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Dried pasta

Dried pasta
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If you cook and eat it after a decade, for instance, it may lose a bit of flavour, but unopened dried pasta is edible indefinitely.

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Canned or dried beans

Canned or dried beans
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They’ll be ready to cook even if they’ve been stashed in the corners of your pantry for years. Dried beans may need a bit more soaking after long periods of time.

Vinegar

Vinegar
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The high acidity acts as a natural preservative that thwarts germ growth, so it can also last indefinitely. In some varieties other than white distilled, colour alterations or cloudiness may develop after time, but this doesn’t affect taste or quality.

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Salt

Salt
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It’s essentially a stone. Just as granite won’t become infested with mould and bacteria, neither will your favourite edible ‘rock star’ condiment.

Vanilla

Vanilla
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Because of its high alcohol content, it can keep indefinitely, although the flavour and aroma will be best within five years. Keep away from light and heat, but do not refrigerate, even after opening, or the extract will be damaged.

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Worcestershire sauce

Worcestershire sauce
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Like many wines, this sauce gets better with age. The flavour intensifies as the liquid evaporates. Worcestershire should last for up to 10 years unopened and two to three years opened if stored in a cool, dark place.

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Eggs

Eggs
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Refrigerated, uncooked eggs stay fresh for up to three weeks after the “sell by” date. Most eggs are spritzed with mineral oil, which seals the porous shell and makes it less susceptible to bacteria. Since cooking washes away the coating, eat refrigerated hard-boiled eggs within a week.

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Capsicums

Capsicums
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Capsicums contain a gene that prevents their cell structures from breaking down and typically lasts a week in the refrigerator. Green capsicums stay fresh even longer than other kinds – about two to three weeks – because of their low sugar content. Toss limp or wrinkled capsicums.

Deli meats

Deli meats
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Unopened, pre-packaged deli meats last about two to three weeks from the time you buy them. Vacuum-sealed pouches protect meat from oxygen, preventing bacteria growth. After opening, eat deli meats within three to five days.

Carrots

Carrots
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These crunchy vegetables have a low respiration rate, which is how fast a plant metabolises its carbohydrates, proteins, and fats to stay alive after harvest. Carrots stay fresh for two to three weeks in the crisper drawer. Just cut off the green tops, which steal nutrients.

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