Have you ever looked in your pantry only to come across a can of unsweetened coconut milk (or pumpkin or beans) with a “best before” date of 2021?
Perhaps you’ve discovered a jar of jam you moved into the house with, a spice blend from a mystery recipe you made once or any number of food antiques.
If this sounds familiar, congratulations! You may be ready for a little pantry archaeology.
Though this may seem a bit intimidating, it’s a fairly simple process. You won’t be emptying out your pantry, alphabetizing the beans and repackaging everything in matching containers, unless that brings you joy. The goal is to have a workable pantry that makes meal planning, shopping and cooking simpler and more economical.
Start small. Choose one shelf or one category, such as baking supplies, canned goods, snacks or grains. Set a timer for 20 or 30 minutes. This keeps the project from becoming overwhelming and gives you permission to stop before your kitchen becomes a condemned area.
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Pull out only that one section. As you remove items, group similar things together: Cans with cans, grains with grains, baking items with baking items, snacks with snacks. You may discover you have three open bags of rice, two jars of nutmeg or enough crackers to host a small reception. This will help when you are putting together a future grocery list.
Here's the archaeology part. Not everything past its printed date needs to be tossed and not everything that looks innocent is worth keeping. Some foods last much longer than we expect. Others quietly lose flavor, freshness or usefulness long before we realize it.
Toss anything with damaged packaging, signs of insects or an off smell or texture. Cans that are bulging, leaking, badly rusted or deeply dented should go. If something smells stale, sour, musty or a little like old crayons, toss it.
Remember that foods with natural oils do not last forever. Nuts, seeds, whole-grain flours, nut flours, brown rice, natural nut butters and delicate oils can turn rancid over time, especially when exposed to heat, light and air.
If you use them quickly, a cool, dark pantry may be fine. If they sit for a while, the refrigerator or freezer can help them stay fresher longer.
If you cannot identify what something is, when you bought it or why it is in your pantry, get rid of it.
Check the dates, but do not panic over every “best by” and “use by” label. Many dates on shelf-stable foods are about quality, not spoilage and safety, according to the USDA. Dry pasta, white rice, dried beans, lentils, vinegar, salt and sugar tend to last a long time when stored in a cool, dry place. Canned goods may also last well beyond the printed date if the can is in good condition.
Honey is a treasure. It may crystallize, darken or thicken over time, but that does not mean it has spoiled. Crystallized honey is safe to use and can usually be softened by placing the jar in warm water. Keep it tightly covered and don't use wet or crumb-covered utensils to prevent contamination.
Consider quality. Old crackers may be safe but stale. Spices may not hurt you, but they may not help your recipe either. If your chili powder smells like almost nothing, it may explain why your chili has no kick. The same goes for baking ingredients. Baking powder and baking soda may sit in the cabinet for ages, but they do lose power — and leave your muffins flat.
Create three piles: Keep, toss and use soon. The “use soon” pile is the secret weapon. These are foods that are fine but need quick attention: The half bag of quinoa, the can of chickpeas, the older box of pasta, crackers that are still crisp.
Before putting things back, wipe the shelf. Return the keepers in a way that helps you see what you have. Put older items in front of the newer ones. Keep everyday basics at eye level if possible. Store small packets or odd items in a bin so they do not disappear.
Finally, choose one or two “use soon” items and make a plan. Maybe the black beans become taco bowls. The canned tomatoes become a simple sauce. You do not need a complicated meal plan. You just need a next step.
A little pantry archaeology can be surprisingly satisfying. You might prevent waste, enjoy some creative meals and finally say goodbye to the coconut milk.
Carol Slager is a licensed pharmacist, author, blogger and health coach in Northwest Indiana. Follow her monthly in Get Healthy and at inkwellcoaching.com. Opinions expressed are the writer's.
