BHG.com / Food / How to Cook / Cooking Basics / How to Stock and Store Dry Goods, Canned Goods, and Condiments
|Food Item||Where to Store||Storage Time|
|Baking powder||Cupboard||6 months after opening|
|Baking soda||Cupboard||6 months after opening|
|Bread crumbs (dry)||Cupboard||6 months after opening|
|Broth or bouillon granules||Unopened: cupboard||Check expiration date|
|(beef, chicken, vegetable)||Opened: refrigerator|
|(cocoa powder, semisweet, chocolate pieces, unsweetened)|
||Cupboard||6 months; freeze for up to 1 year|
|Cornstarch||Cupboard||2 years after opening|
|Flour (all-purpose white)||Airtight container||1 year|
|Fruit, canned||Cupboard||1 year unopened|
|Garlic (bulb)||Cool, dry place||1 month|
|Ketchup||Refrigerator||6 months after opening|
|Maple syrup||Refrigerator||1 year after opening|
|Nonstick cooking spray||Cupboard||Check expiration date|
|(almonds, cocktail peanuts, pecans, walnuts)|
|Oats (quick cooking, rolled)||Airtight container||6 months; freeze for up to 1 year|
|Oils (olive, vegetable)||Cupboard||6 months|
|Onions||Cool, ventilated place||Several weeks|
|(yellow or white and red)|
|Pasta, dried||Cupboard||2 years|
||2 months after opening|
|Potatoes||Cool, ventilated place||Several weeks|
|(converted brown and white, long grain white, rice mixes, wild)|
|Roasted red sweet peppers||Refrigerator||2 weeks after opening|
|Salsa||Refrigerator||1 month after opening|
|Soy sauce||Refrigerator||1 year after opening|
|Spaghetti sauce||Refrigerator||2 weeks after opening|
||brown: 4 months; granulated/powdered: 18 months|
|(brown, granulated, powdered)|
|Tomatoes, canned||Cupboard||1 year unopened|
|(diced, stewed, whole, tomato paste, tomato sauce)|
|Tomatoes||Refrigerator||1 month after opening|
|(dried, oil packed)|
|Vegetable shortening||Cupboard||6 months after opening|
||1 year unopened|
|(balsamic, cider, distilled red or white)|
|Worcestershire sauce||Refrigerator||Check expiration date|
Adopt these organizational strategies so your pantry is always stocked with the foods you use most often.
- Keep a running grocery list of what you need. Post it in the kitchen so it's handy to write down items as they run low.
- Think ahead about which meals you will be cooking the following week. Prepare a menu and add any ingredients you will need to your list.
- Watch newspaper ads and inserts for weekly specials and manufacturer coupons so you can shop and save money at the same time.
- Plan your shopping trip when the market isn't overcrowded. This will allow you plenty of time to read nutritional labels and seek out new foods to try.
- Purchase in small quantities so your food is always fresh.
- Consider purchasing shortcut items, such as a rotisserie chicken, frozen meatballs, and pizza shells, that can shave time off your meal preparation.
- When you return from shopping, take time to clean out your cupboards and refrigerator. Dispose of any dated items.
- Don't leave ingredients such as flour and brown sugar in their original packaging. Transfer them to see-through containers that will keep ingredients fresh and help you easily identify the contents.
- Store canned foods and other shelf-stable items in a cool, dry place. Never put them above the stove, under the sink, or in a damp garage or basement.
- Place similar ingredients within close proximity of each other. Store all the dry ingredients together. Store canned goods, such as chicken broth and tomatoes, together as well.