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How to: Spring Clean your Pantry

How to: Spring Clean your Pantry

Ever wonder if the flour in your pantry is still good to use? What about brown sugar? Look no further....here are our do's and dont's of pantry life including our tips on what to keep and when to toss.

Baking Powder and Soda
Shelf Life: 6 months
Do: Replace baking powder and soda regularly

Granulated Sugar, Honey and Molasses
Shelf Life: long-lasting
Do: store granulated sugar in an airtight container to protect it from heat, moisture, and critters.
Do: keep molasses and honey in the pantry, not the fridge

Flour
Shelf Life: One year
Do: transfer all-purpose flour out of its paper bag and into an airtight container to protect it from humidity.
Don't: leave whole wheat flour in the pantry it contains natural oils that will go rancid in as little as three months.
Do: enclose whole wheat flour in a zipper-lock bag and store it in the freezer.

Chocolate
Shelf Life: Unsweetened and dark - Two years. Milk and white - Six months.
Do: wrap open bars of chocolate tightly in plastic and store in a cool pantry to ensure optimum freshness.
Don't: store chocolate in the refrigerator or freezer.

Vanilla
Shelf Life: long-lasting
Do: keep vanilla in a tightly sealed container away from light and heat.
Don't: get rid of old vanilla. Vanilla's high alcohol content makes it extremely shelf-stable.

WHEN TO TOSS

Mustard: when the container is empty.

Cream Cheese: about two weeks after opening

Sour Cream: use this until about 1 week after the expiration date

Hard-boiled eggs: 4-5 days they have a shorter shelf life than raw eggs

Soy sauce: when it's gone

Pickles: 12-18 months

Stock: 1 week in the fridge if you want it to last 1-2 months, keep it in the freezer in a Ziploc bag.


Want to use up what's in your pantry? Try making our

Chunky Chocolate Coffee Cake
or our Fudgy Double Chocolate Layer Cake!



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