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Get Ready for the Baking Season




Source of Recipe


clabbergirl.com
Browse your pantry, and list the ingredients you have on hand. At the same time, make a shopping list of the ingredients you throw away. While browsing, ask yourself these questions...

1. How long have those spices been in the cupboard?
Did you know the shelf life of properly stored spices and herbs is:
3-4 years for whole spices and seeds,
2-3 years for ground spices,
1-3 years for leafy herbs, and
1-2 years for seasoning blends.
(Information from www.mccormick.com)

2. When was the last time I used this flour, baking soda, baking powder, sugar?
Always start your baking season with fresh ingredients. Check code dates on flour, baking soda, sugar and baking powder. If it has been a year since you have used any of the above items, and they've been sitting open in your cabinet all this time they have likely absorbed moisture and will not perform as well as they should.

3. How can I tell if this is still good?
Deciphering the code date on some products can be tricky. If you have any questions about the code dating or shelf life of certain products, just write down the manufacturer's name and look for their website. (all major manufacturers have websites now). If the information is not listed in their FAQ section, send their customer representatives an email. It's fast and free, and may save you some heartache if the item is out of code.

Storage tips to remember:
As you restock your pantry, remember the following:

Whole wheat flour has a shorter shelf life than regular flour. Many people will store whole wheat flour in the refrigerator to prolong its shelf life.
Sugar, baking powder, and baking soda THAT YOU INTEND TO COOK WITH should not be stored in the refrigerator. The condensation that accumulates will render these items almost useless.
Write the purchase date on all spices and dry baking ingredients.