Shelf life depends on many factors: the type of food, the packaging, and the temperature at which items are stored. Below are basic storage guidelines; keep items at room temperature unless otherwise noted.
ITEM |
Shelf life |
how-to |
|---|---|---|
Baking Powder |
18 months unopened; 6 months opened |
Keep in a dry place. |
Baking Soda |
2 years unopened; 6 months opened |
Keep in a dry place. |
Canned Goods |
2 to 5 years; 12 to 18 months for acidic foods (tomatoes and fruit) |
Keep in a cool, dry place; discard any cans that are bulging or badly dented. |
Chocolate and Cocoa Powder |
1 year |
Keep in a cool, dry place. |
Coconut (Grated) |
6 months |
Refrigerate after opening. |
Cornstarch and Tapioca |
2 years unopened; 1 year opened |
Store in a cool, dry place. |
Flour (White or Whole Wheat) |
6 to 8 months |
Store in an airtight container; freeze to extend shelf life (up to a year). |
Gelatin (Powder) |
18 months |
Store in original container in a cool, dry place. |
Maple Syrup |
2 years unopened; up to 4 months opened |
Refrigerate after opening. |
Milk (Coconut, Condensed, or Evaporated) |
1 year |
Keep in a cool, dry place; refrigerate after opening, 1 week (coconut) to 2 weeks (condensed or evaporated). |
Molasses |
2 years unopened; 6 months opened |
Refrigerate to extend shelf life. |
Nuts |
2 weeks |
Freeze to extend shelf life; use within 6 months. |