Tucked in the back of almost everyone’s liquor cabinet is that rogue bottle of sherry that appeared, seemingly by magic. Whether it was a hostess gift, or the remnants of a holiday party, the question still remains: how long does sherry last?

Does sherry go bad?

Though sherry tends not to spoil in the traditional sense, this fortified wine actually does have a shelf life. Most types of sherry can be kept unopened for up to three years, however Pale Cream sherries have a shelf life of two years, and Fino and Manzanillo sherries have a shelf life of no more than 18 months. No matter the type, unopened bottles of sherry should be stored upright, in a cool, dry, dark place. There is no benefit to keeping sherry unopened for longer periods of time, as it does not continue to age, but rather, loses its flavors.

Once opened, a sherry will begin to degrade, and so the timeframe for drinking this beverage is limited. To retain the flavors as long as possible, opened sherry should be tightly corked, and stored upright in a cool, dark place. Open sherry will keep in the fridge for up to a month, though there are some noticeable changes that will occur to the taste during that time period, so drinking it sooner is recommended.

Image used under Creative Commons from Dominic Lockyer

Signs That Sherry Has Gone Bad

Because of the higher alcohol content, it’s easy to forget that sherry is still a wine and so, once opened, the chemical composition of sherry begins to change pretty rapidly. While the flavors in some sherries are actually produced by oxidation, further exposure can damage even these compounds. The longer sherry remains open, the more flavor compounds are lost, and the blander the drink becomes.

Another unpleasant side effect of sherry that has been opened for too long, is a cork that has dried out and crumbled into the bottle. This can be seen as black specks floating in the sherry (not to be confused with any sediment that may be at the bottom). This indicates that the sherry has certainly oxidized. Given that the floating cork bits may have developed mold, the sherry should not be consumed.

There are other reasons the flavor of sherry could change, or seem “off.” Cork taint is a condition that happens to about five percent of corked wine bottles, and occurs from a chemical reaction involving a fungus that grows on cork trees. While not harmful, this can create a musty, moldy cardboard type smell in wine or sherry. To “fix” wine with cork taint, a neat trick is to line a large bowl with plastic wrap, and pour the contents of the bottle over the plastic. After 45 minutes, the compounds causing this flavor change will stick to the plastic, and the wine may be consumed.

Storing Sherry Long Term

Once sherry has been opened, the clock starts ticking on freshness. While the fortified wine will no longer be pleasant to drink after a month, it will still be viable for cooking and using in salad dressings for up to a year. Of course, if the sherry displays any other signs of spoilage, like cork rot, it should not be consumed.

To get the most life out of leftover sherry that will be used for cooking, the easiest and most effective method is to freeze it. Distribute sherry evenly into an ice cube tray, leaving room so that the cubes do not fuse together. Cover the tray with plastic wrap, making sure that the plastic stays in contact with the sherry, creating a barrier from the air to preserve taste and prevent ice crystal formation. Freeze the cubes overnight, and then transfer them to an airtight container will prevent any further breakdown of the compounds. While these cubes cannot be used for drinking or mixing cocktails, they are great for throwing directly into sauces, stews, stocks and other cooked dishes where you would use fresh wine. The cubes will store for up to six months in the freezer.

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It’s easy to forget a bag of potatoes in the recesses of your pantry (out of sight, out of mind), or to buy a large bag, only to realize that you can only eat potatoes so many times in one week. So, how long can you store those spuds, and how do you tell if those potatoes have gone bad?

Do potatoes go bad?

Like all root vegetables, potatoes do go bad, though proper storage can prevent this for a long while. The ideal storage environment for potatoes is a cool, dark place like a cellar, where Russet, or white potatoes, can have a shelf life of up to five months. Smaller and more delicate varieties, like fingerling,Yukon gold, red potatoes, or new potatoes, have a shorter shelf life in these conditions, and will last up to three months. Refrigerating potatoes gives them the same shelf life as cellar storage, but the colder temperatures will convert the starch in the potato into sugar, giving them a sweet taste when cooking. Because of these taste changes, refrigeration is not recommended.

Potatoes that are stored while wet can easily grow mold and spoil very quickly, and so potatoes should not be washed before storing.

Storing potatoes on the counter may help you remember that you’ve got them, but will shorten their shelf life significantly. Depending on the variety of potato and conditions, potatoes stored on your countertop will last between two and five weeks.

Image used under Creative Commons from Keith McDuffee

Signs of Spoilage

After a while, potatoes will begin to sprout little growths. While these do not mean the potato has spoiled, they do indicate that the quality is beginning to decline, and the potato should be eaten within a week. The growths may be removed, and the potato consumed immediately.

Exposure to sunlight can cause green spots to form on potatoes. These spots do not indicate spoilage, and can simply be removed before cooking. The same procedure applies to dark spots, or bruises that may occur on the skin of a potato.

A sure sign that a potato has started to spoil, is that the potato begins either to dry out and shrink, or to become mushy, depending on the humidity of the storage environment. A strong sour or musty smell may also accompany soft potatoes, and certainly indicates spoilage. As soon as they begin to either shrivel or soften, potatoes should be discarded and should not be consumed. Mold spots also indicate spoilage, and moldy potatoes should not be eaten.

How to Store Potatoes Long Term

Fresh potatoes can be frozen, but their texture will change dramatically because of the high water content. Potatoes that have been frozen when raw, will likely only be suitable for mashing once thawed. However, if you need to save potatoes in a hurry, and plan on mashing them later, this is certainly an option. Peel potatoes and remove any imperfections, then cube into half inch pieces. Spread the pieces in a single layer on a baking tray and freeze overnight. Transfer the frozen cubes to an airtight container. If you have a little bit more time, blanching the cubed potatoes – boiling for two to three minutes – and then cooling before freezing will yield a better texture upon thawing. Frozen potatoes may be stored for up to three months.

You can also freeze some prepared potatoes, though the final dish should be able to be reheated. Frozen mashed potatoes, hash browns and french fries will freeze well, though potato salad (especially if it contains mayonnaise) does not freeze well at all. Frozen prepared potatoes can remain frozen for around two months in a sealed container, before the quality degrades considerably.

Frozen potatoes do not need to be thawed before boiling or roasting. If you wish to thaw them, place the sealed container in the refrigerator overnight. Frozen prepared potatoes can also be thawed overnight in the refrigerator before reheating. A paper towel may be placed inside the container, to regulate moisture.

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You haven’t made ice cream sundaes in forever, but somehow there’s a bottle of chocolate syrup in your fridge. Does chocolate syrup go bad, and how long do you have to use that unopened bottle on the bottom shelf of your pantry?

Does chocolate syrup go bad?

Though it will take quite a bit of time, chocolate syrup can go bad. Unopened store bought chocolate syrup can be stored for three years (or even longer!) in a cool, dark place. Once opened, store bought chocolate syrup can be refrigerated for up to two years before spoiling. Be sure that chocolate syrup stored in the fridge is tightly sealed, to prevent spoilage. While the syrup will likely still be safe to consume after the time periods indicated, the quality will degrade over time. So, in order to have the best tasting sundae, stick with these dates!

As chocolate syrup has a high moisture content, any foreign liquid introduced can greatly increase the chance of mold or bacteria growth. Therefore, it’s important to resist the urge to wipe the sticky syrup off of the lid with a wet cloth or paper towel. If you have to clean the lid of the container in order to prevent it from becoming clogged, use a dry paper towel.

Homemade chocolate syrup contains fewer preservatives, and therefore, has a shorter shelf life than its store bought counterpart. Tightly sealed in the refrigerator, homemade chocolate syrup will keep for up to six months, depending on the recipe. Be sure to check for signs of spoilage before using homemade chocolate syrup that has been in the fridge for a while.

Image used under Creative Commons from Daniel Oines

Signs of Spoilage

You can tell that chocolate syrup is beginning to spoil when the texture starts to change significantly. Clumping and separation of the syrup both indicate spoilage, and that the chocolate syrup should not be consumed.

Any sign of mold, or a sour smell also indicates that the chocolate syrup has spoiled and should not be eaten.

Storing Chocolate Syrup Long Term

If a bottle of store bought chocolate syrup is unopened, freezing as a method of preservation is not recommended. Freezing will not extend the shelf life of store bought chocolate syrup, but could destroy the bottle, and will likely alter the texture of the product. Even opened store bought syrup has a long enough shelf life in the refrigerator, that freezing is not a good option. Simply storing unopened bottles in the pantry, and tightly sealed open bottles in the refrigerator is the best method of preservation.

Though you can freeze homemade chocolate syrup, the texture will change, and crystals may form. If this occurs, you may have to reheat the syrup over heat, stirring often until the syrup is heated through, and regains its original texture. Homemade syrup may be frozen in a sealed airtight container for up to six months. Be sure to allow the syrup to cool down before freezing!

If you are making a large batch of homemade chocolate syrup, so long as it is made with cocoa powder and not actual chocolate, the best method for long term storage is canning. Chocolate syrup may be canned using a water bath, and does not require a pressure canner, making this a pretty easy storage method. If you follow proper canning procedures, canned chocolate syrup will stay shelf stable for up to a year, and will retain its taste and texture.

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Using vanilla beans in place of an extract in a recipe can really enhance the flavor of a dish, but you can only make so many creme brulees, or batches of homemade ice cream! The question remains, do vanilla beans go bad, and how long do you have to use them?

Do vanilla beans go bad?

Like many baking ingredients, vanilla beans do eventually lose their potency. With proper storage, vanilla beans can last for up to two years. After two years, while the beans will still be safe, they will likely have dried out too much to have any flavor, and should be discarded.

To test if the vanilla beans still have sufficient flavor, cut a small piece off of the end of a bean, and crush this bit between your fingers. You should be able to smell a very strong vanilla scent. If this scent is weak, you will likely need to double the amount of vanilla you are using to achieve the same effect. If the beans are too brittle to crush, they have likely lost all flavor.

Vanilla beans should be stored in an airtight container, in a cool, dark place, like your pantry or cellar. Refrigeration is not recommended, as your fridge can dry the bean out very quickly, and even promote mold growth. Wrapping the beans in either plastic wrap or wax paper, before storing them is strongly recommended to preserve the quality of the beans. Vanilla beans also benefit from a bit of air circulation every few weeks, which can be achieved simply by opening the container for a few minutes, though this isn’t entirely necessary.

Image used under Creative Commons from Augustine Fou

Signs of Spoilage

With the exception of mold growth, vanilla beans tend not to spoil so much as dry out. Dry vanilla beans, though potentially still safe to eat, will have drastically less flavor, and will eventually lose their flavor completely. The drier and older the bean, the more flavor compounds have degraded. You can rehydrate vanilla beans by soaking them in warm water for a few hours immediately before using, though you should not store the soaked beans.

Often times, as vanilla beans age and dry out, a white layer will form on the outside of the bean. While it may look like mold, this white layer is actually crystallized vanillin (the flavor compound in vanilla) that has reached the surface of the bean as it dries out, and is still edible. This vanillin “frost” should look shiny, and hard.

Vanilla beans can mold, however, especially when kept in humid conditions. Mold will appear as fuzzy or spongy spots on the beans. This mold is not harmful if only on the surface. To remove mold, the beans can be wiped with a cloth, moistened in vodka. This will kill the mold, and clean the surface of the bean. The bean may be used as normal. If the mold has permeated the bean’s surface and is growing inside of the pod, the vanilla should be discarded.

Storing Vanilla Beans Long Term

Like refrigerating, freezing vanilla beans is not recommended. This rapidly dries the bean out, and significantly reduces the quality. One way to store vanilla beans pretty much indefinitely, is to keep them submerged in vodka, in an airtight container. The vodka will not only kill any mold that might have been present, but will keep the beans moist and preserve the flavor compounds. As a bonus, once the beans have been used, you’ve now got a jar of homemade vanilla extract!

Another long term storage method is to store beans, covered in sugar. The beans will have approximately the same shelf life as when wrapped in plastic wrap and sealed, though will last a little longer, as the sugar will help to regulate the moisture. After a week or so, the sugar will begin to take on a lovely vanilla flavor and makes a lovely addition to recipes, or even tea and coffee. After beans have had their seeds removed, they can still flavor sugar quite nicely and can continue to be stored in the sugar indefinitely.

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Because of its high smoke point, grape seed oil has become a favorite of home chefs for frying and other high temperature cooking applications. Of course, you’re unlikely to use a whole bottle for a recipe! How long will that open bottle last, and does grape seed oil go bad?

Does grape seed oil go bad?

Like all oils, grape seed oil does go bad. While oils do not mold, or rot in the traditional sense, they do go rancid. Rancidity occurs when the oil is oxidized, which can happen with exposure to light, heat or oxygen for extended periods of time. Rancid oils have not only lost all of their health benefits, but they actually become damaging to the body, and thus should not be consumed.

Signs of Spoilage

Like all oils, grape seed oil will develop an unpleasant odor and taste when it has gone rancid. Be sure to smell oil before using to check for rancidity. You may also notice changes in the color of the oil, though this does not always accompany rancidity. Once oil has gone rancid, it should not be consumed.

Image used under Creative Commons from Paul Haahr

If you store your oil very cold temperatures, you may notice that it becomes cloudy, or even solid. This is not a sign that the oil has gone bad, but is simply a reaction to the cold. Solidified oils will become liquid again after a few hours at room temperature, and are completely safe to consume. If an oil has frozen completely solid, you may want to use it quickly, as it is likely to spoil sooner. To be safe, you should always smell an oil before using it, to make sure that it is not rancid.

Storing Grapeseed Oil

When stored in a cool, dark place like your pantry or cellar, grape seed oil can have a shelf life of up to three months past the written expiration date. Grape seed oil should be kept in a tightly sealed dark glass container, and should not exposed to temperatures above 70 degrees Fahrenheit. Because of its sensitivity to light and heat, bottles of grape seed oil should not be stored on your countertop, above your refrigerator, or next to the stove.

Refrigerating grape seed oil can extend its shelf life to six months past the written expiration date. Even in the refrigerator, grapeseed oil is best kept in a dark glass, tightly sealed container. If you purchased oil in a clear container, you may want to transfer the oil to a dark bottle or jar to prolong its shelf life.

Freezing Grape Seed Oil

Freezing grape seed oil is not recommended as a way to prolong its shelf life. The oil will actually freeze really well, and can keep for up to a year in the freezer, but the shelf life of thawed grape seed oil is significantly reduced. Because the compounds in the oil will be changed from the freezing process, the thawed oil should be consumed within a week. So, while you can certainly freeze a dish containing grapeseed oil, freezing a whole bottle doesn’t really make sense.

Though freezing the whole bottle is not recommended, you can use grape seed oil to preserve fresh herbs in the freezer. Chop fresh herbs and distribute into an ice cube tray with a lid that allows for sealing. Pour oil on top of the herbs, so that they are completely covered. Seal and store for up to a year. This will allow you to have portioned out herbed oil to use for cooking dishes. Cubes of oil do not need to be thawed, and can be used immediately.

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It always starts with the best of intentions – you hard boil a dozen eggs to take for lunch every day. But you forget a day or two, and soon you’ve got quite a few extra hard boiled eggs in your refrigerator. How long will they last, and do hard boiled eggs go bad?

Do hard boiled eggs go bad?

Hard boiled eggs do spoil, even under the best conditions. Surprisingly, the shelf life of hard boiled eggs is actually less than that of fresh eggs, as the process of boiling the eggs removes the protective coating on the shells. Egg shells are naturally porous, and without this coating, moisture and bacteria can enter the egg quite easily.

With the shells left on, hard boiled eggs can last up to seven days in the refrigerator. If the shells are removed after cooking, the shelf life of the eggs is reduced to just five days. Hard boiled eggs should always be refrigerated within two hours of cooking, and to be sure that the eggs stay in a safe temperature range, submerge them in ice water immediately after boiling.

Image used under Creative Commons from Andrew Toskin

Signs of Spoilage

Odor is really the best indicator of spoilage. If the egg smells at all like sulfur, or has any sort of rotten odor, it has likely spoiled and should be discarded.

While a greyish egg white and a green ring around the yolk may look unappealing, they do not indicate that a hard boiled egg has spoiled. Both of these flaws in appearance are the result of chemical reactions that occur when an egg is cooked for too long. While the eggs may not look as appetizing, and the texture may be a bit different than eggs that are cooked for slightly less time, they are still safe to eat.

If hard boiled eggs are still in their shells, you can check them for freshness with a glass of cold water. Drop the egg into the water. If the it sinks to the bottom, it is still good. If it begins to float a tiny bit, it is starting to spoil, and if the egg floats to the top, it has spoiled. This is because gas is lighter than water, and so any gas released from the egg spoiling will cause the egg to float. This trick also works with fresh eggs, and can be used to determine which ones to boil, and which to discard.

Storing Hard Boiled Eggs Long Term

While raw eggs can be frozen with few texture changes, this is not the case with hard boiled eggs. Cooked egg whites will become fairly rubbery after freezing, and so freezing whole hard boiled eggs is not recommended.

If you would like to freeze hard boiled eggs to use in egg salad, or similar applications, try grating the whole egg in a cheese grater, and mixing thoroughly. Do not add condiments or other ingredients to the egg mixture, and freeze in an airtight container for up to a month. Thaw the egg mixture in the refrigerator overnight before adding the other ingredients. The small size of the chopped egg pieces, combined with the other ingredients in an egg salad, will yield a much better texture than if the egg had been frozen whole.

Pickling hard boiled eggs, though it requires a bit of work, is another method for extending their shelf life beyond a week. Hard boiled eggs can be preserved for up to four months when pickled. To prevent bacteria growth, be sure to use a brining solution that is high in vinegar, and to keep pickled eggs in a sealed container in your refrigerator.

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If you don’t use eggs every day, it’s easy to be left wondering if that carton is still good. Not to mention those dishes that require only egg whites, or yolks. Do eggs go bad, and how long do they keep in the refrigerator once separated?

Do eggs go bad?

Eggs are a fresh ingredient, and therefore do go bad. So long as the egg stays in its shell, pasteurized eggs will stay fresh for three to four weeks in the refrigerator. Eggs will stay fresh longer at colder temperatures, so it’s best to keep them on the shelves of your refrigerator, in the carton, and not on the door.

Once the egg is cracked, the shelf life reduces greatly, to around three days for whole eggs. Egg whites will last in the refrigerator for three to four days, but egg yolks will only stay good for one or two days. The good news is, that eggs can be frozen to avoid spoiling.

Signs of Spoilage

Smell, and appearance are good ways to tell if an egg has gone bad. Fresh eggs will have a bit of a whitish tinge to the whites – they will appear almost cloudy. As the egg ages, the white loses moisture and will become more clear. A clear white indicates that the egg is older, but still good. Once the white starts to look pinkish, the egg should not be consumed. No matter what the color of the white, if the egg smells rotten, or even slightly sulfurous, it has likely gone bad and should not be eaten.

Image used under Creative Commons from John Loo

A neat trick to help you determine whether or not an egg has gone bad, is to submerge it in a glass of cold water. If the egg sinks, it’s still good. An egg that sort of drifts in the middle of the water is on its way out, and if the egg floats, it has most likely spoiled. This is a good indicator because as eggs age and lose moisture through their porous shells, more air fills the space. If you still choose to crack an egg that has floated, be sure to do so in a separate bowl, so as not to ruin the dish that you’re cooking!

Freezing Eggs

Eggs can be frozen to extend their shelf life for up to a year. Whole eggs should not be frozen in their shells, but should be cracked and mixed with a half teaspoon of salt, or one tablespoon of sugar, for every cup of eggs. Pour the egg mixture into an airtight container or freezer bag, seal tightly, and store. If you accidentally freeze an egg in its shell, thaw it overnight before cooking and crack into a bowl. If the egg yolk remains fluid, the egg can be used. If the yolk has gelled, it is not harmful, but won’t cook well.

Egg whites and yolks can also be frozen separately. Separate the eggs, making sure that no yolk is mixed in with the whites. Egg whites can be stored rather easily, with no extra treatment needed. A freezer bag, or a tightly sealing container will keep egg whites good for up to a year in the freezer.

Frozen egg yolks can become gelatinous over time, until they eventually become unusable. To slow this process, mix in a quarter teaspoon of salt, or a tablespoon of sugar, per half cup of egg yolks. Be sure to label the container with either salt, or sugar, to avoid any mix ups!

Frozen eggs, whites and yolks should be thawed overnight in the refrigerator, and may be used in almost any cooked dish that would use fresh eggs. If you’d like to use thawed egg whites in a recipe that required them to be beaten, letting the thawed whites sit at room temperature for a half hour before beating will yield better results.

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No one in your household remembers buying a bottle of Worcestershire sauce, but yet there’s still one on the side of your refrigerator door. Maybe it was from your annual summer barbecue, but that was so long ago! Does Worcestershire sauce go bad, and how long will it last for?

Does Worcestershire sauce go bad?

While Worcestershire sauce can eventually go bad, many of the ingredients of this condiment are natural preservatives, and so it will last for quite a long time under proper conditions. An unopened bottle of Worcestershire sauce can be stored pretty much indefinitely in a cool dark place, like your pantry or cellar. Once opened, Worcestershire sauce can be kept in your pantry for two to three years.

While three years is the general consensus for food safety reasons, some sources note that Worcestershire sauce actually gets better with age (some brands are already aged for up to two years before bottling). Worcestershire enthusiasts have even claimed that you can keep a bottle of Worcestershire sauce for up to twelve years!

Signs of Spoilage

Because of its long shelf life, it’s easy to forget that the Worcestershire sauce is even in your pantry, which can lead to a degradation in quality. A change in color, or appearance will indicate that the sauce’s quality has declined, but does not necessarily indicate spoilage. Worcestershire sauce will likely have a layer of sediment at the bottom of the bottle – this is also perfectly normal, and the bottle will simply need to be shaken before use.

Image used under Creative Commons from mechnine

If Worcestershire sauce begins to smell sour or unpleasant, it has likely spoiled and should be discarded. Any sign of mold in the bottle indicates that the sauce has gone bad, and should not be consumed. Another sign that your bottle of Worcestershire sauce may have gone bad, is if there is a buildup of gas. If the bottle is plastic, you will notice that it appears to be puffy. Whether the bottle is plastic or glass, if the lid makes a loud “pop” when opening, as if releasing a lot of pressure, this is a sign that gas has built up. The sauce is most likely spoiled, and should be discarded.

As Worcestershire sauce itself is so stable and naturally preserved, any spoilage is most likely due to outside contaminants from improper storage. It’s important to seal Worcestershire sauce tightly, and to avoid cleaning the inside of the lid with a damp towel, as this can introduce extra moisture and bacteria. Keeping Worcestershire sauce in a cool environment is also important, so be sure that it’s not in the cabinet right above your stove, or refrigerator, where the temperatures tend to be a bit warmer.

Extending the Shelf Life

As Worcestershire sauce already has such a long shelf life, freezing it does not make much sense at all. The texture and taste will likely be fine after thawing, but freezing won’t extend the shelf life, and will likely shorten it.

Storing Worcestershire sauce in your refrigerator may help to preserve its taste and texture for a longer period of time, and will certainly prevent mold and bacteria growth. Worcestershire sauce stored in the fridge will be safe pretty much indefinitely, so this is certainly the best storage method for this condiment. Of course, if you’re short on space in the fridge, or wish to take that bottle of Worcestershire sauce along for a camping trip, a cool dark place will also keep the sauce tasty and unspoiled for years.

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Liquor cabinets tend to collect various bottles of spirits over the years that are used for one drink recipe, and then promptly forgotten about, as a new bottle enters the mix. So, when it comes to that bottle of brandy you bought a few years ago, how do you know if it’s still good? Does brandy go bad?

Does brandy go bad?

With proper storage, brandy should really never go bad in the sense of food safety. Because of its high alcohol content, with proper storage, brandy should remain good indefinitely. The alcohol will inhibit any mold or bacteria growth, and acts as a preservative for the drink.

Of course, because of the high alcohol content, brandy should not be stored in a warm environment. The cabinet next to, or on top of, your stove or refrigerator may be too warm and cause the quality of the spirit to degrade. To retain the quality for as long as possible, store brandy in a cool dark place, like your pantry or cellar.

Refrigeration is not really necessary, nor is freezing, though some individuals choose to store their liquor in the freezer. Wherever you choose to store your brandy, make sure that the temperature will stay constant – so don’t go back and forth between storing brandy in the freezer and the pantry!

Image used under Creative Commons from Richard Gailey

Oxidation and Evaporation

While the high alcohol content of brandy means that it will remain safe to consume for an incredibly long time, it also opens this spirit up to two forms of degradation – oxidation and evaporation. Oxidation is a process that occurs when the alcohol comes into contact with oxygen in the air, and evaporation typically occurs when brandy is stored in slightly warmer places. Both of these processes can alter the flavor and quality of the brandy.

To reduce evaporation, store brandy in a tightly sealed container in a cool, dark place. Oxidation can be counteracted, by transferring brandy to a smaller glass container, once some has been consumed. The more air that is in the bottle, the more oxidation will occur, so simply pour that bottle of brandy into smaller glass jars once the party is over, and the flavors should be better preserved.

Storing Brandy Long Term

Spirits do not age any further in a glass bottle. It is the wood from the barrels that provides the flavor compounds in the aging process. In fact, the flavor compounds will actually disappear over time, leaving you with a somewhat flat bottle of brandy. Don’t fret though – you don’t need to use all of your brandy immediately! There are a few ways to counteract this process, and add new flavors to an aging bottle of brandy.

Fruit or herbal infusions are an easy way to give new life to a bottle of brandy that may have lost some of its flavor after a few too many years under your cabinet. Simply place the fruit, whole herbs, or whole spices of your choosing (quantities are really up to you, and depend on how strong you want the infusion to be) in a glass jar. Pour in enough brandy to cover, secure the lid and shake a few times. Let the jar sit for at least three weeks in a cool, dark place. You can leave the infusion as long as you’d like, until the flavor is perfect.

You can also preserve fruit in brandy, which will not only keep fresh or dried fruit safe for over five years, but will also give you a nice flavored brandy at the same time. The process is similar to that for making infused brandy. Wash fresh fruit and slice into cubes of about one inch around, then place in a glass jar. Cover with brandy, secure the lid on the jar, and shake a few times. Store in a cool dark place, or your refrigerator, pretty much indefinitely.

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Almost everyone has a collection of salad dressings scattered around their refrigerator. You don’t necessary want to eat Ranch, or Italian dressing every night of the week, after all. Of course, there always comes that time when you start to wonder if those bottles of dressing are still good. So, does salad dressing go bad?

Does salad dressing go bad?

Salad dressing does indeed go bad, though different types of salad dressings have different shelf lives. If unopened, creamy dressings (like Ranch or Thousand Island) are safe to consume for about two months past the printed expiration date. Unopened vinegar and oil dressings, like balsamic vinaigrette, will stay fresh for up to four months past the written expiration date. For the most part, this will give the unopened bottle of dressing a shelf life of one or two years, if kept in a cool dark place, like your pantry or cellar.

Once a bottle of salad dressing is opened, the shelf life diminishes rapidly. Creamy dressings can be kept for up to four months in the refrigerator, and oil and vinegar based dressings should be consumed within six months. While oil and vinegar based dressings may still be safe to consume past the six month time period, the quality and taste will be significantly reduced. Storing oil and vinegar based dressings like Italian in the refrigerator is not completely necessary, but will certainly help to extend the shelf life.

Image used under Creative Commons from Mike Mozart

Signs of Spoilage

The most noticeable sign of spoilage will likely be odor. As soon as your salad dressing begins to smell off, it should be discarded. Separation of creamy salad dressings is also an indicator that the dressing is beginning to spoil, as is any sign of mold growth. Signs of mold growth indicate that the dressing has gone bad, and should not be consumed.

Vinegar, herbs and spices stay fresh for far longer than oil, and so oil and vinegar based salad dressings typically go bad because the oil has gone rancid. To check Italian dressing or vinaigrettes for spoilage, smell the dressing to see if the oil is rancid. Rancid oil is not hazardous in the way that mold or bacteria is, but should still be avoided. Unlike separation of creamy dressings, separation of oil and vinegar based dressings is natural, and does not indicate that the dressing has gone bad. Simply shake the bottle to mix the dressing back together.

If your bottle of salad dressing appears to be bloated, or if the lid makes a popping sound when opened, then gas has built up in the bottle, and the dressing should be immediately discarded. This tends to occur with fresh dressings that are found in the refrigerated section of the grocery store, though it can certainly happen with any creamy dressing. For safety reasons, you should never consume dressings in bloated bottles.

Storing Salad Dressing Long Term

Freezing salad dressing is not recommended, as it will not really extend the shelf life of the dressing. Freezing oil based dressings will cause the oil to go rancid within a week of thawing. If you accidentally freeze a bottle of dressing, it should be thawed overnight in the refrigerator, and used within the week.

Similarly, freezing creamy salad dressings will not really extend their shelf life, and will change the texture upon thawing. Creamy salad dressings that have been frozen are likely to separate, and will spoil quickly upon thawing.

While freezing the dressing alone is not recommended, meat, fish, or even tofu marinated in a vinegar dressing can be frozen with great success for cooking at a later point.

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Nori is a Japanese wrapper made from edible seaweed. This product is often used as an ingredient to sushi, maki, onigiri, and bowl topper. Nori is also used as a flavoring or garnish in soups, noodles, and stews. This product is made by pressing seaweed into sheets, a process that is similar to making paper. Nori is available in supermarkets as well as specialty stores. It is often sold in packs. Does nori go bad?

Since nori is dried, it has an extremely long shelf life. However, improper storage and handling could shorten its shelf life so yes, it could go bad too! The fact is, the shelf life of nori depends largely on the storage conditions. For instance, if the product is left exposed to moisture, it could go bad within a week or so. But if the storage conditions are ideal, nori will keep fresh beyond its expiry date!

Image used under Creative Commons from City Foodsters

Nori is often sold in several sheets and you’ll probably have lots of leftovers. Let’s take a look at the best way to store nori to extend the life of your supply:

How to Store Nori?

The best way to store nori is to keep it in the pantry at room temperature. Since nori is a dried product, it doesn’t require refrigeration at all. In fact, storing this product in the fridge could ruin the quality of the nori! The added moisture + chilly temperature could increase the risk of mold growth. Apart from keeping the nori in the pantry, you can also freeze this product for long-term storage.

Storing Nori in the Pantry

For unopened packs of nori, there is no need to transfer the product to a different container. The original packaging provides enough protection from the elements. Just make sure to place the nori in a cool, dry place away from sunlight.

As for leftovers or opened packs of nori, we highly suggest placing the product in a resealable plastic bag or an airtight glass jar. Just place the packs of nori in your preferred container, packaging and all, slip a small packet of silica gel, then seal. Write the storage date then store in a cool, dry place away from sunlight. The silica gel will absorb the moisture, extending the shelf life of the nori.

Storing Nori in the Freezer

If you have several packs of nori and you don’t see yourself using your supply up in the near future, it is best to freeze them for long-term storage. Nori freezes surprisingly well! For both opened and unopened packs of nori, we highly recommend slipping the product in a heavy-duty, resealable plastic bag. If you have a vacuum sealer, use it to seal the bag. If you don’t have a vacuum sealer, just squeeze as much air as you can before sealing the bag. Write the storage date then lay flat in the freezer.

Image used under Creative Commons from Amy Selleck

Shelf Life of Nori

Unopened packs of nori stored in the pantry will stay fresh for up to 3 years, maybe more if the storage conditions are ideal. When stored in the freezer, nori will keep indefinitely. That said, we recommend consuming your supply of nori as soon as possible for optimal flavor. Freezing the nori could cause the product to degrade over time. And once you thaw the nori, it is no longer as tasty.

How to Tell if Nori Has Gone Bad?

It is easy to tell if nori is no longer usable. Just check for color changes. If the seaweed wrapper has turned a weird shade of yellow or brown, discard it. If the nori starts breaking into loose bits, it is no longer safe to consume. Check for moisture, if the product is moist, discard it. If a subtle moldy odor emanates from the product, it is no longer safe to eat.

Summary

Stocking up on nori is a great way to save money while enjoying your favorite Japanese dishes. Does nori go bad? As with any type of food, it will go bad at some point. This goes especially if the product has been left exposed to heat and moisture. As long as you keep these storage tips in mind, your supply of nori should keep for years and years!

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Nutmeg is a versatile spice that gives savory dishes and sweet treats a delicious kick of flavor and aroma. Prized for its distinct sweet flavor and warm, pungent aroma, nutmeg is often used to flavor a variety of desserts and holiday drinks. This spice is sold whole or grounded into fine powder.

As with most spices, nutmeg has gone through a careful drying process to enhance its natural flavors and aroma as well as to extend its shelf life. Since nutmeg is sold dried, it doesn’t require much prep to store. In fact, some say that nutmeg never goes bad although this remains a hotly debated topic. While dried spice will keep indefinitely, it will lose its potency over time.

The shelf life of nutmeg depends mostly on the storage conditions. This spice is quite sensitive to moisture and exposure to it could lead to mold growth. In some cases, the spice’s flavor and aroma are affected when stored improperly.

Image used under Creative Commons from Brian Snelson

When it comes to longevity, whole nutmeg tends to have a longer shelf life compared to ground nutmeg. Ground nutmeg has the tendency to degrade over time. If you’d like to make the most out of your nutmeg supply, check out the proper storage guideline below:

How to Store Nutmeg?

The best way to store nutmeg is to keep it in the pantry. Refrigeration tends to hasten the degradation of the spice. Also, the chilly temperature exposes the spice to moisture, which increases the risk of mold growth.

Freezing the spice is not ideal either because this could cause the nutmeg to lose much of its aroma and flavor. Freezing and refrigeration could also cause ground nutmeg to clump together. If you are storing nutmeg, or any other spice for that matter, it is best to store it away from sources of heat, like near a window or near a stove. Doing so could shorten the shelf life of the product.

If you are storing unopened jars of whole or ground nutmeg, there is no need to transfer the product to a different container. Just place the bottled spice in the darkest, driest corner of the pantry. Keep the product away from direct sunlight.

As for opened jars of whole and ground nutmeg, you can transfer the product to an airtight container. Choose a container with a tight lid. Just pour the product into an airtight container and place in a cool, dry place away from sunlight. Always keep the container tightly sealed when not in use. Whenever you use the spice, reseal the container well to keep moisture out.

Image used under Creative Commons from Quinn Dombrowski

Shelf Life of Nutmeg

Thanks to the drying process, nutmeg has a long shelf life. When kept in the pantry, an unopened bottle of nutmeg will keep for 4 to 5 years! If the spice is kept in a dry environment, it could keep well beyond 5 years.  Opened bottles of nutmeg will keep for 2 to 3 years in the pantry.

How to Tell if Nutmeg Has Gone Bad?

Ground nutmeg is light in color with a vibrant aroma. If the spice changed colors or its potency has been reduced significantly, discard the product. To check if the spice is still usable, rub a little of it into your palm and take a whiff. If the aroma is still strong and there are no off-smelling odors that you could detect, the spice is still safe to use.

Summary

When it comes to dried spice, there is little difference between opened or unopened products. The same can be said for whole and ground nutmeg, as long as the product is stored properly, it will keep well no matter what state it is in.

Does nutmeg go bad? It doesn’t go bad as most foods but it will lose its potency at some point. That’s why storing the product properly is a must if you have dozens of bottles of nutmeg to keep.

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The quintessential tropical fruit, pineapple is only available between March and July. If you love this healthy summer fruit, you have to learn how to store it properly! Does pineapple go bad? Yes, since pineapples have high water content, they have a shorter shelf life than most fruits. This goes especially for pineapple that’s been sliced, you have to store the fruit properly so it doesn’t go bad!

Apart from their sweetish-tart flavor, pineapples are prized for their amazing health benefits. The fruit is loaded with essential vitamins and minerals. These nutrients include vitamin A and C, potassium and calcium.

Image used under Creative Commons from Kyle McDonald

Pineapples are used in fruit salads, health drinks, summer coolers, desserts, and even savory dishes. Since it has many uses, you will use up your supply quickly so you can never have too many pineapples in storage! Want to know how to store pineapples properly? Read on below to find out:

How to Store Pineapples?

The best way to store pineapples is to keep it in the refrigerator. You can store un-ripe pineapples in the pantry but not fully ripe pineapples. Pineapples tend to ripen quickly and leaving the fruits to sit at room temperature for too long could cause rot to set in.

That being said, you can store un-cut pineapples in the pantry but only for a short period of time. You can also freeze cut pineapples for long-term storage.

Storing the Pineapple in the Pantry

Whole, uncut pineapple can be stored at room temperature if you are planning to consume the fruit shortly after buying it. There is no additional prep when storing the fruit this way. Just place the pineapple in a cool, dark place away from direct sunlight.

Storing the Pineapple in the Refrigerator

This is the best method for storing pineapple slices and chunks. Core, peel, and slice the fruit as you normally would. Then, place the cut pineapples in an airtight rigid plastic container. Do not overfill the container, leave about an inch or two of space so the fruit won’t bruise. Stick in the coldest corner of the fridge and you are done. Never refrigerate unripe pineapples; the chilly temperature will stop the ripening process. Refrigerate the fruit only at its peak ripeness.

Storing the Pineapple in the Freezer

If say, you have a lot of pineapples and you are not planning to use them up anytime soon, better freeze your stash before it spoils.  Just prep the pineapples by peeling and cutting them into desired pieces. Place everything in an airtight, freezer-safe plastic container. You can also use a heavy-duty resealable plastic bag. If you are using a plastic bag, squeeze as much air as you can before sealing the container. Write the storage date then stick in the freezer.

Image used under Creative Commons from Tatsuo Yamashita

Shelf Life of Pineapples

The shelf life of pineapple will depend on the storage conditions. Whole, uncut pineapples will keep for 3 to 4 days at room temperature. Sliced or cut pineapples will keep for a week in the fridge. Freezing pineapple slices or chunks will extend the shelf life of the fruit to 10 to 12 months. It will keep well beyond a year if the temperature is kept at a steady 0 degrees Fahrenheit.

How to Tell if Pineapple Has Gone Bad?

It is easy to tell if pineapples are no longer safe to eat. If brown spots started developing all over the crown, the fruit is starting to rot. The same goes for a mushy bottom; if the bottom of the fruit is soft and wet, rot has set in. Slight changes in flavor are also an indication that the fruit is no longer safe to eat. If the pineapple starts turning softer or darker in color, discard it.

Summary

Although pineapples are quite delicate, they are easy to store as long as you know the basics! Does pineapple go bad? As with all fruits, pineapples will go bad but only if you didn’t eat them right away. If you have more pineapples than you can handle then refer to this guide to store the rest for later.

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Did you know that it takes about 2 weeks for bananas to reach your local supermarket after they have been harvested? The two weeks wait gives this tropical fruit enough time to ripen. Unfortunately, it is not uncommon for overly ripe bananas to reach your grocer too. This is the reason why you need to keep an eye out for a bad batch. Does banana go bad?

As with all fruits, bananas will go bad at some point. Bananas have a relatively long shelf life provided that they’ve been stored in an unripe state. Ripe bananas have a short shelf life and once rot set in, the flavor of the fruit is forever altered. It is also worth noting that the shelf life of banana will depend on the storage conditions.

Image used under Creative Commons from =ChevalieR=

Since bananas are quite soft, they have high water content. This increases the likelihood of decay once the fruits have been left sitting at room temperature for long. This fruit is often sold in bunches so having leftovers isn’t all that uncommon. Storing this fruit properly is key to maximizing your supply.

How to Store Banana?

The best way to store unripe bananas or bananas that are about to ripen is to keep the fruits in the pantry. Ripe bananas that you have no plans of eating anytime soon could be kept in the refrigerator to extend their shelf life. Check out below to learn the best way to store bananas:

Storing Bananas in the Pantry

Buying green or unripe bananas is best if you have no plans of consuming the fruit right away. Again, there is a two-week wait before this fruit reaches the supermarket so buying unripe bananas ensures zero nasty surprises!

You can place the banana either on the counter or in a fruit bowl. Just set the bananas in a cool, dark place away from direct sunlight. Leave the fruit to ripen slowly. On the other hand, if you are in a hurry to ripen the bananas, we recommend placing the fruit in a brown paper bag.

Fold the opening of the bag to trap the ethylene gas that the fruits emit. This gas is responsible for the ripening process of fruits. Within a few days, the bananas should be perfectly ripe! You can extend the shelf life of bananas at room temperature by wrapping the stems of the bunch with cling wrap.

Storing Bananas in the Refrigerator

This method is best for ripe bananas or bananas that are about to be over-ripe. Cold temperature slows down the ripening process. By chilling the bananas, the ripening process is delayed. This means you have more time to consume the fruit before it starts going bad.

There is no extra step when storing the bananas in the fridge. Just place the fruit at the back of the fridge and you are done. Never store unripe bananas in the fridge, the chilly temperature will inhibit the fruits from ripening fully so they won’t be as sweet.

Image used under Creative Commons from Mike Mozart

Shelf Life of Bananas

Green or unripe bananas should keep in the pantry for a week. Once the bananas ripen, they will keep fresh for another week. Storing ripe bananas in the fridge should extend the fruits’ shelf life to 3 to 4 months. Refrigeration will cause the banana’s skin to darken. This does not mean the fruit is no longer usable. The banana skin will oxidize but this will not affect the flesh of the fruit.

How to Tell if Banana Has Gone Bad?

When fully ripe, bananas have a firm flesh and bright yellow peel. As the bananas over-ripen, brown spots will start developing on the peel. The once-firm flesh will start turning mushy and brown. The fruit will leak liquid as it turns mushy, which leads to mold growth. The flavor of an overripe banana is also different; it has a funky odor and a weird mouthfeel.

Summary

Storing bananas is so easy but there is a right way and a wrong way to do it! Does banana go bad? It will go bad if you didn’t keep these storage tips in mind. Maximizing your favorite fruit is easy as long as you know the basics.

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Butternut squash is a variety of winter squash prized for its sweetish, nutty taste like that of a pumpkin. This squash variety is often used in baking and cooking. Butternut squash is a common ingredient for soups and purees. You can roast, mash or sauté the squash for stews and casseroles.

Butternut squash is a seasonal product, it is only available during cooler months. Buying more of the product during peak season is a great way to ensure a steady supply. Does butternut go bad? Butternut squash has a long shelf life but it will go bad at some point. This goes especially if you did not store the squash properly.

Image used under Creative Commons from Simon Huntley

Ripe butternut squash has the tendency to go bad if left sitting at room temperature for days. That’s why it is important to check the squash for blemishes or soft spots as you shop.

It is also worth noting that butternut squash has no sell-by-date attached. This means, figuring out when it’s about to go bad requires keeping an eye on the squash during storage. Below is a guide on how to store butternut squash:

How to Store Butternut Squash?

There are many ways to store butternut squash. How you store it will depend on the state of the squash. Raw, whole butternut is best stored in the pantry. Refrigeration is a must for cut butternut squash. Cooked squash is best for freezing but do this only when necessary.

Storing Butternut Squash in the Pantry

Freshly harvested or store-bought whole butternut squash should be kept in a cool (not cold), dark place, away from direct sunlight. There is no extra prep before storing the squash in the pantry. Just remove the packaging, if there is any, and let the butternut sit on the counter or a shelf, never on the floor.

Storing Butternut Squash in the Refrigerator

Chilly temperature degrades the quality of the squash. As such, do not keep a whole butternut in the fridge. Refrigeration could also delay the ripening process of the squash so it won’t be as sweet once prepared. Use this method only when extending the shelf life of fully-ripened butternut squash.

Start by washing the butternut squash with tap water until clean. Cut the squash into desired pieces and pat dry with paper towel. Place the cut butternut squash in a heavy-duty container with an airtight lid.

Seal the container then write the storage date. Place the container in the crisper for best results. Never store the butternut squash near fruits that release ethylene gas. Doing so could shorten the shelf life of the squash.

Storing Butternut Squash in the Freezer

Freezing is best for extending the storage life of cooked butternut squash only. Just prepare the squash according to the recipe and place the cooked squash in a freezer-safe, heavy-duty container with a tight seal. Stick the squash in the freezer and you are done. Raw and whole butternut squash do not freeze well.

Image used under Creative Commons from Forest and Kim Starr

Shelf Life of Butternut Squash

Whole, fresh butternut squash should keep in the pantry for 1 to 3 months. Refrigerating the squash extends its shelf life to 10 to 12 months. Freezing cooked butternut squash will keep for 6 to 8 months. It will keep longer if the temperature is set at a steady 0 degrees Fahrenheit.

How to Tell if Butternut Squash Has Gone Bad?

It’s quite easy to tell if butternut squash is about to go bad. Start by checking the rind, if you’re starting to see brown or mushy spots, the butternut squash is about to go bad. If it starts leaking liquid, discard it. If the butternut squash started developing grey-blue spots, it’s a sign that the squash has turned moldy. It is no longer safe to eat.

Summary

Storing butternut squash is easy as can be! But always keep the storage conditions in mind to maximize your supply. Does butternut squash go bad? Yes, especially when it is not stored properly! We hope that this guide has been helpful in extending the storage life of your favorite winter squash.

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Mac and cheese is a popular comfort food made with pasta and cheese sauce. This dish can be made using fresh ingredients or bought from your local supermarket. Since mac and cheese makes a terrific meal or snack, it makes sense to whip up this dish in advance. This way, you can always enjoy a steaming bowl of mac and cheese whenever! Does mac and cheese go bad?

Mac and cheese have dairy in it so yes, it will go bad within a couple of days. It is not a good idea to leave this dish sitting at room temperature because of the delicate ingredients. The cooked pasta and the cheese sauce could turn rancid from air exposure.

Image used under Creative Commons from Stephanie

To maximize the storage life of this dish, you need to store it properly! The good news is, there are several ways to store this dish and extend its shelf life. Let’s take a look at our guide on how to store mac and cheese properly:

How to Store Mac and Cheese?

Boxed or uncooked mac and cheese is best kept in the pantry. For cooked mac and cheese, you can keep it in the refrigerator or in the freezer. Refrigeration is best when you are planning on eating the dish within a few days. On the other hand, freezing is best if you have no plans of consuming the dish in a short span of time.

Storing Mac and Cheese in the Pantry

There is no additional prep needed for storing boxed mac and cheese in the pantry. Store-bought mac and cheese has a long storage life. Just place it in a cool, dry place, away from sources of heat. Do not open the packaging unless you are planning to cook the dish immediately.

Storing Mac and Cheese in the Refrigerator

This is a great method for storing cooked mac and cheese that you plan to eat right away. Regardless if you made the dish from scratch or you cooked boxed mac and cheese, leave the dish to cool before prepping for storage. If you can, separate the cheese sauce and the cooked pasta as the ingredients cool. Store them separately to extend the shelf life.

Once the dish has cooled down completely, spoon the mac and cheese into shallow airtight containers. Do not overfill the container. Close the airtight lid, write the storage date then stick in the chilliest spot in the fridge.

Storing Mac and Cheese in the Freezer

This method is best for long-term storage. While freezing will extend the storage life of mac in cheese for months, consume the dish as soon as you can for optimal taste. To prep the dish, follow the refrigeration instruction above. Chill the dish in the fridge for 48 to 72 hours. Once the dish is chilled, add a storage label then stick in the freezer.

Shelf Life of Mac and Cheese

Boxed and uncooked mac and cheese will keep in the pantry for 2 years or so. In the fridge, mac and cheese will keep for 3 to 5 days. When kept in the freezer, cooked mac and cheese will keep for 2 to 3 months. It could keep longer when frozen if the temperature is at a stable 0 degree Fahrenheit. Always remember, the storage life of this dish depends largely on the storage conditions. As long as the storage conditions are ideal, mac and cheese will keep for a long time.

Image used under Creative Commons from Maria Eklind

How to Tell if Mac and Cheese Has Gone Bad?

You can tell that mac and cheese have spoiled by smell and by sight. Take a whiff and if the dish doesn’t smell right, the dish may have gone bad. If the cheese sauce has discolored, discard the dish. If you see grey-blue growth developing on the top of the mac and cheese, the dish has turned moldy. It is no longer safe to eat.

Summary

Whether made from scratch or boxed, mac and cheese make a delicious quick meal or a healthy snack. It’s the kind of dish that appeals to adults and kids alike! Does mac and cheese go bad? That’s certainly a possibility but only if the dish has been stored improperly. With these tips, you are sure to maximize the storage life of your favorite comfort food!

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One of the most common varieties of cream products is half and half. It’s called half and half because the cream is made from one-half cream and one-half whole milk. This product is often used to add richness to hot drinks, soups, sauces, and savory desserts! Does half and half go bad?

Cream-based products are quite delicate so yes, half-and-half will spoil more quickly than other dairy products. This goes especially if the product was not prepped properly prior to storage. Half and half contains about 10.5% to 18% butterfat. The butterfat could break down easily if the half and half has been left sitting on the counter for too long. Store-bought half and half has a long shelf life but you have to keep the product tightly sealed once it’s been opened. Otherwise, spoilage will set in.

Image used under Creative Commons from lemon168

How to Store Half and Half?

The best way to store half and half is to keep it in the refrigerator. This method is ideal if you could use up the product fairly quickly. On the other hand, if you’d like to store the product for long term, you could freeze it. Let’s take a look at the best way to store half and half:

Storing Half and Half in the Refrigerator

Half and half is quite sensitive to heat and light exposure especially if it’s been opened. To extend the shelf life of the product, keep the opening of the packaging closed at all times. Place the carton of half and half in the coldest spot in the refrigerator. We don’t recommend storing the product on the fridge door. The temperature of the fridge door is too unstable.

Storing the half and half in the back of the fridge will extend the shelf life of the product because of the stable temperature.  Once you are ready to use the half and half, give the carton a good shake.

Storing Half and Half in the Freezer

Half and half freezes surprisingly well! For unopened cartons of half and half, there is no need to prep the product prior to freezing. Just stick the product in the freezer and you’re done. On the other hand, if you are freezing open carton of half and half, you should transfer it in an airtight opaque container. Do not transfer the product to a glass container. This will cause the cream to degrade much more quickly.

Just pour the product into your container, leaving several inches of space for the half and half to expand as it freezes. Close the airtight lid, write the storage date then stick in the freezer.

If you’d like to gradually use up your supply of frozen half and half, it is best to divide the product into serving portions. This is where ice cube trays come in handy! Just pour the half and half into the ice cube tray. Cover with cling wrap then stick in the freezer. Give the half and half about two to 4 hours to freeze until solid.

Once the half and half is frozen solid, take the ice cube tray out of the freezer. Prepare several resealable plastic bags and pop each cubed cream. Carefully place all the cream cubes into the resealable plastic bag. Squeeze as much air as you can before sealing the plastic bag. Write the storage date then stick in the freezer. Each time you need cream for your drink, pop a cubed cream into the hot drink. The cubed cream will melt as you stir your coffee.

Image used under Creative Commons from Terry Johnston

Shelf Life of Half and Half

How long does half and half last once opened? When kept in the fridge, an opened carton of half and half will keep for a week. When kept in the freezer, half and half will keep fresh for 4 to 6 months. However, consume the product quickly for optimal flavor!

How to Tell if Half and Half Has Gone Bad?

You can tell that the half and half has gone bad when it starts developing a sour taste and aroma. Also, check for curdles or lumps. When the half and half has turned lumpy, discard it. If say, the cream formed into clumps as it is poured into any hot liquid, the product is no longer safe to use.

The milk proteins and the milk liquids tend to separate when a carton of half and half is left untouched in the fridge for a few days. This is normal. Just give the carton of half and half a good shake to incorporate all proteins and milk liquids before using it again.

Summary

Store-bought half and half comes in cartons and they always go on sale. Does half and half go bad? Don’t be afraid to buy half and half in bulk. The cream will go bad only if you didn’t store it properly. With these tips, we’re sure that you’ll be able to maximize the storage life of half and half!

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Olives are such versatile fruit! This Mediterranean fruit is often used in cooking and is the main source of olive oil. Apart from cooking, olives are also used in baking, as an ingredient to salads and pasta dishes, as pizza toppings, and in dips.

Usually, olives are sold in bottles or cans, preserved in brine or oil. It is quite rare for fresh olives to be sold at local supermarkets. This fruit also comes in different variants, green or black olives. They are sold pitted, with pit, or stuffed with pimiento or cheese. Do olives go bad?

Image used under Creative Commons from Rene Schwietzke

Because bottled olives are preserved in brine or oil, the fruit will keep for a long, long time. Still, olives may go bad if they are not stored properly. For instance, heat and sun exposure could degrade the fruit. This increases the risk of rot even in preserved foods, even olives submerged in brine or oil.

How to Store Olives?

As with any other preserved products, the storage life of olives depends largely on the storage conditions. As long as the product is stored properly, olives won’t go bad quickly. The best way to store olives is to keep it the refrigerator. The chilly temperature ensures minimal degradation. Unopened bottles of olives can be kept in the pantry but only for a short period of time.

Storing Olives in the Pantry

This method is strictly for unopened bottles of olives. Just place the product in a cool, dark place away from sunlight. Heat and light exposure could accelerate the breakdown of the olives so do not store it near the stove or the kitchen counter. Once the product is nearing its expiry date, store the olives in the refrigerator to stretch the shelf life.

Storing Olives in the Refrigerator

For unopened bottles of olives, no additional prep is needed to store the product in the fridge. The back of the fridge is the ideal place to store olives because the temperature is more stable. Just place the bottle of olives in the back of the fridge and you are done.

For opened bottles of olives, you can use the original packaging of the product for storage. Just make sure the olives are fully submerged in brine to keep the product fresh. Keep the lid tightly closed to maintain freshness.

As for canned olives, it is not advisable to store the product in its original packaging especially if the can has been opened. Transfer the product to a rigid plastic container with an airtight lid or use a resealable plastic bag. Spoon the product into your desired container, pour the brine/oil then seal properly. Write the storage date then stick at the back of the fridge.

Image used under Creative Commons from momo

Shelf Life of Olives

Kept in the pantry, unopened bottles of olives will keep for 2 to 3 years. Loose olives will keep for 1 to 2 months in the refrigerator. Olives preserved in brine or oil will keep in the fridge for 6 months or so. For preserved olives stuffed with pimiento, they should keep in the fridge for 3 to 4 months.

How to Tell if Olives Have Gone Bad?

It is quite easy to tell if preserved olives are no longer safe to eat. If the olives are starting to produce a funky odor, they are no longer safe to eat. If there are significant changes in texture and color, think twice before eating the olives. Slight color changes do not necessarily mean the olives are no longer usable. This goes especially for olives preserved in brine. The longer the olives are submerged in brine, the paler their coloring gets. However, if the olives start developing a bluish tint with a moldy odor, discard the product.

Summary

Olives can be eaten on their own or as ingredients to pasta dishes, salads, soups, stews, and even baked goodies. You can never have too many bottles of olives in the pantry! Do olives go bad? Although olives will go bad at some point, you are likely to maximize your supply as long as you know the best way to store the product.

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Do you love sushi? This popular Japanese dish is usually made with raw seafood, vinegared rice, and nori. Because the seafood is eaten raw, it should be served as fresh as possible. It was in the 1950s when sushi made its way stateside, served in the Japanese embassy in Washington. These days, you can find sushi in most Japanese restaurants worldwide. You can also buy pre-made sushi in your local supermarket. Does sushi go bad?

Since sushi contains raw seafood, the likelihood of it going bad is extremely high. This goes especially if the dish is left sitting at room temperature for 4 hours or so. Sushi has a short shelf life as it is, leaving it to sit at room temperature increases the risk of bacterial growth. Cold temperature slows down bacterial growth. Store the sushi in chilly temperatures to maintain its freshness.

Image used under Creative Commons from Jeremy Keith

How to Store Sushi?

Most times, sushi is served as a set. If say, you have leftovers and you have no idea how to store them, we’re happy to report that storing sushi requires minimal prep. Sushi must be eaten fresh but just to avoid waste, you can store the leftovers in the refrigerator. This method is also best for make-ahead sushi!

While you can freeze leftover sushi, we don’t recommend this method at all. For one thing, freezing and thawing the sushi could cause texture and flavor changes. Second, thawing the sushi takes a while. This gives bacteria plenty of time to multiply as the dish thaws! Refrigeration is the only way to go.

Transfer leftover sushi to an airtight container. A rigid plastic container with an airtight lid would be perfect for storing sushi. Start by wrapping the sushi in cling wrap. The cling wrap offers an extra layer of protection against the chilly temperature. It will also ensure that the sushi won’t absorb fridge odors.

After wrapping the sushi in cling wrap, place each one carefully into the container. Do not crowd the sushi, it will ruin the shape of the dish. When this happens, frost could seep into the dish, altering the texture. Cover the container with an airtight lid and stick at the back of the fridge. To extend the freshness of the sushi, keep the temperature to a little above freezing.

If you are making sushi at home, the freshness of the seafood is critical to the dish’s shelf life. We cannot stress this enough, use only sushi-grade seafood. Make the sushi as you normally would but pat the seafood dry with paper towels. Keep moisture at the barest minimum for the side of the sushi that touches the vinegared rice. Once the sushi is fully assembled, wrap tightly in cling wrap then place it in the container. Seal the container, write the storage date then stick in the fridge.

Image used under Creative Commons from leyla.a

Shelf Life of Sushi

Sushi has an extremely short shelf life. It will only keep for 1 to 2 days in the fridge. If you are making sushi from scratch, freeze the sushi-grade seafood for at least 24 hours. Freezing the seafood will kill harmful microbes that cause sickness. When you are ready to use the seafood, thaw within 24 hours for best results. Never leave sushi sitting at room temperature for 2 to 4 hours.

How to Tell if Sushi has Gone Bad?

It is easy to tell if sushi is no longer safe to eat. If it reeks of a rotting odor, discard the dish right away. If the rice started taking on a too-mushy texture, think twice about eating the sushi. If the seafood has taken on a slimy texture, discard the dish immediately. Leaving the sushi in the fridge past the 2-day mark, it is best to err on the side of caution even if the dish looks edible.

Summary

Storing dishes made with raw seafood is quite tricky indeed. One thing to remember when storing sushi is to protect the raw ingredients from chilly temperature. This way, frost won’t set in and ruin the taste and texture of the dish. Does sushi go bad? Sushi has a short shelf life and storing it improperly could cause it go bad. But just keep the tips we outlined in mind to extend the dish’s shelf life!

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Are you watching your sugar intake? If say, you are watching your weight or you are simply trying to reduce your sugar intake, you might have come across a sweetener called xylitol. Xylitol is a type of sugar substitute derived from berries, fruits, and vegetables. This product may not be an actual sugar but it is a sugar alcohol.

Xylitol became a popular sugar substitute after it was revealed that it doesn’t cause tooth decay like other forms of natural sugars. In addition, xylitol contains 40% fewer calories than table sugar. Does xylitol go bad?

Image used under Creative Commons from Kyle Lam

Xylitol has a long shelf life and though it will go bad at some point, it will take a long time to do so. Part of the reason why xylitol has a long shelf life is the packaging and the processing method of the product itself. Since xylitol comes in dry form, it is less likely to go rancid. It is also sealed completely to keep moisture at bay.

That being said, the product is hygroscopic. This means xylitol attracts moisture. Keeping the packaging sealed after every use is a must.  Now let’s discuss the best way to store xylitol.

How to Store Xylitol?

The best way to store xylitol is to keep it in the pantry at room temperature. Although keeping xylitol in the fridge may seem like a better idea, the moisture from the refrigerator could alter the texture and flavor of the product. High humid environments could shorten the shelf life of xylitol too.

If you are storing unopened bags or packets of xylitol, just place the products in a cool, dry place, away from direct sunlight and moisture. You can store the products on the pantry counter. However, we recommend sticking the xylitol bags in the kitchen cabinet.

For opened packets or bags of xylitol, there is no need to transfer the product to a different container. Unless, of course, you’d like to. If such is the case, choose an airtight glass container or resealable plastic bags. Pour the xylitol powder into the container, seal, and keep in a cool, dry place.

One thing to consider when storing this product, keep it out of reach of children or pets. Excessive consumption of xylitol in children could cause diarrhea and stomachaches. Xylitol is toxic to dogs and potentially fatal in severe cases. Call a doctor if your child or your pet ingest excessive amounts of xylitol.

Image used under Creative Commons from Melissa Wiese

Shelf Life of Xylitol

The shelf life of xylitol is pretty lengthy, even longer than ordinary table sugar. This product should keep for 2 to 3 years. It could keep longer if the product remains unopened or if the storage conditions are ideal. Once opened, the shelf life of xylitol is reduced significantly.

How to Tell if Xylitol Has Gone Bad?

There is little information on signs that point to spoiled xylitol. But just like any type of natural sugars, xylitol could spoil when exposed to moisture. A sure sign that natural sugars are no longer usable is the presence of mold. If the product has been kept for too long and it has taken on a funky flavor, discard it. If the product has slight discoloration, err on the side of caution and discard it.

Summary

Xylitol isn’t as commonly used as Stevia, honey, or other sweeteners but it is considered as one of the healthiest substitutes to table sugar. Does xylitol go bad? Just like any type of food found in nature, xylitol will go bad at some point. However, this product will take years to go bad! As long as you stored the product properly, you can definitely maximize your supply of xylitol.

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