Toss It Or Save It???

Now would be a good time to clean your kitchen cupboards. Should you toss it? Or save it?

1.BAKING POWDER: (will stay good 12 to 18 months or expiration date on container. Always store baking powder tightly covered in a dry place. Make sure measuring utensils are dry before dipping into the container. ***TO TEST FOR FRESHNESS: Mix 1 teaspoon baking powder with 1/3 cup hot water, if it foams vigorously, it still has rising power.

2.BAKING SODA: (will stay good 12 to 18 months or expiration date on container). Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping them into the container. TESTING FOR FRESHNESS: Place 1 ½ teaspoons in a small bowl. Add 1 tablespoon vinegar. If it fizzes, then it will still help leaven a food. If it doesn’t fizz, use it as an odor catcher in the refrigerator.

3.SHORTENING: ( 3 to 8 months opened, 8 to 12 months unopened) STORAGE TIP: Store in a tightly closed container in a cool, dark place. STORAGE TIP #2 Shortening that has been stored too long will go rancid and develop an undesirable taste and odor. If you haven’t used a shortening for a while, smell it before using it in a recipe.

4.CANNED FOODS It is recommended that canned food is used within 2 years of processing for best quality. Many cans will include a “ for best quality use by” date stamped somewhere on the can. If you have concern over how old a food is, call the company’s toll-free number or write to the address on the can. Avoid refrigerating OPENED canned foods in their can. Food can develop an off-odor from the can, once opened. Transfer to another storage container.

5.SPICES AND herbs or ground spices, 2 years for whole spices
STORAGE TIPS; Air, light, moisture and heat speed flavor and color loss of herbs and spices. Store in a tightly covered container in a dark place away from sunlight, such as inside a cupboard or drawer. Keep moisture out of containers. Avoid storage above or near the stove, dishwasher, microwave, refrigerator, sink or a heating vent. Always use a dry spoon to remove spices or herbs. Never sprinkle directly from the container into a steaming pot. Refrigerator paprika chili powder and red pepper for best color retention, especially in summer or hotter climates. Give spices and herbs the “sniff” test. Depending on storage and quality of the spice or herb, some may lst longer than others. As a check to see if a ground spice is potent, smell it. If its aroma is immediate, strong and spice, it should still add flavor to your foods. For a whole spice, such as a clove or cinnamon stick – break, crush or scrape the spice before you smell it. So not smell pepper or chili powder as they can irritate your nose. For herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there is no smell or an off smell, toss it. Get in the habit of smelling your spices and herbs periodically.

6.White flour: (store 6 to 12 months) Store in a coo, dry place. It’s important to store flour in an airtight container or freezer bag to preserve the flour’s moisture content. Exposure to low or high humidity will affect the flour’s moisture content