With the busy days we have, there are more important things to focus on than spendin our precious time in stores. But have you ever tried buying in bulk? It's a lifesaver! Buying food in bulk makes meal planning, preparation, and eating healthier much easier! Not to mention saving time, effort, and expenses! When buying in large quantities, there are some things you should consider to keep food at its best in terms of quality and freshness, especially if you want to store large amounts of food for several years to maintain its quality and longevity. Follow us from "Nadormagazine" for our best tips for storing bulk foods and the average shelf life of essential pantry items.
Tips for Storing Bulk Foods
Keep it clean, dry, cool, and dark
The biggest causes of dry food spoilage are oxygen, light, moisture, and heat. The ideal temperature to keep food fresh longer ranges between 50 to 70 degrees Fahrenheit.
Simple things like storing near the oven or glass jars on an open shelf near a window are places to avoid.
It may seem obvious, but keeping your storage area clean from dust and pests has a huge impact when storing bulk foods.
Keep containers tightly sealed
Airtight containers are best for long-term dry storage. The less exposure food has to oxygen, the longer its shelf life. Glass or plastic containers are ideal for frequently used small foods like seeds and nuts. Make sure lids are tightly closed.
Mylar bags or bucket containers are excellent choices for long-term storage of bulk foods like beans, grains, and flour. They protect against oxygen, light, moisture, and insects.
Once you open your bucket containers, a gamma seal lid ensures easy access while maintaining the seal.
Add an extra layer of protection
Oxygen absorbers remove oxygen inside sealed environments, creating a nitrogen atmosphere for long-term food storage. They protect dry foods from insect damage and help maintain product quality.
You can add a scoop of diatomaceous earth, a natural insecticide, to stored food if there is any remaining insect eggs to prevent infestation. This natural ingredient kills insects instantly and also helps prevent mold.
Store what you eat and follow FIFO
Buying in bulk can save you a lot of time and money. But it may not be wise to buy large quantities of wheat if you don’t consume it much.
Store foods you regularly eat with your family and keep an inventory. Meal planning greatly helps identify which foods to buy in bulk. Always follow "First In, First Out" principle. Place newly bought products at the back and use older containers first.
Expected Shelf Life of Dried Foods
These are average shelf lives for various dry foods. Duration may vary depending on storage conditions. With airtight packaging, some foods like beans and rice can last for many years unopened.
Beans and Lentils
Most dried beans and lentils can last indefinitely and won’t spoil if stored properly in airtight containers under ideal conditions.
Beans and legumes retain their protein and mineral value over time, but after two years they may lose some vitamin properties.
Fava Beans
Beans stored in a pantry or airtight containers like mason jars remain fresh for up to three years. In the freezer, they can last indefinitely. Label containers or freezer bags with the date of first storage.
If stored in food-grade packaging, airtight buckets, or mylar bags with oxygen absorbers at 70°F or below, they can last more than ten years. This helps preserve bean oils for easier rehydration and protects nutritional value.
Beans lose moisture after two years, so cook longer. Adding ¼ tsp baking soda per 500g of beans during cooking helps soften them.
Lentils
Lentils in their original packaging last up to one year, in airtight containers up to 3 years, and frozen indefinitely. Stored in airtight containers or mylar bags in a cool, dry place, lentils can last almost indefinitely.
Legumes tend to lose color and vitamins over the years but retain carbohydrate and protein value. Lentils become drier with longer storage.
Rice
Brown and wild rice stay fresh for 6 to 8 months in your pantry and 8 to 12 months in the fridge. White rice lasts 3 to 5 years in its original packaging.
For long-term storage, white and wild rice can last up to 30 years, while brown rice lasts 2 to 5 years if stored properly. White rice is best for long-term storage because its bran contains less oil, making it less prone to spoilage.
Wheat
Heat, light, and moisture negatively affect healthy oils in whole wheat germ, so proper storage is crucial. Whole or intact wheat can last up to six months in a cool, dry pantry or up to a year in the freezer. For long-term bulk wheat storage, shelf life can reach 30 years if stored in airtight containers lined with mylar bags and oxygen absorbers under ideal conditions.
Corn Grains
The thick outer shell of corn strengthens kernels against damage and environmental changes. You can store corn for 10 to 12 years with careful monitoring and environmental control. Make sure corn is dried to at least 15% moisture before long-term storage.
Oats
Rolled oats last about 9 months in their original package and 3-6 months after opening. Transferring to an airtight container can extend this to 3 years.
For long-term storage, oats can last up to 25 years under ideal conditions. If you live in a humid area, add silica gel packets or oxygen absorbers to containers to prevent mold.
Quinoa
Quinoa is rich in oils, so it spoils faster than wheat or corn. It also sprouts easily with low moisture. Store quinoa in a very dry place with careful moisture regulation and oxygen removal.
Quinoa can be stored up to 3 years in pantry or fridge, and up to 8 years for long-term storage under ideal conditions.
Pasta
Dry pasta, spaghetti, and noodles don’t expire but lose quality over time. Moisture is the biggest enemy of pasta storage as it causes spoilage.
Dry pasta can last over ten years if stored properly. Egg pasta, gluten-free, and flavored pasta may not last as long. Refrigeration or freezing does not significantly affect dry pasta.
Flour
The three main challenges for long-term flour storage are insects, mold, and oxidation. White flour lasts up to six months in its original paper bag in the pantry, six to ten months in an airtight container, up to 12 months in the fridge, and two years in the freezer. Whole wheat flour lasts about half these durations.
Using mylar bags and oxygen absorbers, white flour can be stored over 10 years and whole wheat flour over 5 years.
All grains including oats, flour, and rice stay usable for long periods if kept in the freezer, which also kills insect eggs.
Nuts
Properly stored nuts last up to 9 months in the pantry, except pecans, pistachios, and walnuts, which last 3 to 6 months.
In the fridge, all nuts stay fresh up to a year and up to two years frozen. Raw, whole, unshelled nuts generally last longer.
Store nuts away from strong-smelling foods like onions, cabbage, and seafood as nuts absorb surrounding odors.
Chia and Flax Seeds
Chia seeds last up to 2 years in a closed container in the pantry and up to 4 years unopened or refrigerated/frozen. Flax seeds last 6-12 months in airtight containers in the pantry and over a year refrigerated/frozen.
Sunflower Seeds
Raw sunflower seeds stay fresh for up to 3 months, roasted for up to 5 months in the pantry. Refrigerated or frozen, they last up to a year.
Dried Fruits
Dried fruits stay fresh for up to a year if stored properly. Refrigeration extends freshness to 2 years and freezing indefinitely.
Herbs and Spices
Ground spices last 2 to 3 years, dried herbs 1 to 2 years if stored in airtight containers in a cool, dark place away from heat and moisture.
Do not add herbs and spices directly to food during cooking as steam moisture affects quality and can cause mold. Instead, sprinkle them from your hand onto the dish.
Home-Canned Foods
High-acid home-canned foods like tomatoes and fruits last 12 to 18 months in the pantry.
Low-acid foods like meats and vegetables last 2 to 4 years if pressure canned properly.
Post a Comment