Overview Birthday Parties. Virtual Cooking Classes. Private Classes. Contact Us. Preserving How long can I keep my dry goods in my pantry? Storing Dry Goods in Your Pantry The ideal storage time of dry goods in a pantry varies by item and depends on many variables.
They will help you organize all the food products and allow you to stack them so you can take advantage of the full height of the shelves or drawers. Also, you no longer have to worry about any odors or pantry-bugs getting into the foods. Not if you want the system to be a pleasure to use and maintain.
For that, there are a couple more things to keep in mind:. As part of maintaining optimal temperature, it is suggested that adequate ventilation should be provided some air exchange rate is absolutely essential. In addition, the storeroom should be free of un-insulated steam and water pipes, water heaters, transformers, refrigeration condensing units, steam generators or other heat producing equipment.
Unless the storeroom is located in the desert, consider air conditioning or dehumidification during the most humid times of the year. A second option is to use moisture impervious packaging. Ideally, there is no reason not to use both. Maintain stored foods in their original packages whenever possible. Most packaging is designed for the food it contains and will remain in good condition for their given shelf-life in the absence of temperature and humidity abuse.
For instance, the cardboard box will help cushion jars and other glass containers from breakage. If original packaging is not practical, maintain the food in airtight containers, primarily to prevent the entry of insect and rodent pests and keep out other contaminants.
To take this to another level, consider oxygen as a major threat to the quality of food. The chances are that moisture-proof packaging is also airtight. Sunlight Avoid storing foods in direct sunlight. Fat-soluble vitamins, such as A, D, E and K are particularly sensitive to light degradation. It is far better to block sunlight on windows and skylights and rely on artificial illumination for the time the storeroom is in use.
Storage for Risk Reduction Store dry foods at least six inches off the floor and at least 18 inches away from outer walls to reduce the chances of condensation brought on by temperature differences between the container and the surface against which it rests, as well as to facilitate cleaning and pest control activities. In the absence of rapid turnover of bulk palletized storage, consider placing the clean pallets on racks or blocks at least four inches six inches is preferable off the floor.
This seemingly insignificant procedure goes a long way in preventing the harborage of pestilence, particularly rodents. It is also suggested that a 2-ft. Set aside an area that is designated for damaged or rework products. Torn containers should be taped or otherwise secured to prevent entry of contaminants and prevent further spillage.
When storing meats, poultry, and seafood items, remember the critical control point. Lowering the temperature after it has risen does not correct the damage. First in, first out; the principle of using supplies and stock in the order they were received. Previous: Receiving Practices. Next: Food Rotation. Share This Book Share on Twitter.
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