Posted on 03/02/2011 4:25:06 PM PST by Red in Blue PA
Most weeks, you make a big grocery list and head to the store, prepared to buy loads of fresh food to make your family's meals. We often don't give a thought to stuff sitting in the kitchen cupboard or we automatically throw out anything that's been in there longer than we can remember.
But 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 this 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.
(Excerpt) Read more at shine.yahoo.com ...
notice twinkies aren’t on the article. fun stuff
How about this one too.
Hmmmm....
From the article, I just learned that brown rice has a shorter unrefrigerated shelf life than other varieties of rice...
Since roughly half of my stock is brown rice, I would be very interested if anybody has any idea what the usable life would be (purchased in 1# sealed plastic packages, and stored in empty coffee cans)
They forgot raisins. You get them at the right moisture and sugar content and they will literally keep forever. You might need to re-hydrate them a some point.
There was a whole twinkie in our company parking lot out in the sun. (In Phoenix it doesn’t rain for months at a time.) It was there for 6 months until it turned dark brown. I noted that for some reason it did not even attract bugs.
Same here. I’m going to rotate mine into my pantry quickly and then store white rice. It’s not as nutritionally sound as I like, but we won’t starve either.
The seagulls that spend their lives around MA mall parking lots would have eaten it in a New York minute.
Brown rice should be stored in the freezer, or at least the refrigerator.
” It’s not as nutritionally sound as I like, “
That was my reason for going with brown rice, too — it’s harder to cook, and I don’t particularly care for the taste, but in a survival situation, nutritional value is a prime consideration.....
Meat of the article good for an extract:
1. Sugar
2. Pure vanilla extract
3. Rice
4. Corn starch
5. Honey
6. Salt
7. Corn syrup
8. Maple syrup
9. Distilled white vinegar
better for you especially if you tend to high blood glucose.
Because of it’s higher fat content, brown rice can go rancid in as little as six months. White long grain rice will last almost indefinitely if you store it in airtight plastic buckets, and use oxygen absorbers in the container, or sublimate dry ice (CO2) or even nitrogen into it.
I have eaten 25 year old honey and it was delicious.
” Brown rice should be stored in the freezer, or at least the refrigerator. “
Yeah - I got that from the article — unfortunately, I’ve accumulated some 40# over the years, and don’t have space for that in any of my appliances.....
Hence, my original question - what would be considered a maximum safe unrefrigerated storage life of the stuff??
If you are prepping then you want stuff that will taste and smell good when you cook it.
They’re not even worrying about this stuff in Zimbabwe. I say, relax.
LOL, I bought several very large glass bottles of vodka for my stash. I told my husband it can be used for sanitation or even for starting a fire if we need it. He jokingly asked where I had hidden the olives and cocktail onions.
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