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On-the-Shelf Storage

There are many foods you can store at room temperature in kitchen cabinets, in the pantry or in a dry basement. On-the-shelf foods generally have a relatively long storage life, many will keep for a year or more. In hot moist climates, some packaged foods require special attention to avoid damage by insects and mold. You should keep most foods stored on the shelf tightly sealed and in a dry place, preferably away from light and heat.

Several things can happen to foods you store in the cupboard for too long or under poor conditions:

1. Nutrient loss, such as vitamin loss.

2. Spoilage by microorganisms, enzymatic action or insect infestation.

3. Quality loss, such as color, flavor, aroma, texture or general appearance. Bread and bakery goods may become stale, oils may become rancid, spices lose flavor.

4. Loss of functional properties such as leavening activity in baking powder and thickening power in sauce mixes. This can happen if moisture affects the food. Shelf-stable foods are considered "non-perishable" at room temperature.

Many unprocessed foods fall into this category and are unaffected by microorganisms because of their low water content. Included are such foods as pastas, cereal, grains, or nuts. Processed food products can be shelf-stable if they are preserved by:

Heat (such as canning)

Dry formulation (cake mixes)

Reduced water content (dried foods, raisins or crackers)

If you have further questions, contact your county office of the NDSU Extension Service. The "Is Food In My Kitchen A Safety Hazard?" bulletin has storage charts.

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For More Information Contact your North Dakota County Extension Office of the NDSU Extension Service for additional information or see our main NDSU Web Page for publications and articles on Agriculture, Horticulture, Youth and Family, Business and Community and Food and Nutrition at  http://www.ag.ndsu.nodak.edu/