Your pantry probably holds dozens of everyday ingredients you reach for without a second thought. Yet according to recent findings, groceries are a whopping 24% more expensive than they were four years ago, according to the U.S. Department of Agriculture. This makes proper food storage more crucial than ever.
Whether you realize it or not, how you store your food, drinks and cooking staples impacts their taste, nutritional value and how long they will last. Many nutritionists have identified common storage mistakes that could be costing you both money and nutrition. Let’s dive in to discover which pantry staples you might be handling incorrectly.
Nuts and Seeds: The Refrigerator Revolution
Most people toss their almonds, walnuts, and seeds into pantry containers and forget about them. This common practice might be sabotaging your healthy snacks. According to Maktabi, nuts contain delicate heart-healthy unsaturated fats that are sensitive to heat, light, and air.
When in contact with these environmental elements for prolonged periods, it makes nuts more susceptible to spoilage, which means they’re likely going to exhibit bitter, rancid flavors before you get a chance to enjoy them. The storage solution might surprise you.
TL; DR: Store your nuts in the fridge, folks. When stored in the refrigerator, nuts (shelled or unshelled) can last anywhere between six months to a year. This golden rule extends beyond just whole nuts. This golden rule applies to nut flours and seeds, too. Maktabi says that this fridge storage recommendation also applies to nut flours and seeds (like flaxseeds or chia), whether or not the label on the packaging points this out explicitly.
Whole Grains: The Brown Rice Deception
While white rice can sit in your pantry for years, brown rice plays by different rules entirely. Brown rice has a shorter shelf life than most grains, so it can spoil sooner than you might think. It has a higher oil content than white rice, so it oxidises faster and can turn rancid after as little as six months.
Some dried ingredients such as sugar and spices tend to be hygroscopic. This term means that the food ingredient attracts moisture around it and absorbs it. This can lead to caking or even loss of quality. The key is understanding that not all grains behave the same way.
Store brown rice, quinoa, and other whole grains in airtight containers in cool, dry conditions. For maximum freshness, consider refrigerator storage for grains you don’t use frequently. Once dried foods become rehydrated, they become prone to bacterial contamination, making proper initial storage crucial.
Honey: The Crystallization Confusion
Many people panic when they see their honey crystallizing and assume it’s gone bad. When honey loses moisture it crystallizes, causing an increase in the concentration of sugar. This can occur when the jar isn’t sealed properly, or when it sits on the shelf unused for too long.
Here’s the relief you need: But according to the USDA, this is not a sign the honey has gone bad and is unsafe to consume. Honey has an indefinite shelf life when stored properly, though quality may decline over time, though some people get rid of theirs earlier for the wrong reason.
To salvage crystallized, cloudy or solidified honey, heat the jar in the microwave or in a pan of hot water to melt the crystals. Store honey in a tightly sealed container at room temperature, away from direct sunlight and heat sources.
Bread: The Temperature Triangle
Bread storage presents a unique challenge that most people get wrong. Fresh bread that you don’t plan to eat within a couple of days is best stored in the freezer. When left at room temperature it may grow mold, says Lendway, and when stored in the refrigerator it may dry out and go stale.
Bread: Refrigerated bread tends to dry faster. Store it at room temperature for up to 4 days and freeze the rest for freshness. This creates what experts call the “temperature triangle” for bread storage.
Room temperature works for immediate consumption, the refrigerator actually accelerates staling, and the freezer preserves texture and moisture. Presliced whole wheat bread typically last three to five days in the pantry, according to the USDA, but freezing will keep it fresh for three months. Not all is lost with stale bread, however, because you can use it to make stuffing, croutons or breadcrumbs.
Garlic: The Sprouting Solution
Most people store garlic in the refrigerator, but this actually accelerates sprouting and reduces flavor. Peanut Butter, Honey, Garlic, and Spices: These items retain their quality when stored in a cool, dark place without refrigeration.
So, where possible, keep your bananas on the counter, your bread in a bag and your onions and garlic in a dark, dry cupboard. Garlic prefers good air circulation and moderate humidity levels.
Store whole garlic bulbs in a mesh bag or basket in a cool, dry, well-ventilated area away from direct sunlight. Avoid plastic bags or airtight containers, which can trap moisture and encourage sprouting. Individual cloves should be used quickly once separated from the bulb.
