Here’s the first thing you should know: Expiration dates are not expiration dates.
Food product dating, as the U.S. Department of Agriculture calls it, is completely voluntary for all products (with the exception of baby food, more on that later). Not only that, but it has nothing to do with safety. It acts solely as the manufacturer’s best guess as to when its product will no longer be at peak quality, whatever that means. Food manufacturers also tend to be rather conservative with those dates, knowing that not all of us keep our pantries dark and open our refrigerators as minimally as necessary. (I, for one, would never leave the fridge door open for minutes at a time as I contemplate what to snack on.)
Let’s start with the things you definitely don’t have to worry about. Vinegars, honey, vanilla or other extracts, sugar, salt, corn syrup and molasses will last virtually forever with little change in quality. Regular steel-cut or rolled oats will last for a year or so before they start to go rancid, but parcooked oats (or instant oats) can last nearly forever. (Same with grits versus instant grits.)
Flower
White flour is almost certainly fine to use, no matter its age. Whole-wheat and other whole-grain flours can acquire a metallic or soapy odor within a few months. This whiter-equals-longer rule of thumb is true for nonground grains as well. Refined white rice, for example, will last for years, while brown rice will last only for months.
Bread
Shelf-stable supermarket breads made with oils (and preservatives) can stay soft for weeks in the fridge, but the lean, crusty sourdough from the corner bakery will be stale by the next day and probably start to mold before the week is up. (I slice and freeze my fancy bread, taking it out a slice at a time to toast.)
Beans
Dried beans and lentils will remain safe to eat for years after purchase, but they’ll become tougher and take longer to cook as time goes on. If you aren’t sure how old your dried beans are, avoid using them in recipes that include acidic ingredients like molasses or tomatoes. Acid can drastically increase the length of time it takes beans to soften.
Spices
We all make fun of our parents for using spices that expired in the 1980s, but, other than losing potency, there’s nothing criminal in using them (unless you consider flavorless chicken paprikash a crime).
What about canned and jarred goods?
As a rule, metal lasts longer than glass, which lasts longer than plastic.
So long as there is no outward sign of spoilage (such as bulging or rust), or visible spoilage when you open it (such as cloudiness, moldiness or rotten smells), your canned fruits, vegetables and meats will remain as delicious and palatable as the day you bought them for years (or in the case of, say, Vienna sausages at least as good as they were to begin with).
Write a Reply or Comment
You should Sign In or Sign Up account to post comment.