Interesting Information

Storing spices and condiments

Salt– Moisture is the enemy of salt. So store it in a water tight container and with a silica package to absorb moisture. With these precautions salt can last indefinitely. 

Pepper– Properly stored, dried peppercorns will generally stay at best quality for about 3 to 4 years. To maximize the shelf life of dried peppercorns purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids. To increase the shelf-life of ground pepper, it is vital to store it in a cool, dark place away from direct heat or sunlight. Ground pepper will lose flavor faster than whole peppercorn. 

Mustard– Mustard stored in a glass jar can last for two years, and 18 months when stored in plastic squeeze bottles. Mustards in sachets can stay fresh for only about six months. Dijon mustard – Because of its higher proportion of vinegar, an unopened Dijon mustard can last for two to three years in the pantry at room temperature about a year longer than American mustard. 

Ground mustard properly stored will generally stay at best quality for about 3 to 4 years. To maximize the shelf life of ground mustard purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids.

Vinegar– Studies conducted by The Vinegar Institute confirm that vinegar can store indefinitely. It does not even require refrigeration. Its acidic nature makes vinegar preserve long-term.

Mayonnaise– The shelf life of unopened ready-made mayo is quite long, often more than a year, since it contains long-lasting ingredients and preservatives. Mayonnaise is very perishable because egg yolk is one of the key ingredients in its composition. Once you open a jar, it has a shelf-life of only about 8 hours if it is unrefrigerated. 

Making your own mayonnaise involves whipping up eggs enough so that they accept oil – in other words, so that the mayo emulsifies. This is easy enough with an electric mixer, but without power it’s more difficult. 

Mayonnaise can also be made with powdered eggs, dry mustard, water, vinegar, salt and vegetable oil. When vegetable oil passes its useful life, coconut oil can be used to make mayonnaise. Once stored oil goes bad, vegetable oil can be made with an oil press. 

Garlic -Storage life is 3 to 5 months under cool (60°F), dry, dark conditions. When stored too long the garlic cloves may shrivel or begin to sprout. Neither is harmful, but both are an indication that the garlic is no longer at its peak quality.

Properly stored, garlic powder will generally stay at best quality for about 3 to 4 years. To maximize the shelf life of garlic powder purchased in bulk, and to better retain flavor and potency, store in containers with tight-fitting lids.

Ketchup– Because of its natural acidity, Ketchup is shelf-stable. It can be stored 1-2 years and signs that it has gone bad are separation, bloating, mold, smell, off-taste and darkening. 

Ketchup can be made from ground tomatoes, sugar, white vinegar, onion powder, garlic powder, celery salt, mustard powder, black pepper, and cloves. 

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