrite, and spices also help in preservation.
Salt inhibits the growth of microorganisms by drawing water out of microbial cells through osmosis. Concentrations of salt up to 20% are required to kill most species of unwanted bacteria. Smoking, often used in the process of curing meat, adds chemicals to the surface of meat that reduce the concentration of salt required.
Potassium chloride (saltpeter) is added to corned beef as well, to help it keep its color.
Rosemary and oregano extract, with their powerful odor and flavor are also superb antimicrobial agents. Other potent antimicrobial agents that must be used with some care are grapefruit seed extract, tea tree oil, virgin coconut oil, Neem oil, wintergreen oil, mint, peppermint oil, sage, ginger, etc.
Importantly, some preservatives also preserve other preservatives. Think candied ginger.
As far as bread goes, “hard tack”, made from flour, water, and salt, was a classic way to preserve a bread for a long time. Its biggest enemy was weevils, which can be suppressed by adding Bay leaves and Clove buds to its storage container. (There is some argument as to whether this works, but many swear by it.)
Fats are problematic. Probably the longest lasting is hydrogenated Crisco shortening in a sealed container.
However, the bottom line is that there is a lot of room for innovation in long term food storage.
LOL...ok that’s just gross. Sounds like what my dad use to say. A little bug protein won’t hurt ya.
Frozen stuff generally doesn't present any health problems as long as it is heated > 160F before eating.
Food goes bad when bad bacteria reproduce on/in it. If it is too dry, too salty, too sugary, or too hot, bacteria don't reproduce. Preserving food is simply a matter of making the food a unwelcome place for the bacteria.
/johnny
I didn’t realize clarified butter would last like that. Hmmmm, I keep extra in the freezer, I’ve heard it’s only good for couple of months like that, I’d use it if it were a couple of years in the freezer. My dad was a butcher and we use to eat meat out of the freezer that was years old(beef only). Wouldn’t hurt you just looked off color and didn’t have the best of taste, but, hey, it was filling. And if you doctor it up a bit taste fine.
It does start tasting off after awhile. I probably wouldn’t have thrown it out.
Do you can it after making it? Or just put it into jars? Does it have to be stored in a cool place? Sorry for all the questions :)
HA I think there is enough Italian sausage in this pan of lasagna to disguise any stale-taste in the pasta!!
Both very useful!
Your dad sounds like a wise man.
Did he also tell you to use it in something were you add pepper so nobody would know the difference?
You could also be a generous neighbor.
You can freeze uncooked noodles/pasta.
I did not know about butter powder. Sounds nasty!
My mama played fiddle!
“Fruitcake. Also lasts forever.”
Yes, we know. Look at the District of Crooks. :)
Sorry. I couldn’t he’p myself.
A good reason to start a wine cellar.
Keep flour in the freezer and it will last for years. I learned that from my grandmother.
Thanks :-)
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