Wilkes Co. Extension Agent

Are you ever afraid to open your cupboard doors and look too closely? Do you wonder if that flour, sugar, baking powder or baking soda should be thrown out even if they look okay? Do they ever get too old to use?

This reminds me of the call I had about a cake that had failed to rise. The cook was preparing for guests when this minor casualty occurred. Her first comment was to blame a brand of flour she had never used before. We discussed all the cooking steps, looking for an answer to the sad looking cake.

This continued until we talked about the age of the baking powder. Many people do not know about recommended storage dates on packages. We discovered that the baking powder was six months past the expiration date.

The following storage information is based on ingredients stored at a room temperature of 70 degrees F. or lower. Dry ingredients should all be stored in tightly-covered containers, in dry areas, and away from direct light. Temperatures of 50-70 degrees F. are best, as is a relative humidity less than 60 percent.

Be sure to always read labels and follow storage information and recommended "use by" dates. If you cannot keep the ingredients in its original container, remember to label the new container with the recommended "use-by" date or the date on which the original package was opened.

Here are tips for the most common staple ingredients:

Baking Powder - Keeps 12 to 18 months. Discard after expiration date on container.

Storage tip: Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping into the container.

Testing for freshness: mix one teaspoon baking powder with 1/3 cup of hot water. If it foams vigorously, it still has rising power.

Baking Soda - Keeps 12 to 18 months. Discard after expiration date on container.

Store tightly covered in a dry place. Make sure measuring utensils are dry before dipping them into the container.

Testing for freshness: Place 11/2 teaspoons in a small bowl. Add one tablespoon vinegar. If it fizzes, then it will still help leaven a food. If it doesn't fizz, use it as an odor catcher in the refrigerator.

White Flour - Keeps 6 to 12 months.

Storage tip #1: Store in a cool, dry place. It's important to store flour in an airtight container or freezer bag to preserve the flour's moisture content. Exposure to low or high humidity will affect the flour's moisture content and may influence the outcome of a recipe.

Storage tip #2: For longer storage, keep white flours in the refrigerator in an airtight container. Allpurpose and bread flour will keep up to two years at 40 degrees F. in your refrigerator, according to the Wheat Foods Council. They can be stored indefinitely in the freezer.

Storage Tip #3: As a general rule, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.

Whole Wheat Flour - Keeps 1 to 3 months at room temperature; refrigerate whole wheat flour if you want to keep it longer.

Storage Tip #1: For longer storage, whole wheat flour should be stored in an airtight container or freezer bag in the refrigerator or freezer. It will maintain good quality for about 6 months in the refrigerator and up to 12 months in the freezer. The ground wheat germ in whole wheat flour contains oil that can become rancid at room temperature.

Storage Tip #2: Generally, if measuring flour from refrigerated or frozen flour, allow your measured portion to come to room temperature before using it in baked goods. Remove the flour for your recipe a few hours before use, so it doesn't affect the action of other ingredients such as baking powder or yeast.

White Granulated Sugar - Keeps 2 years

Storage Tip: Store sugar in an airtight container or a heavy moisture proof plastic bag, such as a freezer bag. Properly stored, sugar keeps indefinitely.

To soften hardened white sugar: When white granulated sugar absorbs moisture, it becomes hard. Here are some possible suggestions for breaking up hard sugar:

Put hard sugar in a sturdy foodquality bag and pound it with a hammer, or flat side of a meat mallet.

Smash smaller pieces with a mortar and pestle.

Break up small pieces in a spice grinder.

Brown Sugar - Keeps 4 to 6 months for maximum flavor.

Storage Tip: It's VVERY important to store brown sugar in an airtight container to retain its moisture and prevent it from becoming hard. Either store it in its original plastic bag, tightly closed, or transfer to an airtight container or a heavy moisture-proof plastic bag, such as a freezer bag.

To soften brown sugar: Brown sugar becomes hard when the moisture in it has evaporated. Several methods have been suggested to help restore the moisture to brown sugar; here's an overview of those mentioned most frequently:

Oven Method: Heat the brown sugar in a 25 degrees F oven for a few minutes. Watch it carefully and as soon as it is soft, measure the amount you need. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.

Microwave Method. Place brown sugar in a microwave-safe container and cover loosely with a clean, white, wet (but not dripping wet) paper towel. Microwave on high (100 percent power) and check about every 30 seconds. When the sugar cools, it will become hard again. Warning: the sugar will be very hot.

Spices and Herbs - Keep up to one year. Whole spices keep up to 2 years.

Storage Tip #1: Refrigerate paprika, chili powder and red pepper for best color retention, especially in summer or hotter climates. Be aware that herbs and spices can get wet if condensation forms when a cold container from the refrigerator or freezer is left open in a humid kitchen.

Give spices and herbs the "sniff" test. Depending on storage and quality of the spice or herb, some may last longer than others.

As a check to see if a ground spice is potent, smell it. If its aroma is immediate, strong and spicy, it should still add flavor to your foods. For a whole spice, such as a clove or cinnamon stick, break, crush or scrape the spice before you smell it. Do not smell pepper or chili powder as they can irritate your nose.

For herbs, crush a small amount in your hand and smell it. If the aroma is still fresh and pleasant, it can still flavor foods. If there's no smell or an off smell, toss it. Get in the habit of smelling your spices and herbs periodically. You'll learn what fresh smells like so you can begin to detect if they are getting old.