March 13, 2003

Prairie Fare: Keep or Toss?

By Julie Garden-Robinson, Food and Nutrition Specialist
NDSU Extension Service

Cleaning the refrigerator is not my favorite job. In fact, sometimes it seems I’m on an archeological dig when I turn up unidentifiable artifacts in the vegetable crisper.

Not too long ago I was investigating the edibility of some semi-forgotten condiments. I came upon the green ketchup my son insisted on having for his birthday party. I paused a moment to think which birthday that had been. When I realized the three-fourths full bottle was still there two years after the party, it lost its spot in the refrigerator door.

I didn’t throw everything. After checking the date, the remaining salsa became a chili ingredient, and the rest of the barbecue sauce was used to make sloppy Joes.

How do you decide what’s worth keeping and what should be tossed? There are several things to consider. Food manufacturers try to help us consume their products at peak quality by voluntarily listing freshness dates, but often the foods are safe to consume well after the listed dates.

The following dates may provide some clues to help you decide if the food should stay in your refrigerator or cupboard.

"Expiration" dates are found on baby foods, which are regulated by the federal government. Do not use the baby food after the expiration date because the contents may no longer contain the nutrients indicated on the label. Yeast usually carries an expiration date, too, indicating it’s no longer as effective after the date.

"Sell by" dates are quality dates meant for use by grocery stores. The food is usually safe to eat for several days past the date listed.

"Use by" dates are another indicator of quality. The food remains edible for a while after the listed date.

"Code dates" are often on canned vegetables and frozen foods and indicate when the food was packed or which shift packed the food. These dates are useful for companies in the event of a recall, but generally impossible for consumers to decipher at home.

"Pack dates" are stamped by manufacturers primarily to help stores rotate their stock. These usually are not helpful to consumers.

Deciding whether to "keep or toss" often comes down to good old common sense and the old rule: when in doubt, throw it out. It’s a good idea to write the date on packages as soon as you return from the store. Be sure your refrigerator is set at 40 F or lower. Rotate your stock, placing the "oldest" food in the front. Shop for perishables last, and refrigerate or freeze them as soon as you arrive home.

Make a mental note about what’s in your refrigerator and plan your menus around these foods. Fresh meat, for example, is best used within two or three days. Leftover cooked meat should be consumed within four days. Eggs are good for up to five weeks in the refrigerator, and milk, about seven days. For more information, check out our on-line food storage guide: http://www.ext.nodak.edu/extpubs/yf/foods/fn579-1.htm

Check out your vegetable crisper. Maybe there are a few ingredients needed for this tasty slow cooker recipe.

Chicken Noodle Soup

1 large onion, sliced
2 carrots, sliced
2 celery stalks, sliced
4 oz. mushrooms
2 tsp. salt
1/2 tsp. pepper
1/4 tsp. thyme
1 Tbsp. parsley
10 oz. frozen peas
6 oz. chicken, cubed
5 c. water
2 1/2 c. egg noodles

Combine all ingredients except noodles in crockpot. Cover; cook on low for 8 hours or on high for 4 hours. Stir in noodles. Increase heat to high and cook for 1 to 1 1/2 hours longer.

Makes 6 to 8 servings. Each serving contains 185 calories, 2.2 grams fat, 4.5 grams fiber and 28 grams carbohydrate.

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Source: Julie Garden-Robinson, (701) 231-7187, jgardenr@ndsuext.nodak.edu
Editor: Tom Jirik, (701) 231-9629, tjirik@ndsuext.nodak.edu

[Editors: We’ve updated the illustrated column identifier for Julie Garden-Robinson’s Prairie Fare column. If you’re using an older version or if you would like to use the identifier, please download this printable EPS file. Prairie Fare (142 Kb eps file)]