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I just opened a box of Quaker Oats that I've had stored for over three years and it's as good as the day it was packaged. It's the old fashioned type, not instant.
It's been stored in the original cardboard box and nothing else. The "best used by date" is May 27 2009.
Having a bowl right now - good stuff!
We bought some, along with grits and rice, for storage. (grits and rice don't last very long around here, lol). I wondered how long they would store in a dry-seal container. My oatmeal should store (if it lasts that long) at least till 2013 ;)
anyone know how long other dry goods will store?
There was a post a while back about noodles being stored past the due date. I'd like to know actually how long some of it will last.
Tell ya' what, YCC - I have some pasta (elbows and thin spaghetti), oatmeal, and cream of wheat that I vaccuum-sealed in January of 2001. I'll give 'em a try and let you know.Quote:
Originally Posted by your_comforting_company
I've already used sushi rice that had been vac-sealed for over 5 years and it was fine - seemed to need a little more water to cook than usual, but that happens with new bags once in a while as well.
Now I'm debating about trying that frozen vac-sealed striped bass I have from 04'. :innocent: I've had no problem with 5+ year old vac-sealed frozen scallops, but white fin-fish may be a bit different. Well, we'll know soon enough.
I still have about 50 lbs of ten year old dried potatoes and the same with rice...some popcorn and sweet corn the same age. It all seems the same as always. Many things may get meal worms....depends if you're lucky or not or if you put something in it or sealed it good.
I had my sales rep from SYSCO tell me an interesting tid bit of information. When you look at uncooked pasta it should all be the same color. If when you look at it and it looks like it has white/whiteish stripes or spots on it you can tell when its getting old.
I had a problem with a box of spaghetti falling apart when I cooked it.Thats what had brought up the topic.
10 years is quite a stretch. Keep me posted on the outcome.
I don't know about frozen fish for sure, but I'd be wary of it after 2 years even vacuum sealed.
If taters and rice and oatmeal can store for 5 years, I would think jerked meat sealed in an airtight container would last at least 3. This has definately piqued my curiosity. I know the USDA has guidelines.. I'm looking for a less official answer :)
Kind of like people.Quote:
Originally Posted by Stargazer
Thanks Crash buddy for pointing out that i'm getting old. Now to be plain ole old do I need to be all white?
Getting old isn't all white to me! get all white... all rig........oh never mind
Nah. That's when the liver spots start in.:innocent:Quote:
Originally Posted by Stargazer
According to my MIL, any stored food is still good....doesn't matter if it's canned, frozen, dried or just sitting in the cupboard.
I don't nessessarily agree with her logic......and I don't eat sniffed food, unless I have to.
I freeze my fish submerged entirely in water. It takes up more space, but the fish will last indefinitely, and the texture is a-ok.
I'd like to know how you all store the dry goods without the pantry moths hatching out in it though. Stuff like oats, flour, etc.
I think as long as it doesn't go stale or get pantry moths it'll last forever won't it? I've never had oats, etc. degrade other than those two things.
i've got beans over 6 yrs old on my shelf peanut butter 2 yrs past best before date, same with pasta and rice and oats. all still good, well i did have one peanut butter not tatse so good but it also was an off brand, might have been a fluke.
the thing to keep in mind is most of these are "best before" dates and means just that some will lose some nutritional value or some taste but other than that still good to go
I've only had bugs in dry foods twice. Both items were recent purchases at the time in question. One time it was a package of Barilla Pasta and the other was a package of Jiffy Corn Muffin mix.Quote:
Originally Posted by rwc1969
And now I'm wondering if microwaving DRY foodstuffs before vac-sealing would help prevent that. :innocent:
Freezing will kill most pantry pests and their larvae. It will not kill off the eggs thought.
The question is, will microwaving kill the eggs? I suspect it will.Quote:
Originally Posted by crashdive123
Never tried it - not sure. I wouldn't test it on popcorn.:innocent:
I think the dry stuff does last forever if it doesn't get the moths. Pickles are ok for about 5-7 years I guess. I have canned meat about 10 years. I'm sure it's good. Any canned goods with a little acid often eats out the cans. Anything in metal cans with acid in them scares me. I will never keep juice or tomatoes in a can anymore. Anything with vegetable oil gets old tasting pretty quick. Freezer stuff gets old after a few years. Most other canned goods I can think of right now lasts a long long time.
didn't they find grain that was still good in Egyptian tombs?
Test 1 is complete! Elbow macaroni as a side dish to some grilled salmon.
About an hour ago, I cracked open a 1 lb. package of the (Prince) elbow macaroni I vac-sealed in January of 2001. After a VERY close inspection, I found no evidence of insects whatsoever.
The macaroni appeared near normal - a barely perceptable amount of "shrinkage" was noticable, and the pasta seemed to have become slightly more brittle.
I cooked it al dente and about 5% of the pieces split open lengthwise or broke apart during the boiling process. Next came the taste test (without any sauce) when it when done. There was a barely perceptable degradation in flavor, but I didn't find any significant difference in the texture or "chewiness" of the pasta.
After draining the pasta, I added some butter, parsley, and crushed garlic (and just a dash of salt and black pepper) and again taste tested it.
There was absolutely no discernable difference in taste or texture when the butter sauce was added.
The next time this stuff goes on sale, I'll be vaccuum-sealing a ton of it.
Being a total beginner at this storage lark, there's a question I'd like to ask. With reference to flour, rice, beans and pasta. Should I store it in it's original packaging or vacuum seal/ store in airtight container?
I vac-seal EVERYTHING. I only have 2 bags of flour sealed, but I sealed around the bag itself. (I'm not that big on white flour, except for making gravy and sauces.)
ummm,,,,, oh never mind :innocent:Quote:
Originally Posted by Ken
Ok, someone just told me that if you store oats and such in a clear package the pantry moths won't hatch because it's exposed to light. Has anyone else ever heard that?
I would think you'd want to keep them in the dark.
Man I sure had to read that a couple of times.Quote:
Originally Posted by RWC
Light does not affect the development of stored product pests (at least the 10 or so that I just looked up in one of my reference books).Quote:
Originally Posted by rwc1969
Very nice.. now if we could just get Maple Syrup to store for as long it would be the perfect combination!
That probably explains my continued development. I've been kept in the dark a lot.
It all depends on HOW you store it. I go to the cannery and that stuff lasts 20+ years (if it's kept out of the heat).
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